1. Let dough stand at room temperature for at least 1 hr. before use.
2. Pull dough into 2 equally sized pieces.
3. On a generously floured work surface, use lightly floured hands to roll dough into 2 thin 8-10" circles, beginning in the center of the dough and working outward toward the edge, turning dough as needed to prevent sticking. Tap dough to remove excess flour.
4. With lid down, preheat both sides of a gas or charcoal grill to very high heat.
5. Clean grill grates; turn one side of the grill off (or move coals to one side).
6. Spray dough lightly on one side with cooking spray or brush lightly with olive oil; as space permits, place 1-2 crusts at a time directly over the heat, oiled side down.
7. Grill crust(s), lid down, until dark grill marks form on the first side (1-2 min.); flip and grill second side until just dry and set (about 30 sec.).
8. Remove crust(s) from grill; arrange toppings on the darker side of the crust, being sure not to overload the dough.
9. Return pizza(s) to the cool side of the grill; let stand, lid down, until cheese is melted and bubbly and toppings are hot (about 2 min.).
10. Remove pizza(s) from grill; let stand for 1-2 min. before slicing.

Topping Suggestions:

• To make a California BBQ chicken pizza, spread crusts with Kowalski’s BBQ Sauce; top with Kowalski's Signature Rotisserie Chicken (from the Deli Department), thinly sliced red onions and shredded Monterey Jack cheese. Finish with thinly sliced green onions, cilantro and Kowalski's Fresh Buttermilk Ranch Dressing (from the Produce Department) as desired.
• To make a Middle-Eastern-inspired pizza, top with baba ganoush (from the Deli Grab & Go Case), sweet pickled peppers and Kalamata olives (from the Olive Bar), cherry tomatoes, pepperoncini, chopped roasted and salted pistachios, fresh mint and spicy honey.