Grilled Pizzas With Ricotta, Summer Squash, and Scallions

Photo by Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 698 calories
    • 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


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


  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.