Grilled Flatbread Pizza with a Variety of Seasonal Toppings

In a large bowl, combine warm water, yeast and sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add olive oil, salt, rosemary and bread flour. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface. With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 30 minutes until the dough doubles in bulk.

For the flatbread, cut the dough into 8 pieces and shape into rounds. Wrap each round in plastic wrap and allow to rest for 15 minutes. With a rolling pin or your fingers, roll each round of dough into a circle about 1/8-inch thick (you don’t have to be perfect about this!).

Heat your gas barbecue grill to medium heat or let the prepared coals of a charcoal grill die down a bit. It is helpful if you oil the grill first. Brush the vegetables with a little olive oil and lay them on the grill for a few moments to lightly cook them. Remove from the grill and set aside on a platter. Brush each dough round generously with olive oil and place 4 of the rounds on the grill, oiled side down. Grill until golden brown, about 2 minutes, and flip over.

Working quickly, top the browned side with a thin layer of sauce or pesto, a scattering of your favorite cheese(s), and a selection of the vegetables, herbs and other toppings. Close the lid on your grill and cook for 2 to 3 minutes more or until the cheese is melted. Repeat with the 4 remaining dough rounds.