- ½ cup grated extra-sharp cheddar
- 3 tablespoons extra-virgin olive oil
- 1 1-pound ball of pizza dough
- 2 tablespoons fresh rosemary
- 1 teaspoon coarse salt
Lightly flour the back of a 15-by-10-inch baking sheet. Roll or pull the pizza dough to about 1/2 inch thick. Place the dough on the back of the baking sheet. Brush liberally with olive oil. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medi...