Thinly sliced zucchini and yellow squash
Thinly sliced cherry tomatoes
½ batch homemade pizza dough, at room temperature*
Thinly sliced red onion
Fresh basil, minced
Freshly grated Parmesan cheese
Crumbled feta cheese
Freshly ground black pepper
- step 1: Show Images
Heat a grill to medium-high heat. Place the slices zucchini, yellow squash and tomatoes in a colander set over the sink or a large bowl. Toss with ¾ teaspoon kosher salt. Let sit 20-30 minutes to drain excess liquid.
- step 2: Show Images
Meanwhile, transfer the pizza dough to a lightly floured work surface. Divide the dough into four equal portions. Let rest 10 minutes. Meanwhile, shape each piece of dough into a flattened round, about 6-7 inches in diameter. When the coals are heated, generously oil the grates (I use a wad of paper towels dipped in olive oil, and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 3-4 minutes. Carefully remove the partly cooked dough rounds from the grill for topping.
- step 3: Show Images
Transfer the dough rounds to a work surface so that the cooked side is facing up (this is the side that will hold your toppings). Top evenly with sliced zucchini, yellow squash, tomatoes, and red onion. Sprinkle with minced basil, freshly grated Parmesan and crumbled feta. Season with pepper, to taste. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 4-6 minutes. Remove from the grill. Serve warm.
- step 4: Show Images
*This is a recipe where sturdy pizza dough is a must, so I don’t think the store-bought kind from a can would suffice. I do think something like Trader Joe’s would work, though I have not tried it myself.