Pizza is always a favorite dinner, right? Why not serve up a healthy version of a classic favorite.
What I love most about summer is grilling just about everything. It makes for a quick prep and cleanup (and let’s be honest, who doesn’t want less dishes). Plus it just gives whatever your cooking that delicious grilled flavor.
Grilling pizza has become our go to cooking method. Roll out some dough, toss it on the grill, load it up with toppings and you are basically done. My biggest fear with grilling pizza was having it fall through the grates, but it cooks up so quickly that it isn’t an issue. We have a much harder time transferring our pizza to the cooking stone in the oven. That is usually a two to three person process of shimmying it on to the stone while attempting not to burn ourselves.
Zucchini, squash, and tomatoes make a surprisingly delicious pizza combination. All these vegetables are plentiful in the summer from your backyard garden or farmer’s market. If you don’t have room for raised garden beds or a little plot for your garden, containers are a great alternative. Even growing a few herbs can make a world of difference in your cooking. Fresh herbs are great to add to dishes in the last few minutes of cooking. You can usually find me running outside, scissors in hand to snip a little parsley or rosemary to add to a dish.
Each summer I teach a cooking camp and my kids were always amazed when we would use herbs straight out of my garden. Last year we found a little worm on the parsley we were about to use – back to the sink to wash that little bugger off.
- 1 teaspoon + 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- salt and pepper
- 1 medium zucchini, sliced ¼ in thick
- 1 medium yellow squash, sliced ¼ in thick
- 1 pizza dough
- 3 plum tomatoes, sliced
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- 2 tablespoons fresh herbs such as rosemary, basil, or oregano, chopped
- Heat grill to medium.
- In a large bowl toss together 1 teaspoon olive oil, balsamic, a sprinkle of salt and pepper, zucchini and squash. Mix well. Arrange on grill and cook 2 minutes per side. Return to bowl after cooking and set aside.
- Roll out pizza dough to desired thickness. Carefully transfer to grill and cook 2-3 minutes per side, until just browned. Remove from grill. Drizzle crust with 1 tablespoon olive oil, arrange squash and zucchini on top, then tomatoes over squash, sprinkle with mozzarella and parmesan cheese. Grill 4-5 minutes until heated and crust is crisp. Remove from grill and sprinkle with fresh herbs.