Grilled Italian Pizza Bread
Makes 12 to 15 servings.

Seasoning
1 - cup extra virgin olive oil
2 - teaspoon ground Mediterranean oregano
1 - teaspoon onion powder
3/4 - teaspoon freshly ground black pepper
1/2 - teaspoon curry powder
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon finely ground red pepper flakes
1/4 - teaspoon ground cumin
1/4 - teaspoon cayenne pepper

Flour
3 - (one-pound balls) pizza dough
Chopped tomatoes
Chopped onions
Chopped fresh basil

• In a small saucepan, add olive oil, oregano, onion powder, black pepper, curry powder, salt, garlic powder, red pepper flakes, cumin, and cayenne pepper. 
• Over low heat, whisk just until warm and oil becomes fragrant. 
• Finally, remove from heat and set aside to rest for 2 hours at room temperature.
  
• Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. 
• Stretch out the dough to the size of the baking sheet. 
• Place the stretched dough on the back of the baking sheet. 
• Stir the seasoned oil and liberally brush the surface of the dough.

• Turn the baking sheet or pizza oven paddle with the dough directly onto the cooking grate. 
• Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. 
• Over direct heat, grill until the underside of the dough is marked, 1 to 3 minutes. 
• If the crust bubbles do not worry. (It will go down when turned over.) 
• Slide the dough onto the baking sheet and flip the un-grilled side onto the grill. 
• Brush the top with more oil and continue to grill for 3 to 4 minutes.
  
• Remove from grill and cool slightly on a cooling rack. 
• Top with chopped tomatoes, chopped onions, and fresh basil. 
• Cut into individual pieces. 
• Repeat grilling method for 2 remaining balls of dough.