Grilled Margherita and Olive-Fontina Pizzas

In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.

在面粉的工作表面上，将面团猛击，切成4块。将每块滚动到一个球上，然后放在上油的烤盘上。用油擦拭面团球，用塑料覆盖并冷藏过夜。

Light a grill. When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.

In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute. Arrange all the topping ingredients near the grill.

在易油的工作表面或锅板上，将1个面团球压成一个薄，大致的10英寸圆圈。重复剩余的面团球。小心地将1个面团绕在热火上并烤架，直到底部牢固，易于抬起，大约1分钟。用钳子将外壳移至中热的火灾，继续烧烤，直到底部深褐色和起泡，长约2分钟。小心地将外壳翻转，将其放回热火，直到煮熟，大约1分钟。

Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the grilled pizza to a cutting board; cut into pieces and serve. Grill another dough round, and top it with the remaining Fontina, olives and pine nuts.

两侧烤一次面团。滑到中热的火焰上，撒上1杯番茄酱，然后撒上1杯芝士奶酪。盖上烤架，煮至奶酪融化，大约2分钟。将披萨转移到切菜板上，并在顶部散布一半的罗勒。撒上披萨撒上马尔登盐，切成碎片并食用。重复剩余的面团，番茄酱，马苏里拉奶酪，罗勒和盐。