Make your own grilled pizza and forget about take-out. It's easy, beautiful, and you can be as creative as you like! This recipe makes one 12" pizza. We suggest one pizza per guest.
NOTE: Grilling pizza dough takes a little practice. Don't worry if it's not a perfect circle and don't be afraid to eat a few mistakes. The grilled crust is amazing simply torn into bits and dipped in rosemary-garlic oil and balsamic vinegar.
Lightly oil a baking sheet. Using fingertips, gently press out room-temperature pizza dough until it reaches the diameter and thickness you like. Set aside while you prepare toppings.
Spiral-slice zucchini or alternatively, use a vegetable peeler to cut paper-thin slices, then toss into a bowl with a drizzle of olive oil. Sprinkle with salt and pepper to taste, then set aside.
Have all ingredients assembled, then heat gas grill on high for about 10 minutes. Once the grate is hot, clean it with a grill brush to remove debris.
Using clean hands, careful pick up oiled pizza dough and gently drape it directly onto the hot grate, spreading it out to avoid overlap.
Let the dough cook for 2-3 minutes, then turn the crust about 45° and let cook another 2 minutes to obtain pretty grill marks. The crust will be bubbly and almost dry on top when it is ready to be turned over. Using a spatula or tongs (or both), carefully flip crust to cook the other side for about 1 minute.
Remove the crust from the grill by sliding it onto a sheet pan or cutting board. Rub a raw garlic clove directly onto the hot surface of the dough. Spoon evenly spaced small dollops of ricotta onto the crust and sprinkle tomato halves on top. Sprinkle with salt, pepper, and chile flakes if desired, then gently slide pizza back onto grill to finish browning the bottom crust and to heat the cheese.
When the crust is done to your liking, carefully slide it off onto baking sheet or cutting board. Top with zucchini 'noodles', torn or sliced basil leaves, and a generous sprinkling of grated parmesan cheese. Drizzle with balsamic glaze if desired.