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1
Sprinkle yeast over warm water in small bowl; stir to dissolve.
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2
Let stand 5 minutes.
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3
Stir in 2 tablespoons oil.
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4
Mix 2 1/2 cups flour and salt in processor using on/off turns.
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5
With machine running, pour yeast mixture through feed tube and process until combined, about 10 seconds.
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6
Knead dough on lightly floured surface until smooth and elastic, adding more flour to dough if sticky, about 5 minutes.
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7
Brush large bowl with olive oil.
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8
Add dough, turning to coat entire surface.
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9
Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
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10
(Can be prepared 1 day ahead.
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11
Punch dough down; cover and refrigerate.
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12
Bring to room temperature before continuing with recipe.)
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13
Prepare covered barbecue grill (medium-high heat).
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14
Brush 14-inch pizza pan with 1-inch-high sides with olive oil.
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15
Punch dough down and knead 2 minutes.
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16
Roll dough out on lightly floured surface to 16-inch round.
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17
Transfer to prepared pan.
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18
Spread sauce over dough; sprinkle with black and green olives.
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19
Top with both cheeses, then mushrooms and bell peppers.
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20
Drizzle with 1 tablespoon oil.
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21
Sprinkle with minced herbs if desired.
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22
Add mesquite chips to fire.
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23
Open bottom barbecue vent.
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24
Place pizza on rack on lowest rung.
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25
Cover, leaving top vent half open.
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26
Bake until crust is golden brown, checking occasionally, about 15 minutes.
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27
Serve immediately.
