Indian-Curry Veggie and Chevre Grilled Pizza

Prepare Homemade Pizza Crust.

In a small bowl, combine the 2 tablespoons water, lemon juice, Garam Masala and salt; set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes and onion. Cook and stir 8 minutes or until potatoes are lightly browned and just tender. Add zucchini, jalapeño peppers, garlic and ginger. Cook and stir for 2 minutes. Add lemon juice mixture. Cook and stir for 2 minutes more. Remove from heat; cover and keep warm.

Remove pizza dough circles from freezer. Discard waxed paper and brush tops with some olive oil.

For a charcoal grill, carefully slide 2 of the pizza dough circles, oiled side down, onto the lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs, transferring them from rack to the back of a baking sheet. Working quickly and carefully, brush oil over grilled top of crust.

For each pizza, spoon on 1/4 of the potato mixture. Top with 1/4 of the goat cheese. Transfer the pizzas from the baking sheet to the rack. Grill for 1 to 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)

Repeat grilling with remaining 2 dough parts and toppings. Transfer pizzas to a cutting board. Top with cilantro and mint. Serve immediately. Makes four 10- to 12-inch pizzas (6 to 8 servings).