Veggie Grilled Pizza

Ingredients

• 12 ounces baby eggplant 1-inch-thick
• 0.3 teaspoon pepper black freshly ground
• 10 ounce bread flour ( 2 cups plus 2 tablespoons)
• 2.3 teaspoons yeast dry
• 4 ounces fontina shredded
• 2 teaspoons thyme sprigs fresh
• 3  garlic clove minced
• 1 teaspoon kosher salt divided
• 0.3 cup mint leaves 
• 10 teaspoon olive oil divided
• 0.7 cup tomato sauce 
• 1 large bell pepper red seeded quartered
• 1 cup water divided (100° to 110°)
• 2 tablespoons cornmeal yellow
• 1 medium zucchini 1-inch-thick

Equipment

• bowl
• baking sheet
• knife
• plastic wrap
• grill
• stand mixer
• ziploc bags
• measuring cup

Directions

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
2. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.
3. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
4. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms.
5. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
6. Prepare grill to high.
7. Remove dough from refrigerator.
8. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
9. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant.
10. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered.
11. Place peppers in a zip-top plastic bag; seal.
12. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables.
13. Add garlic to vegetables; toss to combine.
14. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes.
15. Remove from grill.
16. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked.
17. Cut pizza into 10 pieces; sprinkle with mint and thyme.