Thin-Crusted Pizza with Chicken, Kalamata Olives, and Fontina Cheese

From "Weber's Art of the Grill Cookbook'

Ingredients
For the dough:

• 1 envelop active dry yeast
• 1/2 tsp sugar
• 2/3 C warm water (105 to 115 degrees F)
• 2 to 3 C all-purpose flour
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 2 Tbl olive oil, plus olive oil for brush crust

For the topping:

• 3 C thinly sliced grilled chicken
• 3/4 c sliced, pitten kalamata olives
• 4 C shredded fontina cheese
• 1 C thinly sliced red onion
• 2 Tbl finely chopped fresh parsley

Makes 4 8" pizzas

Directions:

To make dough:

1. Combine the yeast, sugar and water in a bowl.
2. Stir briefly and let stand until foamy, 5 to 10 minutes
3. Add 2 C of the flour, the salt, pepper, and the 2 Tbl olive oil.
4. Stir with your fingers until the dough holds together.
5. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes.
6. Shape into ball and place in a lightly oiled bowl.
7. turn the ball to cover the survace with oil.
8. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1 1/2 hourrs.>
9. Punch down the dough in the bowl.
10. Transfer it to a lightly floured work surface and cut into 4 equal pieces.
11. roll out each piece into an 8-inch round, about 1/8 inch thick.
12. Lighly brush both sides of each round with olive oil and place on baking sheet.
13. Slide rounds onto grill and cook, uncovered, directly over medium heat until you see grill marks about 2 minutes (Don't worry  if the crusts bubble, they will deflate when you turn them over.)
14. Transfer the crusts back to the bakin gsheet grilled sides up.
15. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts.
16. Transfer the pizzas back to the grill and cook, covered directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.
17. Cut into wedges and serve.