Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      dry yeast
     3/4  cup           plus 2 tablespoons warm water -- 105F to 115F
   2      tablespoons   olive oil
   2 1/2  cups          bread flour (or more)
   1      teaspoon      salt
                        olive oil
   1      cup           prepared pizza sauce
     3/4  cup           pitted black olives -- halved
     1/4  cup           pitted green olives -- halved
  12      ounces        mozzarella cheese -- shredded)
     1/2  cup           parmesan cheese -- grated
     1/3  pound         mushrooms -- sliced
     1/2                green bell pepper -- cut julienne
     1/2                red bell pepper -- cut julienne
   1      tablespoon    olive oil
                        fresh herbs such as oregano -- minced
                        -- basil and rosemary
     1/2  cup           mesquite chips soaked in water 30 minutes
                        -- and drained

Preparation:

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour and salt in processor using on/off turns. With machine running, pour yeast mixture through feed tube and process until combined, about 10 seconds. Knead dough on lightly floured surface until smooth and elastic, adding more flour to dough if sticky, about 5 minutes. Brush large bowl with olive oil. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. (Can be prepared 1 day ahead. Punch dough down; cover and refrigerate. Bring to room temperature before continuing with recipe.) Prepare covered barbecue grill (medium-high heat). Brush 14-inch pizza pan with 1-inch-high sides with olive oil. Punch dough down and knead 2 minutes. Roll dough out on lightly floured surface to 16-inch round. Transfer to prepared pan. Spread sauce over dough; sprinkle with black and green olives. Top with both cheeses, then mushrooms and bell peppers. Drizzle with 1 tablespoon oil. Sprinkle with minced herbs if desired. Add mesquite chips to fire. Open bottom barbecue vent. Place pizza on rack on lowest rung. Cover, leaving top vent half open. Bake until crust is golden brown, checking occasionally, about 15 minutes. Serve immediately. Makes one 14-inch pizza.