Directions:

HERBY PIZZA DOUGH:
In a small bowl mix water, yeast, and sugar. Once combined, cover and allow to stand for 10 minutes, until bubbly.

In the bowl of a standing mixer with the dough hook attached, add the flour, 1 tablespoon olive oil, herbs, and salt. Once the yeast mixture is ready, add to the flour.

Mix until combined and a soft dough forms, about 5 minutes. Place dough in a large bowl coated with cooking spray.

Cover with a dishtowel and place it in a warm corner of your kitchen. Allow to rise at least 6 hours. (You can make this dough in advance; allowing it to rise in the refrigerator will take 24 hours.) If refrigerated, remove an hour before you're ready to use, allowing it to come to room temperature. Punch dough down.

Brush 1 teaspoon olive oil on baking sheet. Transfer dough to a baking sheet, using lightly oiled fingers to shape the dough into your desired shape. Brush remaining teaspoon of oil on top of the dough.


PIZZA:
Preheat the grill to 400 degrees Fahrenheit.

Add zucchini slices and asparagus to a medium bowl. Add 2 cloves minced garlic and drizzle with 2 tablespoons olive oil. Toss to combine.

Add vegetables to grill using a grilling basket or take extra caution to place the vegetables perpendicular to the grill grates so they don't fall through. Grill until softened and slightly charred, about 5 minutes total. Remove from grill and set aside.

Invert pizza crust on to grill from baking sheet. Allow to grill until lightly charred, about 2 minutes. Flip pizza crust and immediately start layering on grilled zucchini, asparagus, and spinach. Cover grill, cooking for 4 minutes.

Add slices of President® Brie Cheese, closing the lid to allow the cheese to melt, about 2 minutes.

Once the cheese is melted and vegetables have softened, remove pizza from grill and allow to slightly cool before enjoying!