Grilled Vegetable Pizza with Pesto and Prosciutto

Ingredients

• Crust:
• 1-3/4 to 2-1/4 cups all-purpose flour
• 1 (2-1/4 tsp.) envelope Fleischmann's ® Pizza Crust Yeast
• OR Fleischmann’s ® RapidRise ® Instant Yeast
• 1-1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water (120 to 130°F)*
• 3 tablespoons oil
• Toppings
• 1/4 cup prepared basil pesto
• 1/3 cup finely minced Kalamata olives
• 1/2 cup grilled portobella mushrooms, chopped
• 1/2 cup chopped fresh spinach
• 2 ounces fresh mozzarella cheese, diced
• 4 ounces brie cheese, rind removed and diced
• 2 Roma tomatoes, thinly sliced
• 2 ounces (about 1/2 cup ) thinly sliced prosciutto, cut in bite-size pieces