Grilled Vegetable Pizzas

Ingredients

• 2 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 ½ teaspoons finely chopped fresh oregano
• Kosher salt and freshly ground pepper
• ¼ cup extra-virgin olive oil, plus more for brushing
• 12 ounces shiitake- or portobello-mushroom caps, or a combination
• 2 medium zucchini, sliced lengthwise into ½-inch-thick planks
• 1 bunch lacinato kale, thick stems and center ribs removed
• 1 medium red onion, peeled and cut into ½-inch-thick rounds
• 4 store-bought flatbreads
• 12 ounces low-moisture mozzarella
• 3 ounces blue cheese, crumbled

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