Grilled Vegetable and Fontina Pizza

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper red crushed
• 1 cup fontina shredded
• 0.3 cup basil fresh thinly sliced
• 1 tablespoon garlic chopped
• 0.3 teaspoon kosher salt 
• 5 teaspoons olive oil extra virgin extra-virgin
• 2  portabello mushrooms 
• 1 large bell pepper red cut into 1/2-inch strips
• 1  onion red cut into 1/2-inch wedges (root end intact)
• 8 ounces pizza dough fresh refrigerated
• 1 medium zucchini 

Equipment

• bowl
• grill

Directions

1. Preheat grill to high heat.
2. Remove brown gills from undersides of mushrooms with a spoon; discard.
3. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat.
4. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.
5. Roll dough into a 12-inch oval on a lightly floured surface.
6. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.
7. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts.
8. Sprinkle pizza with basil leaves and red pepper; cut into 8 slices.