Recipe: Summer Grilled Pizza


anela holding a slice of grilled pizza topped with tomatoes, squash, goat cheese, and pesto while other slices remain on plate on countertop

This recipe is great for those super hot summer days when you don’t want to turn on the oven or stand over a hot grill outside! With just a grill pan on your stove, this comes together super simple and uses some great summer produce.


And note that for this recipe, depending on the size of your produce, you may have leftover tomatoes and zucchini after making this. Don’t fret! They make great toppings for a salad or you can easily double the rest of the ingredients to make two pizzas.


General recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions.


This post is part of a paid partnership with Banza. We frequently use and enjoy their products at home.

Summer Grilled Pizza

Makes 2 servings

You need one grill pa and a cutting board for this recipe


Ingredients:

1 Banza pizza crust

Neutral cooking oil

3-4 tablespoons pesto

1 small summer squash

1 small heirloom tomato

2-3 tablespoons crumbled goat cheese

Black pepper


Instructions:

  1. Prepare Ingredients: Lightly oil your grill pan and preheat over medium-high heat. Take Banza pizza out of the package and leave it on the counter to come to room temperature for 10-15 minutes. Thinly slice the heirloom tomato. Slice the summer squash into rounds about ⅛ of an inch thick.

  2. Grill Pizza: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Reduce the grill pan heat to medium and add crust to the pan. Grill for 5 minutes per side until the crust is evenly charred and warmed through.

  3. Prepare Squash: While the crust cooks, if you have extra space in the grill pan throw your summer squash on there to grill. If you don’t have space in the grill pan you can also quickly sauté them in a pan over medium with a touch of oil until softened.

  4. Assemble Pizza: Once the squash is softened and the crust grilled, assemble the pizza. Spread the pesto on the crush and layer on sliced tomatoes and squash for toppings. Finish with black pepper and the crumbled goat cheese.

ENJOY!

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