Toss together the eggplant, zucchini, mushrooms, bell pepper, onion, tomatoes and olive oil and season with herbs deprovence, salt and peeper. place in all- clad outdoor grill basket or roaster grill for about 8 minutes over high heat, stirring periodically. Move faster cooking vegetables to cooler parts of the grill. Adjust seasoning with salt and peeper to taste. transfer back to the prep bowl now roll out the pizza dough and place on all-clad outdoor nonstick grill grid. Bake in the closed grill until the dough is bubbling and golden brown on the bottom side. Now, flip the dough over spread pesto sauce on top of the dough, top with cheese, grilled vegetables and arthichoke hearts.Cover and grill for another two minutes, until the dough is golden on the bottom and the cheese is melted now your grilled pizza is ready enjoy it.