Grilled Pizza with Summer Squash and Fontina Recipe
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Total Time: 27 Minutes
- Yield: 8 servings
Ingredients
- 1 tbsp olive oil, for brushing grill grates
- 1 small zucchini, cut lengthwise into 1/8-inch-thick strips
- 1 small yellow squash, cut lengthwise into 1/8-inch-thick strips
- 1 16 oz package prepared pizza dough, room temperature
- ½ cup Victoria Marinara Sauce
- 1 cup shredded fontina cheese
- ½ small red onion, thinly sliced
- 1 4 oz ball burrata, torn into bite size pieces
- Fresh basil, for garnish
- Crushed red pepper flakes, for garnish
Directions
- Preheat grill or grill pan to high, and brush grates with oil.
- Grill the zucchini and squash until lightly charred, about 1-2 minutes per side.
- On a lightly floured surface, press dough into a 10-inch circle. Transfer dough round to a lightly floured pizza peel. Quickly slide the dough round onto the grill. Grill until char marks appear, about 2-3 minutes.
- Flip the dough round over. As the dough cooks, spread the Victoria Marinara Sauce over the dough, leaving a 1/2-inch border. Top evenly with the fontina, grilled vegetables and red onion. Continue to grill the pizza, covered, until the crust is golden-brown and the cheese is melted, about 5-7 minutes. Garnish with the torn burrata, basil and crushed red pepper flakes. Slice and serve.
