1 pound(s) fresh pizza dough
6 ounce(s) Italian Fontina or Provolone cheese, shredded
2 jarred roasted red and/or yellow peppers, thinly sliced
1 tablespoon(s) chopped fresh marjoram or thyme leaves
Prepare outdoor grill for covered, direct grilling on medium-low.
Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.
Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
With tongs, turn crusts over. Working quickly, arrange one-fourth of Fontina and one-fourth of peppers on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
Transfer to cutting board; sprinkle with marjoram. Cut into wedges.