Step 1

Preheat grill to medium-high.

Step 2

Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, tomatoes, fennel and fontina to the grill.

Step 3

Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the tomatoes and top with the fennel and fontina. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.

Step 4

Return the pizza to the baking sheet. Top with scallions.