Roll Out Dough

1. Defrost dough and rise according to package directions (most bags of dough come as 16 oz -- divide in half for an 8 oz portion)
2. Once risen, punch dough down and place on a floured board to roll out. Roll thinly, into a size that will easily fit on the grill. If the dough is very sticky, dust the bottom of the dough with cornmeal in addition to the flour
3. Allow dough to rest on board while onions caramelize

Caramelize Onions

1. In a large skillet, melt butter and olive oil over medium heat
2. Add garlic, salt and pepper and cook, stirring constantly until the onions begin to soften, about 5 minutes
3. Stir the sugar into the onions and cook, scraping the bottom of the pan frequently until the onions are golden brown, about 20 minutes. You want the onions to brown and turn translucent throughout rather than becoming brown/black around the edges. Set aside when finished

Assemble/Grill Pizza

1. Preheat grill to medium-high. If using a charcoal grill, allow the fire to burn down to just hot coals
2. Rub the top of your pizza dough liberally with olive oil so that it will not stick to grill grate. Flip your dough onto the grill, oiled-sized-down
3. Grill dough on first side for 3-5 minutes or until crispy and shows grill marks. Oil the topside and flip your dough again. Dough will release when it is finished cooking on first side. If it is stuck, just wait a moment – it will release
4. While second side is cooking, spoon ricotta cheese on the top side and sprinkle with feta
5. Arrange your caramelized onions atop cheeses
6. Toss salad greens with vinaigrette of choice or olive oil and balsamic reduction to taste. Top with mozzarella
7. Clost the grill lid to allow cheese to melt, about 5-8 minutes. If your grill does not have a lid, alternatively, you can preheat your oven to 350º and bake until cheese is melted, also 5-8 minutes
8. Drizzle with balsamic reduction, slice and serve immediately