Natalie's Grilled Pizza with Herb Oil

1 teaspoon sugar

1 packet active dry yeast

2 teaspoons extra-virgin olive oil, plus more for bowl and brushing

course salt and ground pepper

2 1/4 cups flour, plus more for work surface

1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. (To store, refrigerate dough pieces, covered up to 2 days, or freeze, up to 1 month.) Let rest 15 minutes before using. 

4. Set up a grill with head source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

5. On a lightly foured work surface, stretch or roll 1 piece of dough into a 10-inch-long oval or desired shape. Brush one side lightly with Herb Oil or olive oil and season with coarse salt and ground pepper.

6. Using your hands, place dough, oiled side down, directly over heat source. Brush dough with Herb Oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

7. Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

8. You can also cook this dough in a cast iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500 degree oven.

Herb Oil

In a small saucepan, bring 1 sliced garlic clove, 2 teaspoons minced fresh rosemary leaves, and 1/2 cup extra-virgin olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl. Refrigerate up to 5 days.