Tomato Sauce
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
3 plum tomatoes (¾ lb.)
2 Tbs. fresh oregano
1 Tbs. red wine vinegar
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
½ tsp. salt
½ tsp. red pepper flakes
Pizza
1 ½ cups large broccoli florets
1 small red bell pepper, sliced into 3 wedges
1 small yellow or orange bell pepper, sliced into 3 wedges
½ red onion, sliced into thick rings
¼ cup canola or grapeseed oil for tossing with vegetables
1 Par-Baked Pizza Crust
1 Tbs. capers, drained (optional)
¼ tsp. ground black pepper

1. Brush grill grate well with canola oil, and preheat grill to medium.

2. To make Tomato Sauce: Brush tomatoes with 1 Tbs. canola oil. Grill 5 minutes, or until tender and slightly charred. Purée tomatoes, oregano, vinegar, olive oil, garlic, salt, and red pepper flakes in blender or food processor. Transfer to bowl.

3. To make Pizza: Toss broccoli, bell peppers, and onion with canola oil in bowl. Place in grill basket or thread onto wooden skewers, and grill 5 to 7 minutes, or until tender. Cool until easy to handle, then thinly slice bell peppers.

4. Spread Tomato Sauce on Par-Baked Pizza Crust. Top with vegetables, capers (if using), and black pepper. Place Pizza on grill, close lid, and cook 5 minutes, or until sauce is warmed and bottom of crust is crispy.