Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow it to rise until double in size, 1 1/2 to 2 hours.
Place a large baking stone over the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before placing the pizza on it. Roll out the pizza dough into a thin 13-inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slide off the baking sheet.)
Spread pesto over the surface of the pizza crust, then top it with torn pieces of prosciutto. Once the grill reaches at least 600 degrees F, shake the baking sheet to loosen the pizza crust and slide it onto the baking stone. Cover and grill for 2-5 minutes. Check your pizza after 2-3 minutes. If the grill is really hot, it will cook extremely fast. You don't want to burn the bottom!
Use a large spatula to loosen the pizza and move it back onto the baking sheet. Then top it with microgreens, generous dollops of cold burrata, and fresh cracked pepper. Cut and serve warm!