Preheat a grill
with coals on one half and bricks on the other (so that there is a hot and cool side). Assemble all of your topping ingredients on a big platter.
Lightly oil a sheet pan
and roll and stretch one ball of dough until it is approximately 12-inches in length and 8-inches across. It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch. Carefully stretch the dough onto the hot side of the grill and cook until the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 minutes.
Flip the dough onto the cool side of the grill and brush the cooked side with olive oil
. Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina
, and prosciutto
di Parma, capers, and red peppers; or tomato puree
Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant
with torn basil leaves. Feel free to improvise the toppings and come up with your own.
Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the hot side of the grill, and cook until the ingredients are heated through. (If the pizza browns too quickly, pull it to the cool side and cover the grill to finish cooking.) Using a wide spatula
or two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or 8 pieces. Serve right away. Repeat with the remaining dough.