1. Divide pizza dough in half. Shape each half into a tight ball, transfer to a floured baking sheet, and cover loosely with greased plastic wrap. Let sit at room temperature until slightly puffed, about 30 minutes.

2. Combine tomatoes, basil, oil, and garlic in a bowl and crush with your hands or a potato masher to make a chunky sauce. Season with salt and pepper to taste and set aside.

3. On a lightly floured surface, roll and stretch each ball of dough into a rough 12" oval and transfer to a lightly floured, inverted baking sheet.

4. Heat grill to medium-high, then clean and oil grates. Carefully slide one dough round onto grill and cook until bottom is lightly charred and bubbles appear on surface, 1 to 2 minutes, shifting dough as needed to ensure even cooking.

5. Flip dough with tongs. Working quickly, spread half of sauce over surface of dough, leaving a 1?2" border around the edge. Sprinkle half of mozzarella over sauce, followed by half of toppings. Cover the grill and continue to cook until bottom of crust is lightly charred, cheese is melted, and toppings are heated through, 2 to 3 minutes. Slide onto inverted baking sheet to cool.

6. Repeat with remaining dough, sauce, mozzarella, and toppings. Sprinkle pizzas with extra basil and serve.

Source: Hannaford fresh Magazine, May - June 2016