Preparation:

Prepare the Dough:

• In a bowl, mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.
• In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Knead for 6–8 minutes until smooth.
• Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
• (If using store-bought dough, allow it to rest at room temperature for 30 minutes.)

Grill the Vegetables:

• Preheat a grill pan or outdoor grill to medium-high heat.
• Brush zucchini, eggplant, and bell pepper with olive oil. Grill 2–3 minutes per side until charred and tender.
• Season lightly with salt and pepper. Set aside.

Assembly:

Shape the Dough:

• Preheat the oven to 250°C (475°F).
• Roll or stretch dough into a 12-inch circle. Transfer to a floured pizza peel or parchment paper.

Build the Pizza:

• Brush dough with olive oil and scatter minced garlic.
• Sprinkle mozzarella evenly, then layer grilled vegetables.

Bake:

• Place pizza on the hot stone or baking sheet. Bake 10–12 minutes until crust is golden and cheese has melted.

Finish:

• Remove from the oven. Tear burrata into pieces and place on top while pizza is still hot.
• Garnish with fresh basil and drizzle with balsamic glaze if desired.