Prepare dough and set to rise. Prep toppings and have them ready to go.
Preheat grill to about 400, clean well with a brush, and oil lightly with a long handled brush.
Divide pizza into 6 portions and roll then into rounds. Dust them well with flour, and layer them on a baking sheet.
Place the a round of dough, floured side down, above the oiled grill and cook until the top of dough bubbles and bottom is grill-marked, about 1-2 minutes. With a long-handled spatula, flatten the bubbles. Brush the top with olive oil and flip the pizza crust over, then transfer it to the top rack on the grill.
Quickly spread tomato sauce onto grilled dough, top with cheese, herbs, roasted bell peppers, and zucchini. Close lid and let dough brown and cheese melt until bubbling and slightly browned, about 5 minutes. Remove pizza and repeat remaining rounds of dough. Serve at once.