Grilled Summer Squash and Goat Cheese Pizza Recipe

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillThis is a wonder of a pizza and perfect for using up summer squash at its peak growing season. The squash is sliced thinly so it is easier to layer on the pizza. Don’t turn the squash slices: You’ll get great grill marks on one side. Arrange them on the pizzas, grill marks–up.

  • Yield: 2 (12-inch) pizzas


For the Lemony Goat Cheese-Olive Spread
  • 8 ounces soft goat cheese, at room temperature
  • ½ cup pitted and finely chopped Kalamata olives
  • 2 tablespoons finely chopped onion
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil (optional)
  • 2 small zucchini, ends trimmed, cut lengthwise into 1⁄8-inch-thick slices
  • 2 small yellow summer squash, ends trimmed, cut lengthwise into 1⁄8-inchthick slices
  • Extra-virgin olive oil for drizzling
  • 1 recipe Brick Oven–Style Dough, Slow-Rise Pizza Dough, or Herbed Gluten-Free Pizza Dough
  • All-purpose flour for rolling and dusting
  • ¼ cup cornmeal for sprinkling
How to Make It
  1. Prepare a medium-hot fire in your grill with a pizza stone on the grill grates over direct heat.
  2. For the lemony goat cheese–olive spread, in a medium bowl, combine the goat cheese, olives, onion, lemon zest, and lemon juice. Stir to blend. If the mixture is thick, add 1 to 2 tablespoons of olive oil to thin it.
  3. Place the squash in a large bowl and drizzle with oil. Toss the squash to lightly coat in oil, and grill on one side only for 2 or 3 minutes, until it has good grill marks. Set aside.
  4. Divide the dough into 2 portions. On a floured surface, pat or roll each portion into a 12-inch-diameter circle.
  5. Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel.
  6. Hold the pizza peel level with the grill rack so that the dough round will slide onto the center of the hot pizza stone. With a quick forward jerk of your arm, slide the dough round from the peel to the stone. Close the lid and grill-bake for 2 to 4 minutes, or until the crust is browned on the bottom and firm. Turn the pizza crust with tongs and spread quickly with half of the goat cheese mixture. Arrange the squash strips like wagon wheel-spokes, alternating the colors. Cover and grill for 2 to 3 minutes. Repeat the process with the other pizza.

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