The night before, make the pizza dough. Combine the sourdough starter/discard in a bowl with water, flour, salt, olive oil and honey. Mix it together until a dough forms. Cover the bowl and let it rise overnight at room temperature - or at least for 8 to 12 hours.

At this point you can stick it in the fridge or use it!

Combine the lettuce, onion, chickpeas, salami, tomatoes, peppers and cheese in a large bowl.

In a measuring cup, make the dressing. Whisk together the vinegar, garlic, dijon, honey, oregano, salt and pepper until combined. Stream in the olive oil while whisking until emulsified. Drizzle 1 to 2 tablespoons of the dressing over the salad and toss well. At this point, you can refrigerate for 15 to 30 minutes until you’re ready to use them, or use them right away!

Preheat the grill to the highest setting.

Transfer your dough to a floured pizza peel. You can lightly brush it with olive oil if you’d like. Slide the dough onto the grill grates - directly on to them. Close the lid. The amount of time to grill will depend on your individual grill, but I start with the lid closed for 2 to 3 minutes.

Check on the dough and if the bottom has charred a bit and has grill marks, you can flip it. To gently flip it, use either the pizza peel or two spatulas. Grill for another 2 to 3 minutes until the other side is grilled through. Keep in mind that this grilling time will depend on how thick or thin your pizza dough is! Just watch it constantly and don’t let it burn all over.

Once the dough is finished, slide it off the grill with the peel. Place it on a cutting board. Pile the italian salad on top. Slice the pizza and serve!