Grilled Thin-Crust Zucchini Spinach Pizzas with Basil Sauce

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 7 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 65% hydration and 2% salt (counting only the dough salt).
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Place it in a bowl lightly greased with 5 g of the olive oil, cover, and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
3. While the dough rises, make the basil sauce: blend the basil, half of the garlic, the Parmesan, the lemon juice, 15 g of the olive oil and the black pepper until smooth, adding a spoonful of water from the measured dough water only if you set some aside; set aside.
4. Prepare the toppings: toss the zucchini ribbons with 5 g of the olive oil and 1 g of the salt. Heat a skillet over medium heat with 5 g of the olive oil, add the remaining half of the garlic for 30 seconds, then add the spinach and the remaining 1 g of salt and cook until just wilted, 2 minutes. Squeeze out excess liquid.
5. Preheat the grill to medium-high, about 500°F (260°C), and oil the grates with the remaining 5 g of olive oil on a paper towel. Grill the zucchini ribbons 1 to 2 minutes per side until marked; set aside.
6. Divide the risen dough in half, cover and rest 15 minutes so it relaxes. Stretch each piece into a thin 12-inch round on a floured board.
7. Lay one dough round on the grill, close the lid and cook 2 to 3 minutes until the bottom is charred in spots and the top bubbles. Flip onto a tray, grilled side up.
8. Spread half of the basil sauce on the grilled side, then add half of the mozzarella, half of the spinach, half of the zucchini and half of the red pepper flakes.
9. Return the pizza to the grill, reduce heat to medium, close the lid and cook 3 to 5 minutes until the cheese melts and the bottom is crisp and browned. Repeat with the second dough round and the remaining halves of the toppings.
10. Rest the pizzas 2 minutes on a rack, then cut each into 6 slices to make 12.