Here is another great way to cook pizza grilled! Check out Tiffani Thiessen recipe for both fresh made dough and pizza:

Ingredients

Dough:

One .25-ounce package active dry yeast

2 teaspoons sugar

1 cup all-purpose flour, plus more for flouring the work surface

1 cup whole-wheat flour

1 teaspoon kosher salt

2 tablespoons olive oil, plus more for coating the bowl

Pizza:

1/2 cup ricotta cheese

3 ounces baby arugula

1/2 cup red grapes, sliced in half

2 tablespoons pine nuts

1 lemon, zested

Directions

1. For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
2. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
3. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
4. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
5. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
6. For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
7. Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes, pine nuts and lemon zest. Serve immediately.