pizza dough, use one part, and freeze the other 2 parts. When I was ready to use the remaining parts, I thawed the dough in the fridge before rolling it out and gave it a quick rise before I grilled it).
adapted from Pampered Chef's Casual Cooking
2 parts pizza dough (this will make 8 individual-sized pizzas or 2 14-in. ones)
1/4 cup grated fresh Parmesan cheese
4 plum tomatoes, seeded and diced
1/4 cup fresh basil leaves, sliced into fine ribbons
1 can sliced pitted ripe olives, drained
2 tbl. olive oil
1 tbl. red wine vinegar
2 garlic cloves, pressed
1/2 tsp. each salt and pepper
Prepare dough according to these directions. For individual pizzas, divide 2 parts dough into four equal parts, to make 8 pizzas. Or you can uses each part to make 2 larger pizzas. Roll out to desired size and let rise to desired thickness.
Place mozzarella cheese, parmesan cheese, tomatoes, and basil into a medium bowl and toss gently to combine.
In a separate bowl, combine olive oil, vinegar, garlic, salt, and pepper. Set aside. Brush the top side of dough with some of the olive oil mixture with a soft pastry brush.
Transfer dough to preheated grill. Grill for about 5 minutes on the first side, uncovered, until the dough starts to look dry at the edges and grill marks appear. Brush uncooked side of dough with olive oil mixture. Carefully, flip the dough. Add any remaining olive oil to the tomato mixture and mix well. Spoon tomato mixture evenly over the top of the crust. Cover and grill 8-10 minutes until cheese is melted and bottom of crust is a deep golden brown.
Remove pizza to a cutting board and slice.
*Feel free to ask any questions in the comment section. I totally was "winging" this recipe as I was going along! I hope that I've written it out clearly, but if not, don't hesitate to ask! :)