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1
Prepare pizza dough as directed.
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2
While dough is rising, prepare grill, leaving one side unlit.
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3
Lightly brush zucchini, tomatoes and bell pepper with oil.
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4
Season with salt and pepper to taste.
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5
Cook on grill rack over hot side of grill until tender, turning once or twice.
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6
Zucchini and tomatoes will take a few minutes; the bell pepper should grill long enough for skin to char, about 10 minutes.
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7
Transfer zucchini and tomatoes to large plate.
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8
Put bell pepper in paper bag, seal and let stand 10 minutes.
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9
Cut zucchini into strips or chunks.
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10
Coarsely chop tomatoes.
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11
Core bell pepper, scrape off skin and cut into thick slices.
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12
Set grilled vegetables aside.
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13
Lightly oil 2 large baking sheets.
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14
Gently punch down dough, divide in half and knead each half into a ball.
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15
Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes.
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16
Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (scant) thick.
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17
Transfer to prepared baking sheets and lightly brush entire surface with oil.
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18
Cover with plastic wrap and let rest 10 minutes.
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19
Carefully lift each dough circle off baking sheet and place on hot side of grill.
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20
Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble.
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21
Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes.
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22
Slide crusts to cooler area of grill.
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23
Evenly scatter grilled vegetables over crusts, then sprinkle with garlic and chopped basil.
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24
Sprinkle provolone and Parmesan cheese over top.
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25
Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes.
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26
Transfer pizzas to cutting board, garnish with basil leaves if desired, then slice and serve.
