Grilled Pizza With Fresh Summer Herbs

6 ounces pizza dough (recipe follows) 1/4 cup virgin olive oil1 teaspoon minced fresh garlic 1/2 cup mixed chopped fresh herbs of your choice (3 or 4 different kinds) 1/2 cup loosely packed shredded Italian fontina cheese2 tablespoons freshly grated Pecorino Romano1 scallion, sliced lengthwise into paper-thin strips6 tablespoons pizza saucePrepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10- to 12-inch freeform circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle; the shape is unimportant but do take care to maintain an even thickness.When the fire is very hot, use your fingertips to lift the dough gently by the two corners closest to you and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining edge into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface lightly with olive oil. Scatter the herbs, garlic and cheeses over the dough and spoon dollops of the tomato sauce over the cheese. DO NOT cover the entire surface of the pizza with sauce, or it will become soggy. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.Slide the pizza back toward the hot coals but not directly over them. Using tongs, rotate the pizza frequently, so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Remove from fire, sprinkle with the scallion and serve at once.Makes 1 to 2 servings as main course, 3 or 4 as an appetizer.Nutrition values per main course serving: 1,038 calories, 34 g fat (9 g saturated), 146 g carbohydrates, 9 g fiber, 31 g protein, 38 mg cholesterol, 2,939 mg sodium.Chef Brian Kingsford, Al Forno restaurant