Grilled Pizza Quattro Stagioni

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1 pound pizza dough, at room temperature

1 tablespoon olive oil

1 cup jarred pizza sauce

1 pound fresh mozzarella, cut into 1/4-inch-thick slices and patted dry

3 ounces thinly sliced prosciutto cotto 

1/2 cup marinated artichoke hearts, well drained

1/2 cup sliced cremini mushrooms (about 1 1/2 ounces) 

1/2 cup pitted black olives, drained and roughly chopped

1/4 cup lightly packed fresh basil leaves, optional