1 loaf frozen bread dough
3 tbsp (40 mL) olive oil
1 clove garlic, crushed
Dash hot pepper sauce
2 green onions, thinly sliced
2 tbsp (25 mL) slivered fresh basil
3 Roma tomatoes, cut into chunks
12 kalamata olives, pitted and halved
1 cup (250 mL) shredded mozzarella cheese
1/2 cup (125 mL) shredded feta cheese

Place bread dough, oil, garlic and hot pepper sauce in a double plastic bag. Squeeze bag to coat dough with oil mixture. Seal bag and place in refrigerator to thaw dough overnight. Remove dough from bag. Place dough on a large sheet of foil. Drizzle any oil mixture remaining in bag over dough. Place another sheet of foil on top of dough. Roll out dough into an oblong no thicker than 1/4 inch (6mm). Combine onions, basil, tomatoes and olives; set aside. Combine mozzarella and feta cheese; set aside. Remove top sheet of foil. Flip dough directly onto grid on natural gas barbecue, foil side up; remove foil. Cook over medium heat until puffed and bottom is golden, about 5 minutes. Remove from barbecue and place, browned side up, on a cookie sheet. Top with vegetable mixture and sprinkle with cheese. Slide pizza back onto barbecue grid. Reduce heat to low and bake, with lid down, until tomatoes are warm and cheese is melted. Slice and serve. Serves 2 - 3.

Cook's Note: If desired, use white bread machine dough (1 lb/500 g) in place of frozen bread dough.
Last updated on January 18, 2019