Grilled Tomato Pizzas Recipe

Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into six portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Transfer each to a greased 14-in. piece of heavy-duty foil. Cover; let rest 10 minutes. Spritz with cooking spray. Carefully invert dough onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, about 2-3 minutes. Turn; grill until second side begins to brown, about 1-2 minutes. Remove from grill. Brush with olive oil; top with cherry tomatoes. Grill, covered, until crust is golden brown and tomatoes are heated through, about 2-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Top with basil; drizzle with balsamic glaze. If desired, top with Parmesan cheese.