Prep Time: 45 Min
Cook Time: 15 Min
Ready In: 3 Hrs

Servings 16


7 g active dry yeast
235 ml warm water
1 g white sugar
10 g kosher salt
15 ml olive oil
415 g all-purpose flour
2 cloves garlic, minced
3 g chopped fresh basil
120 ml olive oil
3 g minced garlic
60 ml tomato sauce
180 g chopped tomatoes
35 g sliced black olives
35 g roasted red peppers
225 g shredded mozzarella cheese
10 g chopped fresh basil


In a bowl, dissolve yeast in warm water, and mix in sugar.
Proof for ten minutes, or until frothy.
Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl.
Turn onto a lightly floured surface.
Knead until smooth, about 8 minutes.
Place dough in a well oiled bowl, and cover with a damp cloth. 
Set aside to rise until doubled, about 1 hour.
Punch down, and knead in garlic and basil.
Set aside to rise for 1 more hour, or until doubled again.
Heat your Black Knight barbecue.
Heat olive oil with garlic for 30 seconds in the microwave.
Set aside.
Punch down dough, and divide in half. 
Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil.
Carefully place one piece of dough on hot grill.
The dough will begin to puff almost immediately.
When the bottom crust has lightly browned, turn the dough over using two spatulas. 
Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. 
Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust.
Sprinkle with 1 cup cheese and 2 tablespoons basil. 
Cook until the cheese melts.
Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.