For the pizza dough:
1 cup flour plus more for kneading
1 tsp salt
1/2 cup water
1 tsp sugar
1 heaping tsp yeast
1 Tbsp olive oil
1 cup of your favorite cheese
2 cups of roughly chopped seasonal vegetables, big enough to not fall through the grates if you are using a real grill. I used zucchini, asparagus, spinach, and onion in my grill pan.
3-4 Tbsp olive oil
Salt and pepper
Juice from 1/2 a lemon
2-3 Tbsp Parmesan cheese
To make the dough, combine flour and salt in a bowl. Heat water to 90-110 degrees, stir sugar and yeast into water. Let this mixture sit for 5 minutes. Add olive oil and yeast mixture to flour and salt. Stir until combined, then turn out onto a floured surface. Knead dough, adding flour as necessary, until it is smooth and elastic. Put your dough ball into a well oiled bowl and cover with plastic wrap or a damp towel. Allow the dough to rise in a warm place for 1 hour. I turn the oven on for 30 seconds then off again and let it rise in the oven.
Place your vegetables in a ziplock bag with oil, lemon juice, and seasonings. Toss to coat. Heat up the grill and grill the vegetables; if you have some that cook faster than others, stagger your timing. Just keep an eye on them and turn as necessary. When they are cooked to desired doneness, remove from heat and set aside.
Stretch dough into a round. Place on the grill and cook for 2-3 minutes, turn 1/4, then cook for 2 more minutes. Flip it over and add shredded cheese, then veggies, then Parmesan. Cook for 2-3 minutes, then remove from grill and serve.
I recommend some red pepper flakes and a little ranch or garlic butter sauce for dipping!