1. Put the seasoning ingredients in a saucepan. Cook over low heat, stirring until the oil starts to smell and the mixture is hot. Remove from heat and let rest for 2 hours at room temperature.

2. Lightly flour one of the pizza dough balls and the surface of a 38 x 30 cm baking sheet. Roll out the dough to the size of the baking sheet and place it on top.

3. Whip the oil mixture and generously brush the surface of the dough.

4. Flip the baking sheet (like a large spatula!) containing the dough directly onto the grill. Remove the baking sheet and brush the surface of the dough with the seasoned oil mixture. Cook, with the lid closed, for 2 to 3 minutes, until the bottom of the dough is marked. Don’t worry if bubbles form on the dough: they will deflate when you flip the dough. Slide the dough onto the baking sheet and flip the uncooked side onto the grill. Brush with oil and continue cooking for 3 to 4 minutes, with the lid closed.

5. Then place the dough on a cooling rack. Top with sliced tomatoes, chopped onions, and fresh basil to taste. Cut into individual portions. Repeat the cooking process for the other 2 dough balls. Serve hot.