Hot-Off-the-Grill Pizza

Prepare the pizza dough as directed. On 2 to 3 very large greased baking sheets dusted with cornmeal, roll each portion of dough to an 8- to 9-inch circular shape (don't worry if pizza isn't perfectly round). Add more cornmeal as needed.

In a small bowl, combine roasted sweet red peppers, basil, 1 tablespoon oil and garlic; set aside. In a medium bowl, toss together provolone, mozzarella and Asiago; set aside.

Spread some of the roasted sweet red pepper mixture evenly over each crust. Top with some of the meat. Sprinkle with some of the cheese mixture. Cover and grill for 3 to 4 minutes more or until cheese is melted and crust is cooked through and crisp. Remove pizzas from grill. (For a gas grill: Preheat grill. Reduce heat to medium-hot. Place dough circles on a grill rack over heat. Cover; grill as directed.)

Repeat grilling with remaining 4 dough portions and toppings. Cut in wedges to serve. Serve immediately. Makes six (8- to 9-inch) pizzas (6 to 8 servings).

Carefully slide two dough circles from the baking sheet onto the rack of an uncovered grill directly over medium-hot coals. Cover and grill for 2 to 3 minutes or until top is puffed in some places and underside is starting to become firm and crisp. Carefully turn the crusts with tongs or a large spatula. Working quickly and carefully, brush oil over crusts.