Vegetable Pizza

Mix yeast, water, and sugar together in a small bowl until the yeast is completely dissolved. Let rest for 10 minutes. Place 2 1/2 cups flour and salt in a food processor using the steel blade. Pulse twice. With processor running, pour in yeast mixture and 2 tablespoons oil. Process until dough forms a ball on the blades. Remove dough from processor and knead on a lightly floured work surface until dough is smooth, adding flour as necessary.

Transfer dough to a lightly oiled bowl, turn the dough to completely coat in oil. Cover tightly with plastic wrap, and place in a warm spot to rise for 1 to 1 1/2 hours or until the dough doubles in size and stretches when pulled.

Punch the dough down and let it rise once more, about 1 hour.

Divide the dough in half. Roll the dough out on a lightly floured work surface until it feels firm and smooth (2 minutes). If dough is sticky, brush with a small amount of olive oil. Place dough on a lightly oiled baking sheet, cover with a damp clean towel and let rest for 20 minutes.

Prepare grill for direct grilling and preheat to medium-high heat. When ready to cook, brush the grill grate with oil.

Meanwhile, to prepare the toppings: Whisk the olive oil, thyme, and marjoram together. Brush the vegetables with the seasoned olive oil. Grill the vegetables on the hot grill for 3 to 5 minutes, turning once.

Gently drape the dough over the hottest part of the grill. Within 1 minute, the underside of the dough will crisp and darken. Using tongs slide the dough to a cooler part of the grill and cook until the bottom crust is firm and browned, about 3 to 4 minutes. Brush the uncooked top lightly with olive oil.

Using tongs, invert the crust over the hottest part of the fire and grill for about 1 minute, until that side is also dark crisp. Move the crust to cooler part of the grill and brush the top with olive oil. Add half of the grilled vegetables and feta cheese and cook for 2 to 4 minutes more, or until the bottom crust is browned and firm.