Preparation

• For a gas grill, heat the grill by setting all burners on high. Close the lid and leave on high for 10 minutes, then reduce the heat of all burners to medium.
• For a charcoal grill, build a fire with 50 to 60 charcoal briquettes. Once the briquettes have become gray-ashed (20 to 30 minutes), bank them to one side on the bottom grate of your grill.
• Brush both sides of the par-baked crust generously with olive oil and sprinkle with grits or polenta.
• Lay the dough flat on the cooking grate; if using a charcoal grill, place it on the side opposite the fire. Close the lid and grill for 3 minutes (no peeking!) Check the bottom of the crust, and rotate it 180 degrees if using a charcoal grill. Close the lid and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust to a peel or rimless baking sheet, grilled side up. Close the grill.
• Spread the entire surface of the crust with the sauce, sprinkle with the garlic, and top with the cheese.
• If using a gas grill, switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grill over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, another 7 to 10 minutes. If using a charcoal grill or two-burner gas grill, rotate the pizza halfway through the cooking time.
• Remove the pizza from the grill, garnish with the basil, and season with salt and pepper. Slice and serve immediately.