INGREDIENTS1 Grilled Eggplant, Slice 1/4 inch lengthwise then brush with oil & sprinkle salt. Then grill for 10 minutes flipping after 5 minutes.1 Grilled Lemon, Slice then brush with oil. Then grill for 6 minutes flipping after 3 minutes.1 Grilled Artichoke, Cut in half, scoop out choke, brush with oil, sprinkle with salt and grill for 25 minutes (flipping after 12 minutes)1 Bunch of Asparagus, Ribboned with a vegetable peeler. Hold the root end while asparagus in on the cutting board. Then use the peeler towards the top to cut into ribbons.1 Red Onion, Sliced, then tossed with oil & salt and grilled in a grill basket until caramelized and cooked through.1 Fresh Mozarella, sliced super thin then torn into little pieces Optional: Microgreens scattered on the top6 Roma Tomatos GrilledSTEP 1 MAKE THE ROBERTA'S PIZZA DOUGHAllocate 4 to 24 hours for the dough to rise. See the recipe here.STEP 2 GRILL THE TOPPINGSSee above or grill your favorite veggies / meats to top your pizza with.STEP 3 MAKE THE SAUCEI grilled 6 tomatoes on the grill until the skins were darkened and the tomatoes split. Then I put tomatoes, roasted garlic, 1 tablespoon of olive oil and 4 tablespoons of my favorite BBQ Sauce in the blender with a few leaves of basil and blended until combined. Then I simmered the sauce for 5 minutes uncovered to thicken. Optional: Use 1/2 Cup of your favorite store bought pizza sauce and then stir in 2 tablespoons of your favorite BBQ Sauce.STEP 4 ROLL OUT (OR TOSS) THE DOUGHBring your toppings out to the grill. The grill should be at about 400 degrees Once the dough has been rolled out to your desired thickness place it on the backside of a HEAVILY FLOURED a cookie sheet or tray or pizza peel (with no edges) and then add sauce. At this point I like to transfer the pizza (in one swift motion to the grill) and add the toppings while its directly on the grill. Once the pizza is topped cover the grill and then cook for 5 - 15 minutes depending on the temperature of your grill and the thickness of your crust.