For crust:
Preheat a grill to high on one side; keep the other side unlit. Oil the unlit side of the grill. Quarter the dough; stretch each dough piece into a 7-inch round. Transfer to a rimless cookie sheet. Brush dough rounds with 1 tbsp. EVOO, leaving a 1/2-inch border. Arrange toppings on the dough; slide the pizza onto the unlit side of the grill.
Peaches, Brie & Bacon
Top with peaches; grill for 10 minutes. Add brie; cover and grill just until cheese starts to melt, about 2 minutes. Remove from the grill; sprinkle with cooked chopped bacon and tarragon. Drizzle with balsamic glaze.
Zucchini, Goat Cheese & Lemon
Top with zucchini and goat cheese; cover and grill for 10 minutes. Sprinkle with lemon zest; grill for 2 minutes. Remove from the grill; sprinkle with salt and pepper and more lemon zest.
Mini Mozz & Tomato
Top with cherry tomatoes; grill for 10 minutes. Add bocconcini mozzarella; cover and grill just until the cheese starts to melt, about 2 minutes. Remove from the grill; sprinkle with basil and salt.
