Heat grill, gas or charcoal. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Arrange evenly on moderately hot grill and cook until charred and tender, turning frequently. Remove and set aside. Cut peppers and asparagus into bite-size pieces. Set aside on on plate.

For a gas grill, heat 2 outside burners on high and the middle burner on medium. Clean well with brush and lightly brush grate with olive oil.

Have pesto, cheese and grilled veggies all ready and handy before you put the dough on the grill. It goes fast.

Prepare dough. On a flat surface shape into a large round, being careful not to go too thin that it will tear. It does not have to be perfectly round. Lightly brush or drizzle top side with olive oil. Carefully place on grill, oiled side down. Let cook a few minutes to set, get some good grill marks but be careful not to burn. Drizzle a little olive oil on top. Using a spatula and tongs, flip the dough.

Working quickly, spoon on the pesto as evenly as possible. Add the burrata and provolone slices, then the grilled veggies. Close lid and cook about 5-6 minutes. When cheese is melted and dough is done, remove to a cutting board.

Sprinkle with a little sea salt. Toss on some arugula and drizzle with a little olive oil. Cut into wedges and serve immediately.