Pizza With Meatballs, Jalapenos and Fontina

Ingredients

Cooking Directions

Prepare a gas or charcoal grill for indirect grilling.

Shape dough into a ball. Let rest for 15 minutes, loosely covered with a tea towel or plastic wrap.

Using a floured rolling pin or your hands, stretch the ball into a 9- to 10-inch round (the shape doesn't have to be perfect). Carefully lay one round of dough over the hottest part of the grill and cook until the bottom is lightly browned and dry, about 2 minutes. Using tongs, gently lift up the dough, flip over, and cook for just 30 seconds. Transfer to a baking sheet, with the less cooked side up. Let cool.

Add sauce to the partially cooked pizza and, using the back of a kitchen spoon, spread it evenly to within ½ inch of the edges of the dough. Top with cheese, meatballs, and sliced jalapeno.