Step 1

Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry.

Step 2

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.

Step 3

Preheat Grill.

Step 4

Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil.

Step 5

Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.

Step 6

Preheat oven broiler.

Step 7

Brush grill grates with olive oil. Place crust, on preheated grill (don't close the lid).

Step 8

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.

Step 9

You won't want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat.

Step 10

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.

Step 11

Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity).

Step 12

Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.

Step 13

Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed.

Step 14

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.

Step 15

Knead until the dough is smooth and elastic, about 5 minutes.

Step 16

Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap.

Step 17

Let rise for 1 1/2 - 2 hours, or until dough is doubled in bulk. Press the dough to deflate.

Step 18

Divide dough into two equal portions and shape into pizza rounds.