Easy Cheesy Pizza on the Grill

Whole Wheat Crust
3/4 cup water
1 tablespoon butter
1 1/2 tablespoon quick-rising active dry yeast (1/2 package)
1/2 teaspoon sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
Additional all-purpose flour as needed
2 teaspoons yellow cornmeal

Mushroom-Pepper Topping
2/3 cup prepared pizza sauce
1 cup sliced fresh regular or shiitake mushrooms
1 cup very thinly sliced bell pepper (red, yellow and/or green), or drained bottled roasted peppers (1/8 by 2-inch slices for raw or 1/4 by 2-inch slices for bottled)
1 1/2 cups (6 ounces) shredded Mozzarella cheese
2 tablespoons grated Parmesan, or Romano cheese
Fresh or dried herbs, if desired

Heat water and butter together until warm (110° to 115°F). (Butter may not melt completely.) Stir in yeast and sugar; let stand 5 minutes or until bubbly. Mix flours and salt in food processor with metal blade (or in mixer with dough hook). Slowly add yeast mixture through feed tube. Process until dough cleans inside of bowl. If mixture is too moist, add additional flour 1 tablespoon at a time. Continue processing until dough is smooth and elastic, about 45 to 60 seconds. Transfer to buttered medium bowl; cover loosely with waxed paper. Let rise in a warm place until doubled in bulk, about 25 minutes. Heat gas grill to medium to medium-low. Transfer dough to lightly floured surface. Divide dough into two balls Roll and stretch each ball into an 8-inch circle; sprinkle both sides evenly with cornmeal. Place on grill over medium to medium-low coals; cover and cook 2 to 3 minutes or until bottom is golden brown. Turn; spread with sauce. Sprinkle evenly with mushrooms, peppers, Mozzarella, Parmesan and herbs. Close grill; cook 6 to 8 minutes or until crust is golden brown and cheese is melted.

Option: For Grilled Vegetable and Sun-Dried Tomato Pizza, stir 2 tablespoons drained, chopped sun-dried tomatoes and 1 tablespoon chopped fresh basil into pizza sauce. Slice 2 small zucchini or yellow squash (3 to 4 ounces each) lengthwise into 1/2 inch thick slices and place on grill over medium to medium-low coals until browned and crisp-tender, about 10 minutes, turning once. Cool squash; cut into strips and assemble pizza as recipe directs above, using squash in place of mushrooms and peppers. Note: To cook pizzas in a conventional oven, place unbaked crusts on a baking sheet sprinkled lightly with cornmeal. Assemble as recipe directs. Bake at 425°F for 13 to 15 minutes or until crust is golden brown and cheese is melted. Makes two 8-inch pizzas (12 servings).