1 pound refrigerator pizza dough, room temperature
2 tablespoons reserved marinade from Garlic, Lemon, and Herb Rubbed Legs
Preheat grill or gill pan over medium heat.
Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
Remove bread from the grill to a cutting board, cut into pieces and serve warm.
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