- 1 hour
- 20 minutes
- Begin by preparing the crust at least an hour in advance by combining flour, water, yeast, 1 tablespoon olive oil, 1 tablespoon salt, and sugar in a stand mixer mixing bowl. Mix on low until the dough comes together into a ball, then use the dough hook attachment to knead the dough for 15 minutes on medium. When done kneading, roll into a ball and place in a greased bowl for 1-24 hours to rise. If allowing to rise overnight, place the dough in the fridge, if not, let rise in a warm location. (If using a pre-made pizza crust skip the last 6 ingredients.)
- Place the zucchini, squash, onion, tomatoes and garlic on a sheet of foil large enough to fold in half over the vegetables and drizzle with 2 teaspoons olive oil, salt and pepper. Fold the foil into a packet to secure the vegetables and seal up the sides, leaving one or two vent holes. Place the packet on the grill over medium heat and allow to cook for 5-10 minutes, depending on your grill. Check every minute or two to make sure they don't burn.
- While the vegetables cook, roll or stretch out the dough into one large round or two smaller ovals and dock all but the outside edge with a fork. When the vegetables are finished cooking, carefully place the dough on the grill over low heat, turning once to cook both sides evenly. The crust can easily burn, so check frequently to ensure it doesn't blacken. It should only take 2-4 minutes.
- When both sides have finished cooking and are just slightly charred where the grill grates touch the dough, remove from the heat, spread on your favorite pizza sauce and top with the veggies and cheese. Turn the heat to low or let the flame die to hot coals if using charcoal, and place the pizza back on the grill, covering with the grill lid to keep in the heat and help the cheese melt. Leave for 2-3 minutes or until cheese is melted.
- Remove from the grill to a large cutting board and let sit for five minutes before cutting into slices and serving.