Grilled Green & White Pizzas

Let's Cook

1. Step 1.

   Heat the grill to medium-high and arrange the coals or set the gas burners so half will give direct heat and the other half will give indirect heat.

2. Step 2.

   In a food processor, combine the basil, pine nuts, lemon juice, garlic, ¼ cup Parmesan, 3 tablespoons oil, ½ tablespoon water and ¼ teaspoon salt; pulse until smooth. Transfer the pesto to a medium bowl and set aside.

3. Step 3.

   In a large bowl, toss the squash with the remaining 1 teaspoon oil and ¼ teaspoon salt until well coated. Grill the squash over direct heat until just tender, 3 to 4 minutes per side. Transfer to a bowl. Reduce the grill heat to medium.

4. Step 4.

   While the squash is grilling, on a floured surface, shape the pizza dough into two 8-inch rounds and place on a flour-dusted baking sheet. Brush the tops with olive oil.

5. Step 5.

   Transfer the pizza dough to the grill over direct heat, oiled sides down, and grill, covered, until the top begins to bubble and the bottom is crisp, about 2 minutes. Use tongs to peek underneath.

6. Step 6.

   Working quickly, brush the top of the dough with olive oil. Flip the dough to the indirect-heat side of the grill, then spread each with pesto, top with grilled zucchini and squash, and dollop with ricotta. Sprinkle with the chopped Fresno chile. Grill, covered, until the dough is cooked through and charred on the bottom, 2 to 5 minutes more.

7. Step 7.

   Transfer the pizzas to a large platter or cutting board and sprinkle with the remaining ¼ cup Parmesan.