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1
Make the pizza sauce: Heat the olive oil in a medium saute pan until hot.
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2
Toss in the garlic and red-pepper flakes, and cook, stirring, until the garlic is fragrant and golden, about 1 minute.
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3
Lower heat, add the tomatoes, and let simmer for 10 minutes.
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4
Stir in the basil, and season with salt and pepper.
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5
Taste for seasoning.
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6
If the sauce needs some sweetening (it will depend on the tomatoes you are using), add a pinch of sugar.
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7
Prepare the roasted vegetable pizza toppings: Preheat the oven to 450 degrees F. Toss the tomatoes, red pepper, zucchini, red onion, and olive oil together on a rimmed baking sheet, seasoning with salt and pepper.
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8
Roast until the veggies are tender, about 20 minutes, and set aside.
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9
Preheat the grill to medium heat.
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10
Make sure the grill grate is very clean by scrubbing it with a grill brush.
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11
Carefully (and quickly) oil the grate with olive oil, using a crumpled-up paper towel.
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12
Cut each dough ball in half.
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13
Flour your work surface, and gently stretch two of the dough halves out to 8-inch rounds.
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14
Gently place the stretched dough on the grill grates over indirect heat, well clear of any direct flame, and cover with lid.
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15
Let the dough cook for 2 or 3 minutes, until the crust starts to become crisp and browned.
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16
(Its a good idea to take a peek to make sure the underside of the dough is not getting too dark.
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17
If it is, pull it even farther away from the heat.)
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18
If all is well and the dough is looking good, brush the top side of the dough with olive oil and carefully flip, using a pair of tongs, keeping the pizza crust on the cooler area of the grill, well away from direct heat.
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19
Spread a nice ladleful of sauce on each of the grilled pizza-dough rounds.
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20
For the veggie pizza, first top a round with half of the smoked mozzarella and then half of the roasted vegetables.
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21
For the pepperoni pizza, first top the other dough round with half of the plain mozzarella, then half of the pepperoni and half of the sliced jalapeno.
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22
Cover the grill with the lid, and cook for another 2 or 3 minutes, until the cheese is melted and bubbly and the crusts are crisp.
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23
Remove the pizzas from the heat.
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24
Top the veggie pizza with fresh basil, then cut both pizzas into slices and serve.
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25
Repeat with the other halves of the dough balls and toppings.
