Chocolate, Hazelnut, and Banana Pizza

1. Prepare outdoor grill for covered, direct grilling over medium-low heat.
2. Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece dough to about -inch thickness. On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining 2 pieces dough.
3. Place all 4 pieces of pizza dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
4. With tongs, remove pizza crusts from grill and place, grilled side up, on work surface. Divide chocolate-hazelnut spread among crusts; spread evenly, leaving ½-inch border, and return to hot grill grate, spread sides up. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
5. Transfer to cutting board; arrange banana slices on tops of pizzas; cut pizzas into wedges and serve.

Reprinted with permission from The Good Housekeeping Test Kitchen Grilling Cookbook © 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.