|Frozen bread dough||2 Pound, thawed (2 Loaves)|
|Olive oil||1 Tablespoon|
|Barbecue sauce/Pizza sauce||3⁄4 Cup (12 tbs)|
|Finely chopped garlic/Fresh / dried herbs||1 Teaspoon (As Seasonings)|
|Black pepper salt||To Taste (Toppings: Any Combination Of Slivered Ham, Leftover Shredded Barbecued Chicken And Grilled Vegetables, Such As Thinly Sliced)|
|Cheese||1⁄2 Cup (8 tbs) (Any Combination Of Shredded Mozzarella, Provolone, Monterey Jack, Grated Parmesan Or Crumbled Feta)|
|Pizza toppings||3⁄4 Cup (12 tbs) (Use Any Combination Of Slivered Ham, Leftover Shredded Barbecued Chicken And Grilled Vegetables, Thinly Sliced)|
Divide each loaf of dough into 4 balls.
Roll on cornmeal or lightly floured surface and pat out dough to 1/4-inch thickness to make small circles.
Brush each circle with oil.
Arrange hot Kingsford briquets on one side of the grill.
Oil hot grid to help prevent sticking.
Vegetables, such as mushrooms, zucchini, yellow squash, bell peppers and eggplant need to be grilled until tender before using them astoppings.
Place 4 circles directly above medium Kingsford briquets. (The dough will not fall through the grid.)
Grill circles, on an uncovered grill, until dough starts to bubble in spots on the top and the bottom gets lightly browned.
Turn over using tongs.
Continue to grill until the other side is lightly browned, then move the crusts to the cool part of the grill.
Brush each crust lightly with barbecue sauce, top with garlic and herbs, then meat or vegetables.
Season with salt and pepper, then top with cheese.
Cover pizzas and grill, about 5 minutes until cheese melts, bottom of crust is crisp and pizza looks done.
Repeat with remaining dough.