In a small bowl, sprinkle the yeast and 1/4 teas of sugar of the warm water. Let stand about 5 minutes or until yeast has become bubbly. Stir in 2 tbs of oil.

In a food processor combine flour, salt, pepper, remaining sugar. Cover and pulse several times until just combined. 

With the processor running, using the feed tube, slowly pour in the yeast mixture in a steady stream. Process for 1 minute. 

Transfer dough to a lightly greased bowl, cover with plastic wrap and let rest until doubled in size, about 45 minutes.

Preheat grill to medium high heat.

Punch dough down and turn out onto a clean, lightly floured work surface. Divide dough into 4 portions. Cover and let rest for 15 minutes.

Pat or roll each portion into an 8″ circle. Place on a flat baking sheet to transport to grill. Gather all ingredients and cooking spray and head to your grill.

Clean grill grate and using caution spray with cooking spray until the grill is nice and shiny. Reduce the heat to medium-low.

Brush one side of rolled out dough portions with remaining oil and place, oil side down, onto the hot grill surface and cook until light brown, firm, and grill marks start to appear (2-4 minutes). 

Flip, spoon Alfredo sauce onto each pizza, sprinkle on toppings and cover with cheese. Close lid and cook 4-6 minutes longer until crusts are crisp and cheese is melted.

Cut each pizza into 4 slices and serve.