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1
Place a pizza stone in the oven or on the grill and heat to 500F.
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2
On a lightly floured surface, roll out the pizza dough to fit the pizza stone.
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3
Transfer the dough to a lightly floured cookie sheet or upside-down baking sheet.
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4
This will be the vessel to help transfer the pizza to the hot stone.
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5
Scatter the onion, leek, garlic, and scallions evenly across the surface of the dough, leaving a 1-inch border.
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6
Place the mozzarella pieces randomly across the pizza with space in between them.
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7
Sprinkle the oregano, marjoram, and thyme over the pizza.
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8
Drizzle the pizza lightly with olive oil.
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9
With a long, wide spatula, transfer the pizza carefully onto the hot stone.
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10
If grilling, close the lid to the grill.
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11
Let the pizza cook for 10 to 15 minutes until the dough is fully cooked and crispy on the edges and the toppings are beginning to lightly brown.
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12
Cooking time will vary, depending on your grill or oven and the thickness of the crust.
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13
If baking in the oven, and the dough is done but the toppings are not, turn on the broiler to finish baking.
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14
When the pizza is ready, remove with a long, wide spatula and transfer back to the cookie sheet or upside-down baking sheet to cool slightly.
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15
Slice the pizza and garnish with fresh parsley.
