A fresh, healthy twist on a classic dish
Summertime menus should be light, fresh and make liberal use of the abundance of fresh ingredients that have sprung into season. A mixture of heart-healthy olive oil, in-season summer squash, and fresh basil make this a guilt-free pizza that you can feel good about eating.
Ingredients for Char-Grilled Baby Summer Squash Pizza
1 pound flat bread dough
All purpose flour, for sprinkling
4 baby summer squash (zucchini, yellow summer squash)
Olive oil, for brushing
Salt, to taste
1/2 cup grated asiago cheese
1/2 cup finely chopped fresh basil
Divide dough into four equal parts and press each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two rounds of dough on each sheet. Prepare a hot fire on one side of your grill for indirect cooking. Oil a perforated grill rack and place over direct heat.
Slice squash into 1/4-inch or 1/2-inch planks. In a bowl, toss the squash with olive oil. Transfer the squash to grill rack. Grill until slightly charred and softened, approximately 15-20 minutes. Quickly chop the squash into 1-inch pieces and sprinkle with salt and lemon pepper seasoning.
Grill directly on the grill grate, brush one side of each pizza with olive oil and place, oil side down, on the direct heat side. Grill for 1 to 2 minutes, or until you see the dough start to bubble. Brush the top with olive oil and flip each pizza, using tongs onto a baking sheet. Quickly brush with more olive oil, and then spoon on a 1/4 of the grilled squash and sprinkle with cheese. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese is slightly melted. Top with fresh basil and serve hot. —Kathryn Greene