Heat a gas grill to high and make sure the grill grates are clean and free of debris.
Lightly flour the countertop and flatten the dough ball.
Use a rolling pin to roll the dough into a 16″ round, rotating and stretching the dough as you go.
Transfer the dough to a lightly floured pizza peel (if you have one) and stretch to re-shape if necessary. (YCNGA Trick – roll the dough out on a piece of floured aluminum foil. Once shaped, carry it to the grill and flip it onto the hot grates)
Prep and Cooking
Slice then toss the tomato with 1 tablespoon of olive oil, garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
Brush the dough with 1 to 2 teaspoons of olive oil and flip onto one end of the hot grill, leaving room for the tomatoes on the grate.
Put the prepared tomatoes on the grill, close the lid and cook dough until the bottom of the crust is golden brown and the tomatoes are softened, about 2 to 3 minutes.
Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel.
Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce.
Sprinkle with the Parmesan, mozzarella and basil.
Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes.
Remove the pizza to a cooling rack or cutting board and let rest for 3 minutes before slicing.