We are finally settled into our new home and we couldn’t be happier! It feels so good to be in our own space again after renting for a year. Now that it’s summertime, we are taking full advantage of the pool, the beach, the boat, and, of course, the grill.
We find ourselves grilling dinner a few times a week. It’s just too easy to fire it up while the kids are in the pool and let them swim until dinner time.
I recently made a grilled summer veggie pizza based on a recipe from the cookbook of one of my favorite bloggers. The Pretty Dish is by Jessica of How Sweet Eats and it’s chock full of drool-worthy recipes and beauty DIYs that are so cool! I’m part of a book club dedicated to the cookbook on Facebook and we are cooking our way through the book.
Back to the pizza! Jessica’s original recipe calls for a homemade dough and roasted kale…on a pizza…holy yum! I flat out forgot kale when I was at the grocery store, but decided sauteed zucchini would make for a perfectly delicious and summery substitute.
The creamy ricotta mixture paired with the bright summer veggies (corn, tomato, and basil, oh my!!) was so delicious! To make this pizza even more summery, we threw it on the grill for a few minutes and it had a perfect charred crust.
I will be making this again for sure! It would be great with a swirl of pesto in the ricotta, as well. I love a veggie pizza, but if you can’t live without meat (ahem, my husband) throw some grilled chicken on!
Grilled Summer Veggie Pizza
(Based on Summer Garden Pizza from The Pretty Dish)
1 large pre-made pizza crust (or homemade if that’s your thing)
2 medium zucchini, washed and sliced into half circles
2 tbsp. olive oil, divided
1/4 cup grated Parmesan cheese
2/3 cup ricotta cheese
1 tsp. garlic salt
8 oz grated mozzarella cheese
1 cup grape tomatoes, halved
2 ears fresh corn, cut off the cobb
1. Preheat grill to 450 degrees. Place pizza stone or pan on grill while it preheats (we have one similar to this for the grill).
2. While grill preheats, heat up a large skillet over medium high heat. Add 1 tbsp olive oil, then zucchini slices. Cook until they begin to soften (you still want a little bite), about 6-8 minutes. Season with salt and pepper. This can easily be done ahead of time, too.
3. Brush pizza crust with remaining tbsp. of olive oil. In a small bowl, stir the Parmesan and garlic salt into ricotta, then spread mixture over crust and sprinkle on half the mozzarella. Add tomatoes, zucchini, and corn. Add remaining mozzarella.
4. Grill pizza over indirect heat for about 10 minutes, or until cheese is melted.
5. Allow pizza to cool just a few minutes, then sprinkle with sliced basil, cut, and serve!