Grilled Vegetable and Fontina Pizza - Bogle Family Vineyards

Ingredients

• Olive oil, for greasing
• 1 cup warm water (110-115°F)
• 1 tsp granulated sugar
• 1 tsp active dry yeast
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tsp kosher salt
• Olive oil, for brushing grates
• 1/2 small eggplant, cut into 1/4-inch rounds
• 1 medium red bell pepper, seeded and quartered
• 1/2 small red onion, cut into 1/4-inch rounds
• 1/2 cup shredded fontina cheese
• 2 cremini mushrooms, thinly sliced
• 2 tbsp fresh basil leaves