Summer Grilled Vegetable Pizza

Ingredients

• 0.3 teaspoon pepper red crushed
• 6 ounces mozzarella cheese fresh thinly sliced
• 0.5 teaspoon kosher salt 
• 0.5 cup lower-sodium marinara sauce (such as McCutcheon's)
• 2 tablespoons olive oil divided
• 1  bell pepper red seeded quartered
• 7 ounces onion red cut into 12 wedges
• 1 pound pizza dough fresh refrigerated
• 1 tablespoon cornmeal yellow
• 4 ounce baby squash yellow cut into 1/4-inch-thick diagonal slices
• 4 ounce zucchini cut into 1/4-inch-thick diagonal slices

Equipment

• baking sheet
• oven
• grill
• skewers
• cutting board
• pizza stone

Directions

1. Preheat grill to medium-high heat.
2. Remove dough from refrigerator.
3. Let stand at room temperature, covered, for 30 minutes.
4. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (keep pizza stone or baking sheet in oven as it preheats).
5. Flatten bell pepper pieces with hand. Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray, and grill for 3 minutes on each side or until crisp-tender and grill marks appear.
6. Remove from grill. Coarsely chop bell pepper.
7. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven.
8. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
9. Bake at 500 for 5 minutes.
10. Remove the partially baked crust from oven.
11. Spread sauce over crust, leaving a 1/2-inch border. Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to pizza stone.
12. Bake at 500 for an additional 12 minutes or until the crust and cheese are browned.
13. Brush edge of dough with remaining 1 1/2 teaspoons olive oil.
14. Cut into 6 large slices.