First, you make your dough (if you're going that route).  The one I use is super easy and super delicious.  Or you can pick up some from the store. Make sure it's rested and re-risen, and ready to work with.

If you're making your own pesto (which I strongly recommend...here's my recipe), throw the basil, olive oil, garlic, and most of the pine nuts, cheese, and salt into a small food processor. Blend until it's the consistency you want, adding more olive oil if necessary. Taste and adjust as needed...I often need to add a bit more garlic and more salt.

Preheat your grill to medium, probably around 500 degrees. 

I have several different methods for awesome grilled pizza, but here is my current favorite. Lay a piece of parchment paper on a cutting board or platter.  Roll or stretch your dough out quite thin, and into a circle...or quite frankly whatever shape it wants to be. 

Spread pesto on most of the dough, leaving just a thin (maybe 1/2-inch?) border around the edge. Top that with a sprinkle of pine nuts, chicken (if you're using), and the shredded cheese, then scatter the mozzarella pearls around (not too close together).

Use scissors to cut around the parchment paper very close to the dough. 

Gently slide the pizza and parchment paper directly onto the grates.  Close the lid, and let cook for 2-3 minutes. 

Then use tongs to slide the parchment paper out and discard it.  It will depend on your grill, but you'll probably want to turn the flame down a bit or shift the pizza over to less-direct heat. Keep cooking the pizzas directly on the grill for another few minutes---keep an eye on the bottom to make sure it doesn't burn!

Once your cheese is melted and the dough seems cooked through and crisp, use tongs, a pizza peel, or a large spatula to slide it off the grill and onto a large platter or cutting board.

Let it sit for a couple minutes, then cut and serve.