Preheat your Blackstone griddle to low heat while you prepare your pizza dough. If you are using an infrared thermometer, the temperature of the Blackstone should be between 450°F and 500°F evenly across the surface you are planning on using.

Prepare your dough according to the packaging or the recipe you are using. Once your dough has been formed into a 12-inch round pizza crust (be sure your melting dome can easily fit over the entire crust), drizzle about one tablespoon of olive oil on each side. Add about ½ teaspoon of Italian seasoning to the top side of the pizza crust. If you are using an uncooked dough, gently poke several holes throughout the dough to prevent any bubbling.

Add your prepared vegetables to the griddle. Gently saute the vegetables with the remaining olive oil until they are soft, but not mushy; about 3-5 minutes. Once these are finished, remove from the griddle, cover and keep them warm.

Place the pizza dough with the seasoning face down onto the hot griddle. If your crust is pre-cooked, you are just warming up each side of the crust, about 1-2 minutes each side. If you are using uncooked dough, you will want to be sure the dough is cooked thoroughly. Cook for about 2 minutes on the first side, or until the bottom is lightly browned. After 2 minutes, carefully flip the dough and do the same to the other side. Note: The amount of time to cook the pizza crust will depend on the thickness of your dough.

As soon as the dough has been flipped, immediately spread a thin layer of pizza sauce over the cooked side of the crust while the bottom is still cooking. Sprinkle a single layer of shredded mozzarella cheese evenly over the sauce. Finally, add a single layer of your favorite pizza toppings. Note: Be careful with how much cheese and pepperoni you add. The more cheese and pepperoni, the more grease. I recommend absorbing any grease with a paper towel to prevent the dough from becoming soggy if this happens.

Cover the pizza with a melting dome or a griddle safe lid until the cheese has become melted. Note: If the dough is cooking too fast and the cheese still isn’t fully melted, remove the pizza from the griddle onto a board and continue to keep the melting dome over the pizza. The heat will continue to melt the cheese as long as the dome is left on over the pizza.

Once the cheese is fully melted, carefully remove the pizza. Slice and serve immediately.