Cut the dough in half and stretch and shape each piece of dough into a 7- to 10-inch circle (It’s OK if your circles are actually a little bit oval or if they kind of look like ghosts from Pac-Man. It’s all fine). Place on large tray or upside down rimmed baking pan. 

Brush one side of each dough circle with oil (a silicone basting brush works well for this, or just use your hands). 

Use hands to carefully transfer dough circles to grill, oiled sides down. Do not worry if circles becomes a little misshapen during the transfer, this is part of the charm of grilled pizza and it will still be delicious.

Cook 3 minutes, or until the dough circles release themselves from the grates (do not disturb dough before it releases on its own). Dough may bubble up slightly; this is OK. You don’t need to pop the bubbles.

Use tongs to flip dough circles. Cook 3 minutes or until this side of dough releases from grates. 

Adjust grill temperature to low. Flip crusts one more time. Spread crusts with your desired amount of pizza sauce. You do not have to use all the sauce that is called for. 

Sprinkle shredded mozzarella over sauce.

Close grill and cook 4 to 6 minutes or until cheese is melted and crust is fully cooked through. Crust should have a sturdy bottom and not be flimsy when fully cooked.

Remove pizza from grill. Drain excess liquid from Antipasto Topping and spread topping over pizzas. Sprinkle with basil and red pepper flakes, if using, and cut and serve immediately.