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Steps
1
In small bowl, mix oil, salt, pepper sauce and garlic; reserve 1 tablespoon. To remaining oil mixture, add basil, onions and tomatoes; toss. Cover; let stand at room temperature 30 minutes.
2
Heat gas or charcoal grill. Divide dough in half. On floured surface, roll each half into 8-inch round. Place dough rounds on grill over medium heat. Cover grill; cook 1 to 2 minutes or until bottoms of crusts begin to brown.
3
Remove crusts from grill, and place browned sides up on ungreased cookie sheet. Brush reserved oil mixture evenly over crusts. Top with tomato mixture, cheeses and olives.
4
Slide pizzas from cookie sheet onto grill. Cover grill; cook 2 to 4 minutes or until bottoms of crusts are brown and cheese is melted. (If crusts brown too quickly, place a piece of foil between crusts and grill.)
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You can use large pitted ripe olives, cut in half, instead of the kalamata olives.
If you're ready to begin cooking but the coals are too hot, use tongs to spread them apart, or remove a few of them. If you have an adjustable grill, raise the rack so it's farther away from the heat.
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