Sylvie’s Favourite Grilled Vegetable Pizza

Ingredients

• 1 recipe prepared Basic Pizza Dough, divided, or 2 store-bought 14” pizza shells
• 1 pkg dry yeast
• 1 cup warm water
• 1 tsp sugar
• ¹⁄₂ tsp Sea Salt, ground
• 2 ¹⁄₂ cups all-purpose flour
• 2 tbsp olive oil
• 1 can (19 oz/540 ml) crushed tomatoes
• 1 tbsp Rosemary Garlic Seasoning or Pizza Seasoning
• 1 cup feta cheese, cubed, or to taste
• 3 tbsp olive oil, divided
• 1 green bell pepper, cut into thick strips
• 1 red bell pepper, cut into thick strips
• 2 zucchinis, cut into thick strips
• 1 eggplant, cubed
• 1 onion, cut into thick strips
• 2 - 3 whole garlic cloves, to taste
• 1 tbsp Tuscan Chicken Burger Seasoning or Italian Seasoning
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. If using Epicure Basic Pizza Dough, form into 2 — 14” pizza shells and set aside.
2. Preheat grill to medium-high. To roast vegetables, preheat oven to 450° F (230° C).
3. For the sauce, mix together tomatoes and Seasoning. Set aside.
4. In a small bowl, drizzle feta with 1 tbsp oil. Set aside.
5. In a separate bowl, toss vegetables, garlic and seasonings with 2 tbsp oil. Grill in rectangular mesh grilling pan for 3 minutes, then turn and continue cooking to lightly char. To roast, bake on parchment-lined Sheet Pan for 20 minutes, or until peppers are lightly charred..
6. Grill Basic Pizza Dough shells over medium-high heat with lid closed for 3–5 minutes, turning often, until puffy. Alternatively, grill store-bought shells for about 30–45 seconds, until golden with grill marks on bottom.
7. Remove shells from grill. Spread with sauce and top with vegetables and feta.
8. Return to barbecue and grill for about 1 minute, until cheese softens. Slice into wedges and serve.