Grilled Pizza with Zucchini & Tomatoes

Entree

Prepare grill for direct-heat cooking over medium heat.
In a bowl, whisk together oil and vinegar; season with salt and black pepper.
Arrange the zucchini and onion slices on a rimmed baking sheet. Brush lightly with oil/vinegar mixture. Place slices on grill, cover and cook until tender, about 5 minutes per side. Remove from grill. Cut zucchini into 1 inch pieces and separate onion slices into rings; set aside.
Divide pizza dough in half. On a lightly floured surface, roll out each half to a 9-inch round. Transfer to a floured baking sheet. Brush the top of each round with olive oil and sprinkle with black pepper. Place the crusts, oiled side down, on the grill, cover and grill until bottoms are firm and browned, about 3 minutes. Turn crusts over, cover and grill until the bottoms are just set, about 2 minutes. Transfer the crusts to the baking sheet, grill-marked side up.
Place mozzarella cheese slices over each dough round, then top with the zucchini, onion, tomatoes and Canadian bacon. Sprinkle ½ of the Parmesan cheese and ½ of pepper flakes over each. Whisk the remaining vinegar-oil mixture and drizzle evenly over each pizza.
Carefully transfer pizzas to the grill. Cover and grill until cheeses melt, about 5 minutes. Transfer pizzas to cutting board, sprinkle with basil and cut each into 4 wedges.