Grilled Pizza's

These came from Everyday Food Magazine- July August 2010

Ingredients
Makes 1 pound dough or four 10-inch pizzas

1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast (2 1/4 tsp.)
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface

Directions
1.Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
2.Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
3.Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. (To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.) Let rest 15 minutes before using.
.

I make an antipasto pizza with- roasted red pepper, green olives, sundried tomatoes, black olives, fresh mozzarella, basil.

My favorite has carmelized onions and fennel, italian sausage, gruyere cheese, green olives, garlic and mushrooms.

Saute leeks, mushrooms, carmelized mushrooms and homemade meatballs with fresh mozzarella and gruyere cheese.