Grilled Vegetable Pizza
1 orange bell pepper, seeded and quartered
1 small zucchini, sliced 1/8-in-thick
1 small yellow squash, sliced 1/8-in-thick
1 small red onion, cut into wedges
Fresh mozzerella, torn into pieces
Red pepper flakes
pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500 (or the ovens highest temperature).
Heat grill to medium-high heat. Lightly coat all the vegetables with olive oil and season with kosher salt. Arrange vegetables on grill rack coated with cooking spray, and grill until crisp-tender and grill marks appear. (If you don't want your onions falling through the grill rack like mine did, put the onion wedges on a skewer before grilling). Remove vegetables from grill. Coarsely chop bell pepper.
Shape pizza dough into desired shape and place on a flour and cornmeal dusted
cookie sheet that has been flipped upside down. Very quickly slide the pizza from the cookie sheet to the pizza stone (if you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven). Bake pizza dough for 4 minutes. Remove partially baked crust from oven. Spread a thin layer of tomato sauce on the crust followed zucchini, squash, peppers and onions. Top pizza with torn pieces of fresh mozzarella and a good sprinkle of kosher salt and red pepper flakes. Carefully return pizza to pizza stone. Bake until pizza crust is golden and the cheese is melted goodness. Remove from oven and serve with additional red pepper flakes and kosher salt.