Grilled Vegetable and Fontina Pizza

INGREDIENTS

• 2 portobello mushroom caps
• 1 tablespoon chopped garlic
• 1 large red bell pepper, cut into 1/2-inch strips
• 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
• 1 red onion, cut into 1/2-inch wedges (root end intact)
• 5 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 ounces refrigerated fresh pizza dough
• 4 ounces shredded fontina cheese (1 cup)
• 1/4 cup thinly sliced fresh basil leaves
• 1/2 teaspoon crushed red pepper