📖 Instructions

1. First off, let’s get those vegetables prepped. Grab your bell peppers, zucchini, red onion, and any other veggies you’re using. Wash them thoroughly. Slice the bell peppers into thin strips, about ¼ inch wide. Cut the zucchini into thin rounds or half-moons. For the red onion, slice it thinly into rings. If you’re using cherry tomatoes, you can leave them whole or halve them. Set all these beautiful, colorful veggies aside in a large bowl.
2. Next, we’re going to get some flavor onto these veggies. Drizzle about 2 tablespoons of olive oil over your chopped vegetables. Sprinkle them generously with dried oregano, a pinch of salt, and a good grind of black pepper. Toss everything together really well with your hands or a spoon, making sure each piece of vegetable gets a nice coating. This step is crucial for developing that amazing grilled flavor later on.
3. Now, let’s talk grill. Preheat your gas grill to medium-high heat, around 400-450°F (200-230°C). If you’re using a charcoal grill, arrange the coals for direct and indirect heat, aiming for that medium-high temperature over the direct side. While the grill is heating up, lightly dust a clean surface with a bit of flour or cornmeal – this will be for your pizza dough.
4. Time to roll out the dough! Carefully unroll your store-bought pizza dough onto the floured surface. Gently stretch it into your desired pizza shape, typically a circle or rectangle, about ¼ to ⅛ inch thick. Don't worry if it's not a perfect circle; rustic is charming! If the dough springs back, let it rest for 5-10 minutes, then continue stretching.
5. Before adding toppings, we’re going to pre-grill one side of the dough. This is key for a crispy crust! Lightly brush one side of the stretched dough with about 1 tablespoon of olive oil. Now, carefully transfer the oiled side down onto the hot grill grates. Close the lid and grill for 2-3 minutes, or until the dough puffs up and has nice grill marks on the bottom. It should be firm enough to handle easily.
6. Using a pair of tongs, flip the partially grilled dough over so the grilled side is facing up. Now, working quickly, brush the ungrilled side (the new top) with a thin layer of pizza sauce. Don’t overdo it, or your pizza might become soggy. Sprinkle on your shredded mozzarella cheese, leaving a small border around the edge for the crust.
7. This is where your prepped veggies come into play! Arrange your seasoned bell peppers, zucchini, and red onion evenly over the cheese. Don't pile them too high, or they might not cook through properly. If you’re using cherry tomatoes, scatter them on top as well. Feel free to add any other toppings you love, like a sprinkle of fresh garlic or a few basil leaves.
8. Once topped, close the grill lid again and continue grilling for another 5-8 minutes. Keep a close eye on it! The cheese should be melted and bubbly, the crust golden brown and crisp, and the vegetables tender with a slight char. The timing can vary greatly depending on your grill's heat, so don't walk away!
9. Carefully remove the grilled pizza from the grill using a large pizza peel or two spatulas. Transfer it to a cutting board. For that extra touch of freshness, sprinkle with fresh basil leaves. If you like, a drizzle of balsamic glaze really elevates the flavors here.
10. Let the pizza rest for 2-3 minutes before slicing. This helps the cheese set a bit and makes for cleaner slices. Then, using a sharp pizza cutter or knife, slice your masterpiece into wedges or squares. Serve immediately and enjoy the fruits of your grilling labor!