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1
Prepare the dough: Whisk 1 cup warm water (about 105u00b0F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil.
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2
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.
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3
Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking.
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4
Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature, about 1 hour 30 minutes, until doubled in size.
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5
Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings.
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6
Add vegetables to grill, cook until tender or:
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7
Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
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8
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.
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9
Remove and arrange the grilled vegetables 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.
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10
Grill Sausage, remove and coin slice. Always cook sausage to internal temperature of 160u00b0F
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11
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).
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12
Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7 x 12 inch rectangle, about 1/8 inch thick.
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13
Brush baking sheet with olive oil and place both crusts on it. Lift each piece by the corners and place on the grill, oiled-side down; cook about five minutes until the dough puffs and the underside is stiff and marked.
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14
Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
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15
Cover and cook about five more minutes or until the cheese melts.
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16
Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
