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1
Prepare a hot fire (475 to 500F) in a wood-fired grill.
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2
Combine the garlic and 2 tablespoons of the olive oil in a small bowl and let stand for 30 minutes.
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3
Combine the mozzarella and fontina in a bowl.
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4
Heat a large skillet on the grill, add the pine nuts, and toast, stirring occasionally, until golden, 1 to 2 minutes.
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5
Remove from the pan and set aside.
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6
Heat the remaining 2 tablespoons olive oil in the same pan over medium heat.
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7
Add the escarole and cook, stirring occasionally until it wilts, 1 to 2 minutes.
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8
Add the vinegar and red pepper flakes.
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9
Season to taste with salt and pepper.
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10
Set aside
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11
Divide the dough into 2 round pieces and form each into a ball.
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12
Do not work the dough too much.
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13
Roll one ball into a 10- to 11-inch round.
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14
Transfer to a lightly oiled baking sheet and brush the top of the dough with olive oil.
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15
Repeat with the second ball of dough.
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16
Take the dough and all of the toppings to the grill.
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17
Place one pizza round, oiled side down, on the grill.
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18
Cover the grill and cook for 5 minutes.
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19
Turn the pizza over and brush the marked side to within 1/2 inch of the edge with the garlic-infused oil.
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20
Move the pizza off direct heat.
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21
Sprinkle half of the combined cheeses on top of the oil.
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22
Top with half of the escarole, pine nuts, and olives, spreading evenly.
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23
Close the lid and bake until golden and crisp, about 7 minutes.
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24
Repeat with the remaining ingredients to make a second pizza.
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25
In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl.
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26
Let stand for 30 minutes.
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27
Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt.
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28
Mix the dough thoroughly.
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29
Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes.
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30
Place in an oiled bowl and turn to cover with oil.
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31
Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
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32
Or, let the dough rise in the refrigerator overnight.
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33
The next day, bring the dough to room temperature.
