Adapted from Gourmet (July 2006)
To me, pizza seems like a winter food. Or a kid’s birthday party food. Or an I-don’t-feel-like-cooking-let’s-just-pick-up-the-phone food. But pizza on the grill sounds so carefree and summery. I had never tried it until recently and I think it could become a regular habit.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
I tried this on a charcoal grill and it was pretty catastrophic… Crust burned on the bottom, raw under the zucchini (I used zucchini). I tried it much thinner on a cookie sheet with only a tiny bit of tomato sauce and cheese and was a little more successful. Next time I would try several things differently:
– like the Cook’s Illustrated grilled pizza recipe, grill the crust very lightly on one side by itself, then remove it, put the toppings on the grilled part, and put it back on less-cooked side down
– make 4 pizzas instead of 2 so they’re easier to handle
– salt the raw squash or zucchini for 15 minutes or so to drain out the moisture, or cook it first
I’m sure it’s much more successful on a gas grill, and I’m up for trying it again on charcoal just because it’s so lovely and healthy!
Oh no! I’m sorry this didn’t work out so well on a charcoal grill. That’s the tricky thing about writing recipes here using a gas grill – I really don’t know if they’ll work on a charcoal grill and if so, how they need to be modified. Thank you for your tips! I really appreciate you taking the time to help other Weekly Greens readers learn from your experience. I do hope you have better luck next time.
I made this tonight and it was SO good – no leftovers to be found! A few things I added to the recipe if I may:
– As it was raining, I made the pizza in a conventional gas oven using Trader Joe’s whole wheat pizza dough, cooked according to the directions on the package. I would love to try the grill as well, but this baked wonderfully.
– I used about half the suggested amount of olive oil so that the finished product wouldn’t be too oily.
– As the other comment suggested, I salted the squash prior to baking in order to remove excess liquid. If you go this route, skip the sea salt sprinkle at the end. Even with rinsing, the squash retained the flavor nicely and I felt as though the end result was a tad bit too salty with the post-bake addition.
– I also added one large shallot, minced and 4 basil leaves, chopped prior to baking.
The end result was amazing, thank you for such a great recipe and I shall definitely be making this one again!
These are all great tips! Since the weather has turned cool again, my grill isn’t working overtime anymore. Good to know it baked up as it should in a conventional oven. Maybe I’ll try this with one of the seasonal squash varieties now in the markets…thanks for your comment!
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