by: Kate McMillan
Cook Time
10 minutes
Prep Time
10 minutes
Yield
4-6 servings
Total Time
10 minutes
Prep Time
10 minutes
Yield
4-6 servings
summary
Once you try pizza dough on the grill, you’ll never go back! Not only is it easy to master, but it gives the dough a fantastic charred flavor. Plus, it’s a great way to make dinner without turning the oven on during those hot summer months. The trick is to oil the flatbread and then not move it until a crust forms, which only takes a few minutes. From there, the topping ideas are endless!
ingredients
- 1 zucchini, trimmed and cut lengthwise into ¼-inch thick slices
- 2 small ears of corn, shucked and silks removed
- Extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 lb. store-bought pizza dough, at room temperature
- 8 ounces mozzarella, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
directions
- Heat a grill to high.
- Place the zucchini and corn on a baking sheet. Brush the vegetables with 1 tablespoon of olive oil and season with salt and pepper. Place vegetables on the grill and cook until charred on all sides, about 2 minutes per side for zucchini and 8 minutes total for corn. Once cool enough to handle, remove kernels from cobs.
- On a floured work surface, roll the dough out to a 13-inch circle. Brush one side of the dough with olive oil, then place the oiled side on the grill. Brush the side of the dough that is facing up with olive oil. Try not to move the dough, and grill until charred and a crust has formed, about 3 minutes. Using a large spatula, flip the dough over and carefully top it with the sliced mozzarella. Grill until the bottom is charred and the mozzarella is slightly melty, about 3 minutes. Use a large spatula to transfer it to a serving board.
- Top the flatbread with zucchini, corn, oregano and basil. Drizzle the with olive oil and serve at once.
notes
The pizza dough must be at room temperature when you roll it out. If the dough is too cold, you will not be able to get a thin crust because the glutens aren’t relaxed, and it will keep shrinking back.
You can use any grilled or fresh vegetables or fruits on this flatbread: grilled onions, yellow squash, eggplant, peaches, and nectarines.
Try it with Monterey Jack, burrata, ricotta or blue cheese.
Sun-dried tomatoes, olives, and pesto are other great toppings.
