In a large mixing bowl, dissolve yeast in warm water, and mix in sugar. Let it sit for ten minutes, or until frothy. In the meantime, chop fruit, toss with 1 teaspoon of lemon zest and the juice of the lemon. Place in the refrigerator until ready to serve.
Mix the salt, 1 tablespoon olive oil, and flours into the yeast mixture until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour.
Punch down, and knead in 1 clove minced garlic and 1 tablespoon of chopped basil.
Chop tomatoes, remaining basil, olives and red bell pepper; set aside in separate containers. Shred the cheese.
Preheat outdoor grill for high heat. Heat 1/2 cup olive oil with remaining 3 cloves minced garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 1/4 to 3/8 thick. Brush grill grate with garlic flavored olive oil.
Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons spaghetti sauce.
Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/4 cup bell peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Be careful and watch closely since all grills heating capacity are different.
Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza. Repeat with remaining ingredients (Makes 2 11-inch pizzas, cut into 4 slices each; 2 slices per serving).
Serve with fruit salad.