For this colorful grilled rainbow veggie pizza, I use a combination of vegetables in red, green, yellow and purple including zucchini, broccoli, tomatoes, peppers corn and onions.
2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
1 teaspoon kosher salt
1 ear corn, shucked
1 small red bell pepper, cut into 3-inch wide strips
1 small yellow bell pepper, cut into 3-inch wide strips
1 small zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 small red onion, sliced 1/4-inch-thick
1 small head broccoli, trimmed and split into large florets
3/4 cup grape tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup tomato sauce
1/2 cup finely shredded Italian cheese blend
For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
Preheat a gas or charcoal grill on high heat.
On a lightly floured work surface, roll out the dough into an 8-inch by 12-inch rectangle.
Toss the vegetables in olive oil, salt and pepper.
Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the peppers, zucchini, onions and broccoli until grilled marked, about 3-4 minutes. Grill the tomatoes until their skin just starts to split, about 2 minutes.
Slice the kernels off the corn. Dice the peppers, zucchini, onions and broccoli. Halve the tomatoes.
Dicing the zucchini, squash and peppers and slicing the kernels off the corn cobs.
Place the rolled-out dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
Remove the crust from the grill. Spread the tomato sauce leaving a 1/2-inch border at the edge and scatter the cheese on top. Arrange the vegetables in stripes by color. Return the pizza back on the grill for a couple minutes to let the cheese melt.