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Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry.
Meanwhile, add 1 tablespoon of olive oil to a cast iron pan. Add the bell pepper, onions, and mushrooms, and saute for 3 - 5 minutes over medium heat to release any excess moisture.
Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil.
Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.
Preheat oven broiler.
Brush grill grates with olive oil. Place crust, on preheated grill (don't close the lid).
You can place it directly on the grill grates or place the pizza pan on the grill. This time I did it in a pizza pan.
You won't want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat.
After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top.
Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity).
Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed.
Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.
Knead until the dough is smooth and elastic, about 5 minutes.
Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap.
Let rise for 1 1/2 - 2 hours, or until dough is doubled in bulk. Press the dough to deflate.
Divide dough into two equal portions and shape into pizza rounds.