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Veggie Grilled Pizza

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main-dish nut free vegetarian labor day lunch

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Ingredients

1 cup warm water (100° to 110°), divided

10 ounce bread flour (about 2 cups plus 2 tablespoons)

1 package dry yeast (about 2 1/4 teaspoons)

10 teaspoon olive oil, divided

1 teaspoon kosher salt, divided

cooking spray

2 tablespoons yellow cornmeal

12 ounces baby eggplant, cut crosswise into 1-inch-thick slices

1 medium zucchini, cut crosswise into 1-inch-thick slices

1 large red bell pepper, quartered and seeded

3 garlic cloves, minced

2/3 cup Basic pizza sauce

1/4 teaspoon freshly ground black pepper

1 cup (4 ounces) shredded fontina cheese

1/4 cup small mint leaves

2 teaspoons fresh thyme leaves

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