If you have a grill, pizzas are a great way to use tons of veggies while keeping your kitchen cool on a hot summer night. Grills can get waaay hotter than ovens, so they are the best way to perfect a crispy crust. I used broccoli and eggplant on mine, plus pureed tomatoes that I canned last year, but anything goes here.
First, get your grill super hot. At least 550 degrees. This will take about 15 minutes.
Next, roll out some pizza dough (home made or store bought) to your desired shape and thickness. Use a little flour or cornmeal to keep it from getting too sticky. Brush one side of the dough with olive oil to keep it from sticking to the grates on the grill.
The secret to this pizza is that you are going to put on the toppings while it is on the grill, so make up a tray with bowls of your desired sauce, cheese and toppings. Thicker veggies (like broccoli) should be slightly precooked. About a minute in the microwave is fine for them.
Put the dough on the grill oil-side down and close the lid. Let it cook for a couple of minutes. Use tongs, a big spatula or both to flip the pizza dough over once it feels cooked a little and is sturdy enough to flip.
Very quickly arrange your desired toppings on the pizza. Close the grill again and let it cook for a few more minutes. Once the cheese is melted, start lifting the pizza up to check how done the crust is underneath. When it reaches your desired color, take it off the grill.