Pizza Dough

A few suggested toppings (or use your favorites):

Ingredients:

Olive oil (plain or infused)
Sauteed kale or Swiss chard
Caramelized onions
Fresh basil or pesto
Frizzled prosciutto or sauteed bacon
Roasted red peppers, peeled and thinly sliced
Thinly sliced tomatoes or tomato sauce
Fresh herbs
Grated Parmesan, Asiago, or mozzarella, or crumbled goat cheese
Grilled pork

Preheat grill using manufacturer’s instructions. Turn dough onto lightly floured work surface and cut into four equal sized pieces. (Pizza dough can be frozen at this point.) Form each piece into a round ball and cover with damp cloth for 10 (but no more than 30) minutes. Work with one piece of dough at a time, leaving the remaining dough covered. Using your fingers, shape dough directly on an inverted baking sheet, or a pizza peel sprinkled with cornmeal, and flatten the dough into an 8-10 inch freeform circle. Brush with olive oil.

When grill is at 500 degrees, slide the pizza dough, oil side down onto the grill. Guide the dough into place over the fire. Within a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear. After 3-4 minutes, remove pizza from grill, flip over (grilled side up), place toppings on pizza, and return to grill surface. With lid down, grill until cheese melts, remove from grill and serve.