Grilled Zucchini Pizza
Smoky grilled pizza topped with charred zucchini ribbons, fresh mozzarella, Parmigiano and torn basil. The crust gets its bubbles and grill marks right on the grates — no oven required.
Servings: 2 pizzas
Ingredients
- 2 lbs pizza dough homemade or 2 store-bought balls
Grilled zucchini
- 3 medium zucchini sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- salt and pepper
To assemble
- 4 tbsp olive oil plus more for the grill grates
- 1 ball fresh mozzarella or burrata sliced into 1/4-inch slices
- 1 cup grated Parmigiano Reggiano
- basil leaves a handful, torn
- coarse salt preferably Maldon
Instructions
- If using homemade dough, divide it into two equal pieces, shape into balls, and let rest half an hour. For homemade or store-bought dough, roll into two ovals as thin as you can, in a size that will fit on your grill.
- Preheat the grill to medium-high. Toss the zucchini with 2 tbsp olive oil and season with salt and pepper. Grill about 6 minutes, turning once, until tender but still firm with good grill marks. Set aside near the grill.
- Set the olive oil and cheeses within reach of the grill. Place the first pizza crust on the grill and close the lid. Cook about 5 minutes, until bubbles appear on the surface and the underside has a few grill marks. Flip, using tongs and a cookie sheet or cutting board to help if needed.
- Brush the grill-marked side (now facing up) with 2 tbsp olive oil, then top with half the mozzarella, Parmesan and zucchini. Close the lid and cook another 5–7 minutes, until the cheese is nicely melted (it won't get golden like in an oven).
- Use tongs to slide the pizza back onto the cookie sheet or cutting board, then sprinkle with basil and coarse salt. Repeat with the second pizza.
Notes
Roll it thin: Grilled crusts cook fast — roll as thin as you can so the base crisps before the toppings overcook.
Mise en place at the grill: Have the oil, cheeses and zucchini within arm's reach; grilled pizza moves quickly once the dough hits the grates.
Grill the dough first: Cook one side, flip, then top the grill-marked side — that keeps the crust from going soggy.
Cheese won't brown: On a grill the cheese melts but won't get golden the way it does in an oven. That's normal.
Nutrition
Calories: 900kcal | Carbohydrates: 95g | Protein: 35g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 50mg | Sodium: 1400mg | Potassium: 400mg | Fiber: 5g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 15mg | Calcium: 500mg | Iron: 4mg