Grilled Pizzas With Ricotta, Summer Squash, and Scallions

Grilled Pizzas With Ricotta, Summer Squash, and Scallions
Jonny Valiant
This isn't your typical veggie pizza: The dough puffs up and takes on a delicious smoky char from the grill.

Get the recipe for Grilled Pizzas With Ricotta, Summer Squash, and Scallions.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
summer squash or zucchini (about 1 pound), thinly sliced lengthwise
2
bunches scallions
6
tablespoons
olive oil, plus more for serving
kosher salt and black pepper
1
pound
pizza dough, at room temperature
1
15-ounce container ricotta
2
bunches arugula, thick stems removed (6 cups)
4
radishes, halved and thinly sliced
2
tablespoons
red wine vinegar

Directions

  1. Heat grill to medium. In a shallow baking dish or large bowl, toss the squash and scallions with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill the vegetables until cooked through, 4 to 6 minutes per side for the squash and 1 to 2 minutes per side for the scallions. Cut up the scallions; return the vegetables to the dish.
  2. Stretch the dough into four 8-inch rounds. Dividing evenly, brush the dough (on both sides) with 2 tablespoons of the oil. Grill the dough until puffed and cooked through, 2 to 3 minutes per side. Dividing evenly, dollop the ricotta on the pizzas and top with the grilled vegetables.
  3. In a medium bowl, toss the arugula and radishes with the vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle the pizzas with additional oil and serve with the salad.

 

Charlyne Mattox
June 2012

Nutritional Information

  • Per Serving
  • Calories 698
  • Fat 39 g
  • Sat Fat 12 g
  • Cholesterol 54 mg
  • Sodium 1,004 mg
  • Protein 26 g
  • Carbohydrate 63 g
  • Sugar 7 g
  • Fiber 6 g
  • Iron 6 mg
  • Calcium 406 mg
What does this mean? See Nutrition 101.