Pizza with grilled toppings

Ingredients:

• 3 cups flour + extra for work
• 2 teaspoons of sugar
• 1 packet of active dry yeast
• 2 tbsp olive oil + extra for greasing the bowl and drizzling over the pizza
• 1 teaspoon of salt
• Grilled toppings (see preparation)
• 220 g mozzarella, sliced
• 0.5 cups chopped roasted sweet peppers
• 110 g thinly sliced ​​hot or sweet capicola, torn into pieces
• 1 cup microgreens, pea sprouts, or other greens
• Half a bunch of basil, tear the greens

Preparation:

1. In a small bowl, combine 1 cup of warm water (about 40°C) and sugar and sprinkle the yeast over it. Let it sit until foamy, about 10 minutes. Stir in the olive oil.
2. In a large bowl, combine the flour and salt. Make a well in the center, pour in the yeast mixture, and knead into a loose dough. Turn it out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent sticking.
3. Form the dough into a ball, place it in a large bowl greased with olive oil, and turn it to coat it with oil. Turn the ball seam-side down, cover with plastic wrap, and let it rise at room temperature until doubled in size, about 1 hour and 30 minutes.
4. Meanwhile, preheat the grill to medium-high heat (if using a charcoal grill, rake the coals to one side) and grill. pizza toppings.
   
   Grilled Pizza Toppings.
   
   Tomato sauceGrill 3 ripe tomatoes, turning, until charred, 10 minutes. Transfer to a bowl and add 1 chopped garlic clove, 2 tablespoons olive oil, salt, and black pepper. Cool, then puree until smooth.
   
   Onion/fennelCut 1 medium red onion or 1 small fennel bulb into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until tender, about 10 minutes; then slice thinly.
   
   MushroomsToss 200 grams of trimmed shiitake mushrooms with 3 tablespoons of olive oil and season with salt and pepper. Grill, turning, until tender, about 2 minutes per side; then cut in half.
5. Arrange the roasted vegetables in piles on a baking sheet, sprinkle with salt and black pepper, and drizzle with olive oil. Add the remaining toppings to the baking sheet and place next to the grill.
6. Reduce the grill heat to medium (on a charcoal grill, spread the coals in a single layer and let them cool until they are covered in light gray ash). Divide the dough in half and dust it and the work surface with flour. Stretch each piece into a 7x12-inch rectangle, about 0.3 cm thick.
7. Brush an inverted baking sheet with olive oil and place both dough rectangles on it. Then lift each rectangle by the corners and place it oiled-side down on the grill. Cook until the dough is puffed and the underside is firm and grilled, about 5 minutes.
8. Flip the flatbread with tongs, brush with olive oil, then spread with tomato sauce and top with mozzarella slices. Top with grilled vegetables and roasted bell peppers. Cover and cook until the cheese is melted, about 5 more minutes.
9. Transfer the pizza to a cutting board. Top with the toppings. Sprinkle with capicola pieces, herbs, basil, and salt, and drizzle with olive oil.