Grilled Pizzas with Herbs, Cheese and Olives

FOR THE DOUGH:
Combine flour and salt in processor. Sprinkle yeast over water in 2 cup measuring cup and let stand until yeast dissolves, about 2 minutes. Whisk oil into yeast mixture. With machine running, gradually pour in yeast mixture. Process until smooth dough forms, about 2 minutes.

Transfer dough (dough will be slightly sticky) to well floured surface and knead until smooth and elastic. Cover with clean towel and let stand until doubled in volume, about 1 hour. Knead dough, working out air. Divide dough into 6 even pieces. (Can be prepared ahead. Wrap each piece in plastic and refrigerate over night or freeze up to 1 week. Allow frozen dough to thaw several hours before continuing.)

FOR THE TOPPINGS:
Mix tomatoes, green onions, 1/3 cup extra-virgin olive oil and garlic in medium bowl. Mix basil, thyme and rosemary in small bowl. Have mozzarella, goat cheese and olives ready. Prepare barbecue or preheat grill to medium-low heat.

Roll each piece of dough on lightly floured surface to 10-inch round. Keep pizza rounds between sheets of waxed paper, stack in refrigerator until ready to cook. Making one pizza at a time, brush one side of pizza dough round with olive oil. Place on grill oiled side down and brush top with oil. Cook until bottom of pizza is golden brown, about 4 minutes.

Turn pizza and immediately top with 1 cup mozzarella, 1/3 cup tomato mixture, 3 tablespoons goat cheese, 6 olives and 1 tablespoon herb mixture. Close barbecue and cook until pizza is golden brown on bottom and cheese melts, about 4 minutes.

Transfer to cutting board, cut into wedges and serve. Repeat with remaining dough and toppings.