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1
For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes.
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2
Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps.
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3
When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes.
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4
Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.
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5
Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl.
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6
Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes.
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7
(Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.)
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8
Punch the dough down and shape as desired.
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9
For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
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10
Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat.
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11
Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes.
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12
Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes.
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13
Season with the salt and pepper, to taste, and toss to coat.
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14
Set aside until ready to use.
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15
For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
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16
Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick.
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17
Drizzle the dough with oil.
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18
Lay the dough, oiled side down, on the grill and remove the parchment paper.
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19
Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes.
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20
Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella.
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21
Cover with half of the zucchini and half of the goat cheese.
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22
Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
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23
Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve.
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24
Repeat to make a second pizza.
