1. Preheat grill to medium-high; clean and oil the grill. Place peppers on grill cut side down and cook, covered, until light marks appear, about 4 to 5 minutes. Flip peppers over and grill, covered, until skin is blistered and black, about 5 minutes. Transfer peppers to a bowl and let cool slightly. When cool enough to handle, peel skin from peppers and slice pepper halves into 1/2-inch strips.

2. Combine the shrimp, lemon juice, oil, garlic, and cayenne pepper in a medium bowl and marinate for 5 minutes. Grill the shrimp until just cooked through, 1 to 2 minutes per side, then transfer to a plate.

3. Form dough into 2 pizza crusts, as described on page 26. Place one pizza crust on the grill, cover, and cook until the top side has formed large bubbles and easily lifts away from the grill with a metal spatula, about 2 minutes. Flip the dough, and top with half of each topping: sauce, fontina, grilled shrimp, grilled peppers, and parsley. Cover and cook for 2 to 3 minutes, until cheese is melted and sauce is heated through. Using a spatula or tongs, slide pizza onto a serving plate. Repeat with the remaining dough and toppings. Cut each pizza into 4 pieces and serve.

Source: fresh Magazine May, June 2010