Knead together pizza doughs and bring to room temperature. From foil, make one 2"-wide disk, two 3"-wide disks and two 5"-wide disks. Coat each with cooking spray.

Brush an 18x13" rimmed baking sheet with 2 tablespoons oil. Scatter tomatoes and olives in a single layer around border of baking sheet with foil disks in center.

On a clean surface, stretch pizza dough out to same size as baking sheet. Lay dough on top of baking sheet, ingredients and foil disks. Cover with plastic wrap and let rise at room temperature for 1 hour, until puffy.

Set grill to medium. Remove plastic wrap from baking sheet and place sheet on grill. Close grill lid and cook until dough is set around the edges, about 10 minutes. Carefully flip dough off baking sheet and onto grill so foil and ingredients are facing up. Remove baking sheet and close grill lid for 5 minutes. Remove one of the 5"-wide disks and place Brie in indentation. Close grill and cook 10 minutes.

Transfer bread board to a large serving platter or cutting board. Remove remaining foil disks. Drizzle remaining 1 tablespoon oil over bread. To the two 3"-wide indents, add ricotta to one and pepperoni and ham to the other. Pour honey into the 2"-wide indent and drizzle over ricotta. Add Parmesan chunks to remaining 5"-wide indent. Sprinkle basil around border. Serve warm by tearing off pieces of bread.

Source: Hannaford fresh Magazine, May June 2024