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Grilled Pizzas With Ricotta, Summer Squash, and Scallions

Grilled Pizzas With Ricotta, Summer Squash, and Scallions
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Serves 4| Hands-On Time: | Total Time:


  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.
By June, 2012

Nutritional Information

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

Quick Tip

Elevate Tongs
The pizza dough cooks quickly, so have all your toppings ready to go before you put the rounds on the grill. To flip the dough more easily, skip the spatula and use tongs.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.