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1
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.
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2
Let stand until foamy, about 10 minutes.
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3
Stir in the olive oil.
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4
Whisk the flour and salt in a large bowl.
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5
Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough.
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6
Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking.
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7
Form into a ball, put in a large oiled bowl and turn to coat with the oil.
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8
Turn seam-side down, cover with plastic wrap and let rise at room temperature until doubled, about 1 hour 30 minutes.
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9
Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see below).
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10
Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with olive oil.
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11
Add the remaining toppings to the baking sheet; place near the grill.
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12
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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13
Divide the dough in half and dust the dough and work surface with flour.
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14
Roll each piece into a 7-by-12-inch rectangle, about 1/8 inch thick.
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15
Brush an inverted baking sheet with olive oil and lay both crusts on it.
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16
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.
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17
Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella.
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18
Arrange the grilled vegetables and roasted peppers on top.
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19
Cover and cook until the cheese melts, about 5 more minutes.
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20
Transfer the pizzas to a cutting board.
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21
Top with the capicola, greens, basil, a drizzle of olive oil and salt.
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22
Grilled Pizza Toppings:
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23
Tomato Sauce Grill 3 vine-ripened tomatoes, turning, until charred, 10 minutes.
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24
Transfer to a bowl, add 1 chopped garlic clove, 2 tablespoons olive oil, and salt and pepper.
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25
Cool, then crush into a sauce.
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26
Onion/fennel Cut 1 medium red onion or 1 small fennel bulb into 8 wedges.
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27
Toss with 1 tablespoon olive oil and season with salt and pepper.
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28
Grill, turning, until soft, about 10 minutes; slice.
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29
Mushrooms Toss 8 ounces stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper.
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30
Grill, turning, until soft, about 2 minutes per side; cut in half.
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31
Photographs by Con Poulos
