grilled pizza Name: Jennifer Miller Base: Falls Church Recipe: 1 (1 lb) package frozen bread dough TOPPINGS OF YOUR CHOICE prosciutto sliced tomatoes fresh asparagus shaved parmesan cheese onion herbs (etc) FOR THE SEASONING 1 cup extra virgin olive oil 2 teaspoons ground oregano 1 teaspoon onion powder 3⁄4 teaspoon ground black pepper 1⁄2 teaspoon curry powder 1⁄2 teaspoon salt 1⁄2 teaspoon garlic powder 1⁄2 teaspoon red pepper flakes 1⁄4 teaspoon ground cumin 1⁄4 teaspoon cayenne pepper chopped tomato (optional) chopped onion (optional) chopped fresh basil (optional) DIRECTIONS to make the seasoning: In a small ssaucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature. The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet. Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles, it will deflate when turned over. Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes. Remove from grill and cool slightly on a cooling rack. Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough.