To make dough, place dry yeast in a bowl with water and sugar. Let sit for at least 10 minutes until it is bubbly and thickens. Add the rest of the ingredients and knead until smooth. Form into a ball and coat it in olive oil. Place the dough in a bowl and cover with plastic wrap. Let the dough sit for at least 1 hour in a warm spot, it should double in size
While the dough is resting, make your pizza sauce (you can use canned if you choose). Heat the olive oil in the sauce pan and cook onions until they are translucent. Add the garlic and cook until golden then add herbs and seasoning. Cook for about 30 seconds and add the tomato sauce. Salt and pepper to taste and let it simmer on low heat until ready to use.
Get your grill hot, 425 °F is ideal. Have all of your toppings prepped and close at hand, because you will need to build your pizza quickly. Divide the dough into two balls to make two 8-inch pizzas, or you can make 4 small pizzas. Roll you dough into round ¼- ½ inch thick circles.
Make sure your grill is clean so your pizza will not pick up flavors of other foods. Use a basting brush to oil the grill so the pizzas will not stick. Place the dough directly onto the grill, close the lid and let cook for 1 to 2 minute or until it bubbles. Turn the dough over and start building you pizza. First, baste the entire crust with olive oil then sprinkle with grated parmesan. Next, spread a nice layer of sauce (I put more on then if I were to bake it, it tends to soak up more on the grill), then mozzarella cheese, pepperoni, more parmesan, and sprinkle of dried basil or oregano.
You can finish building your pizza with whatever toppings you choose, grilled veggies BBQ chicken, heirloom tomatoes and fresh mozzarella, you are only limited by your imagination. Have fun and enjoy with one of our great Mediterranean Vineyards wines.