Grilled Everything Pizza Recipe

Prepare the dough:

• Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top.
• Let stand until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough.
• Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking.
• Form into a ball, put in a large oiled bowl and turn to coat with the oil.
• Turn seam-side down, cover with plastic wrap and let rise at room temperature until doubled, about 1 hour 30 minutes.
• Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see below).
• Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with olive oil.
• Add the remaining toppings to the baking sheet; place near the grill.
• Reduce the grill heat to medium low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash).
• Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7-by-12-inch rectangle, about 1/8 inch thick.
• Brush an inverted baking sheet with olive oil and lay both crusts on it.
• Lift each piece by the corners and lay on the grill, oiled-side down; cook until the dough puffs and the underside is stiff and marked, about 5 minutes.
• Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella.
• Arrange the grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts, about 5 more minutes.
• Transfer the pizzas to a cutting board. Top with the capicola, greens, basil, a drizzle of olive oil and salt.

Grilled Pizza Toppings:

• Tomato Sauce Grill 3 vine-ripened tomatoes, turning, until charred, 10 minutes. Transfer to a bowl, add 1 chopped garlic clove, 2 tablespoons olive oil, and salt and pepper.
• Cool, then crush into a sauce.
• Onion/fennel Cut 1 medium red onion or 1 small fennel bulb into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper.
• Grill, turning, until soft, about 10 minutes; slice.
• Mushrooms Toss 8 ounces stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper.
• Grill, turning, until soft, about 2 minutes per side; cut in half.