Grilled Mini-Pizzas: Roasted Vegetable with Smoked Mozzarella, and Pepperoni

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1/2 teaspoon crushed red-pepper flakes
• One 32-ounce can crushed tomatoes
• 1/4 cup torn fresh basil leaves
• Kosher salt and freshly ground black pepper
• Pinch of sugar (optional)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, seeded, cut into 1-inch chunks
• 1 small zucchini, quartered, cut into chunks
• 1 small red onion, sliced into 1/2-inch-thick rings
• 3 tablespoons olive oil, plus more for the grill and dough
• Kosher salt and freshly ground black pepper
• 12 ounces smoked mozzarella cheese, grated
• 1/4 cup torn fresh basil leaves
• Two 1-pound balls pizza dough, store-bought or homemade, at room temperature
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 4 ounces pepperoni, sliced
• 1 jalapeno, thinly sliced

1. Make the pizza sauce: Heat the olive oil in a medium saute pan until hot.
2. Toss in the garlic and red-pepper flakes, and cook, stirring, until the garlic is fragrant and golden, about 1 minute.
3. Lower heat, add the tomatoes, and let simmer for 10 minutes.
4. Stir in the basil, and season with salt and pepper.
5. Taste for seasoning.
6. If the sauce needs some sweetening (it will depend on the tomatoes you are using), add a pinch of sugar.
7. Prepare the roasted vegetable pizza toppings: Preheat the oven to 450 degrees F. Toss the tomatoes, red pepper, zucchini, red onion, and olive oil together on a rimmed baking sheet, seasoning with salt and pepper.
8. Roast until the veggies are tender, about 20 minutes, and set aside.
9. Preheat the grill to medium heat.
10. Make sure the grill grate is very clean by scrubbing it with a grill brush.
11. Carefully (and quickly) oil the grate with olive oil, using a crumpled-up paper towel.
12. Cut each dough ball in half.
13. Flour your work surface, and gently stretch two of the dough halves out to 8-inch rounds.
14. Gently place the stretched dough on the grill grates over indirect heat, well clear of any direct flame, and cover with lid.
15. Let the dough cook for 2 or 3 minutes, until the crust starts to become crisp and browned.
16. (Its a good idea to take a peek to make sure the underside of the dough is not getting too dark.
17. If it is, pull it even farther away from the heat.)
18. If all is well and the dough is looking good, brush the top side of the dough with olive oil and carefully flip, using a pair of tongs, keeping the pizza crust on the cooler area of the grill, well away from direct heat.
19. Spread a nice ladleful of sauce on each of the grilled pizza-dough rounds.
20. For the veggie pizza, first top a round with half of the smoked mozzarella and then half of the roasted vegetables.
21. For the pepperoni pizza, first top the other dough round with half of the plain mozzarella, then half of the pepperoni and half of the sliced jalapeno.
22. Cover the grill with the lid, and cook for another 2 or 3 minutes, until the cheese is melted and bubbly and the crusts are crisp.
23. Remove the pizzas from the heat.
24. Top the veggie pizza with fresh basil, then cut both pizzas into slices and serve.
25. Repeat with the other halves of the dough balls and toppings.

olive oil, garlic, redpepper, tomatoes, basil, kosher salt, sugar, cherry tomatoes, red bell pepper, zucchini, red onion, olive oil, kosher salt, mozzarella cheese, basil, mozzarella cheese, pepperoni, jalapeno

Taken from www.epicurious.com/recipes/food/views/grilled-mini-pizzas-roasted-vegetable-with-smoked-mozzarella-and-pepperoni-384051 (may not work)