Grilled Green & White Pizzas
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Individual grilled pizzas topped with homemade pesto, grilled summer squash, ricotta, and Fresno chile. Perfect for a summer cookout.
Ingredients
- 237 ml fresh basil leaves packed
- 29.6 ml pine nuts
- 7.39 ml fresh lemon juice
- 1 small garlic clove peeled
- 118 ml Parmesan cheese finely grated
- 44.4 ml olive oil
- 4.93 ml olive oil
- Kosher salt
- 227 g summer squash thinly sliced
- 227 g pizza dough divided into two balls
- 59.1 ml part-skim ricotta
- 1 small Fresno chile or red jalapeño seeded and finely chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 454 mg
- Iron: 3 mg
- Magnesium: 86.1 mg
- Phosphorus: 454 mg
- Potassium: 680 mg
- Zinc: 2.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml pine nuts
- 7.39 ml fresh lemon juice
- 44.4 ml olive oil
- 4.93 ml olive oil
- Kosher salt
- 59.1 ml part-skim ricotta
Prepare
- 237 ml fresh basil leaves, packed
- Peel 1 small garlic clove
- 118 ml Parmesan cheese, finely grated
- 227 g summer squash, thinly sliced
- 227 g pizza dough, divided into two balls
- 1 small Fresno chile or red jalapeño, seeded and finely chopped
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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Step 7.
Transfer the pizzas to a large platter or cutting board and sprinkle with the remaining ¼ cup Parmesan.