> 2 (16 oz) pkgs refrigerated pizza dough
> Heavy-duty aluminum foil
> Cooking spray
> 3 tbsp olive oil, divided
> 1 pint cherry tomatoes
> 1/2 (6 oz) can pitted small black olives, drained and rinsed
> 1 (8 oz) pkg soft-ripened Brie wheel
> 1 cup part-skim ricotta cheese
> 1 (5 oz) pkg sliced pepperoni
> 1 (6 oz) pkg sliced ham
> 1/4 cup honey, plus more for drizzling
> 1/2 (8 oz) pkg Parmesan cheese wedge, cut into bite size chunks
> 1/4 cup fresh basil leaves
Knead together the pizza doughs and bring to room temperature. From foil, make one 2-inch-wide disk, two 3-inch-wide disks, and two 5-inch-wide disks. Coat each with cooking spray.
On an 18x13-inch rimmed baking sheet, brush 2 tbsp oil. Scatter the tomatoes and olives in a single layer around border of baking sheet with foil disks in center.
On clean surface, stretch pizza dough out to same size as baking sheet. Lay dough on top of baking sheet, ingredients, and foil disks. Cover with plastic wrap and let rise at room temperature 1 hour, until puffy.
Set grill to medium. Remove plastic wrap from baking sheet and place on grill. Close grill lid and cook 10 min., until dough is set around the edges. Carefully flip dough off baking sheet and onto grill so foil and ingredients are facing up. Remove baking sheet and close grill lid for 5 min. Remove one of the 5-inch-wide disks and place the Brie in indentation. Close grill and cook 10 min.
Transfer bread board to a large serving platter or cutting board. Remove remaining foil disks. Drizzle remaining 1 tbsp oil over bread. Add ricotta, pepperoni, and ham to the two 3-inch-wide indents. Pour honey onto 2-inch-wide indent and drizzle over ricotta. Add Parmesan chunks to remaining indent. Sprinkle basil around border. Serve warm by tearing off pieces of bread.