In a bowl, mix up your dough with and cover with a damp tea towel; lightly oiled plastic or polythene for 5 minutes. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover again as above. Set aside to rise until doubled, about half an hour. Knead in the garlic and 2g of the basil.
Preheat the liberally oiled stone on the camp fire and divide the dough into 4 pieces. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush more oil over the crust, and then brush with 2 tablespoons tomato sauce or puree. Arrange some of the chopped tomatoes, the sliced black olives, and some roasted red peppers over crust. Sprinkle with cheese and some basil if desired. Cover the stone with a large lid, and cook for 5 – 8 minutes until the cheese melts. Remove from the stone, set aside to cool for a few minutes while you prepare the next pizza.