Feeling a little Italian today? Well, it's pizza time! Sure you can do it in the oven, but truthfully, it will taste much better from your outdoor grill. The smoke flavors will enhance your already tasty ingredients. Speaking of ingredients, feel free to mix 'n match to get what you want. We do, however, suggest not over-loading the pizza. This recipe makes 2 pizzas.
In a bowl, dissolve your yeast in warm water, and then mix in the sugar. Proof for about ten minutes. Mix in the salt, olive oil, and flour until the dough pulls away from the sides of the bowl. Lightly flour the surface. Knead until smooth, which will be about 8 minutes. Place the dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, which should take about an hour. Mash down the dough and knead in the garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for medium high heat. Brown (but don't burn) the garlic lightly in the olive oil. Set aside. Mash down the dough, and divide in half. Form each half into your desired pizza shapes - 3/8 to 1/2 inch thick.
Brush grill grate with the garlic flavored olive oil. Carefully place one piece of dough on your hot grill. When the bottom crust has browned lightly, turn the dough over and toast the other side.
Move to a cooler side of the grill and then brush oil over crust, and then add the 2 Tbs tomato sauce. Next, arrange 1/2 cup of the chopped tomatoes, 1/8 cup of the sliced black olives, and 1/8 cup of the roasted red peppers over crust. Sprinkle with 1 cup of the cheese (or more!) and 2 Tbs of the basil. Close the lid, and cook until the cheese is melted. Remove from your grill, and set aside to cool for a couple of minutes before digging in!
1 .25 ounce package active dry yeast
