Grilled Summer Squash Pizza: A Fresh, Flavorful, and Easy Recipe for Grilling Season
Is it truly possible to fall in love with a dish? If you’ve ever savored a meal that captures your heart, you know the answer is a resounding yes. And this grilled summer squash pizza? It completely swept me off my feet. It might sound dramatic, but the combination of tender grilled vegetables, a perfectly crispy pizza crust, melted cheese, and a hint of zesty lemon pepper creates an unforgettable culinary experience that’s both simple and profoundly satisfying. It’s the kind of meal you dream about, the kind you wish you could enjoy every single day.
This pizza isn’t just food; it’s a celebration of fresh, seasonal ingredients, grilled to perfection, and brought together in a way that truly surprises and delights. The smoky char from the grill elevates the natural sweetness of the squash, creating a depth of flavor that a conventional oven simply can’t achieve. It’s light, vibrant, and utterly delicious – making it an ideal choice for a weeknight dinner or a casual gathering with friends and family.
Embracing the Flavors of Spring and Summer
There’s something magical about the transition into spring and summer, isn’t there? It marks the beginning of my absolute favorite eating season. The farmers’ markets burst with an abundance of fresh, colorful produce, and the flavors are simply unparalleled. From crisp greens to juicy berries and, of course, the star of this recipe – glorious summer squash – this time of year encourages a lighter, more vibrant approach to cooking. Lately, I’ve found myself intensely craving all things vegetable-related, and this grilled pizza fits the bill perfectly.
Let’s dive deeper into this “Springalicious” pizza. Here in Florida, we’re on the verge of being utterly swimming in summer squash. It’s that wonderful time when zucchini, yellow squash, and patty pan varieties become plentiful and incredibly affordable at both grocery stores and local farmer’s markets. This seasonal availability not only makes them a sustainable choice but also ensures peak freshness and flavor, which is exactly what you want when grilling. Their delicate texture and mild taste make them incredibly versatile, absorbing the smoky notes from the grill beautifully.
If you’re as passionate about pizza as I am, you’ll love exploring more innovative ideas. Check out my Pinterest board for a collection of diverse pizza recipes, from classic combinations to unique flatbread creations:
Follow Aggie’s Kitchen’s board Pizza & Flatbread on Pinterest.
(Oh, how I adore that perfect char!)
Discovering “The Gardener & The Grill” Cookbook
This particular grilled summer squash pizza recipe hails from a remarkable cookbook I recently had the pleasure of reviewing: The Gardener & The Grill by Karen Adler and Judith Fertig. From the moment I first flipped through its pages, I knew I wanted to eat my way through every single recipe. This book is an absolute treasure trove, brimming with innovative recipes that brilliantly showcase all kinds of fresh herbs and vegetables, offering ingenious ways to grill them up and transform them into truly amazing, memorable meals.
What sets this cookbook apart is its deep appreciation for seasonal produce and the art of grilling. Adler and Fertig, both renowned grilling experts, guide readers through a culinary journey that celebrates the bounty of the garden, proving that the grill isn’t just for meats. They demonstrate how simple grilling techniques can unlock incredible flavors from even the most humble vegetables. As you can imagine, I already have several pages dog-eared and bookmarked, eager to try more of their creative combinations.
A quick peek at some of the recipes that have already caught my eye will give you a taste of the book’s diversity: Fresh Basil Vinaigrette, aromatic Garlic Chive Pesto, refreshing Grilled Gazpacho, innovative Grilled Pepper Boat “Sandwiches” filled with Herbed Cream Cheese, elegant French Garden Radishes with Grilled Onion Butter, and a surprising yet delightful dessert of Grilled Cantaloupe Rings with Vanilla Bean Ice Cream. And honestly, I could go on and on—the creativity seems endless!
Beyond its fantastic collection of recipes, “The Gardener & The Grill” is also packed with invaluable information. It offers practical gardening tips for those who grow their own produce, as well as page after page of “how-to’s” that cover everything from grilling your greens (I’m particularly excited to add High-Heat Grilled Romaine Salad to my “must-try” list right now!) to mastering the art of grilling flatbreads and pizzas. And for those who enjoy a bit of everything, rest assured, there’s even a comprehensive chapter dedicated to perfectly grilled meat, poultry, and fish.
This book is more than just a cookbook; it’s an inspiring guide for anyone who loves to grill, enjoys gardening, or simply appreciates fresh, flavorful food straight from the garden. It’s thoughtfully written, beautifully photographed, and genuinely fun to explore. If you’re looking to expand your grilling repertoire beyond the usual burgers and hot dogs and incorporate more fresh produce into your outdoor cooking, then this book will be a cherished addition to your kitchen library.
Crafting Your Grilled Summer Squash Pizza
For this recipe, I took a delightful shortcut and used readily available whole wheat naan bread, which I picked up from the grocery store. It provides a fantastic base that crisps up beautifully on the grill. However, feel free to use your favorite homemade flatbread recipe or store-bought pizza dough – the key is a sturdy base that can handle the grill’s heat. The beauty of this recipe lies in its adaptability, allowing you to customize the crust to your preference.
Grilling pizza might seem intimidating at first, but it’s incredibly rewarding. The high heat of the grill creates a wonderfully crisp crust with a slight smoky flavor that’s hard to replicate in a conventional oven. The secret to success lies in proper preparation and paying attention to your heat zones. Don’t be afraid to experiment with different types of squash; zucchini, yellow squash, and even patty pan squash all work wonderfully, offering slightly different textures and visual appeal. The mildness of the squash allows the lemon pepper and fresh basil to truly shine, creating a symphony of flavors in every bite.
Grilled Summer Squash Pizza
Author: Aggie Goodman
Category: Pizza
Method: Grill
Cuisine: Vegetarian
This vibrant grilled summer squash pizza is a delightful celebration of seasonal produce, combining smoky grilled vegetables with a crispy crust, savory cheese, and fresh basil. Perfect for a light dinner or entertaining, it’s a simple recipe that truly highlights the fresh flavors of warmer months.
Ingredients
- 1 lb pizza or flat bread dough (I used Na’an bread for convenience)
- All-purpose flour, for sprinkling
- 4 baby summer squash, such as zucchini, yellow summer squash, or patty pan
- Olive oil, for brushing
- Salt to taste
- 1 teaspoon lemon pepper seasoning
- 1/2 cup grated Romano or Asiago cheese (or a blend)
- 1/2 cup finely chopped fresh basil
Instructions
- If using raw dough, divide it into four equal parts and press or roll each piece into an 8-inch circle. Lightly sprinkle flour on two large baking sheets and place two rounds of dough on each sheet, setting aside for a moment.
- Prepare your grill for indirect cooking by establishing a hot fire on one side. Oil a perforated grill rack (this prevents sticking and helps achieve even cooking) and place it over the direct heat side to preheat.
- Slice your summer squash into 1/4″ to 1/2″ planks. In a bowl, gently toss the squash slices with a drizzle of olive oil to coat evenly. Transfer the oiled squash to the preheated perforated grill rack and grill, turning often, until they are slightly charred, tender, and softened, which usually takes about 15 to 20 minutes depending on your grill’s heat. Once grilled, quickly chop the squash into approximately 1-inch pieces and sprinkle generously with salt and lemon pepper seasoning.
- To grill the pizza dough directly on the grill grates, brush one side of each pizza dough round with olive oil. Carefully place the dough, oil side down, onto the direct heat side of the grill. Grill for 1 to 2 minutes, or until you begin to see bubbles forming on the dough’s surface and slight grill marks on the bottom. Brush the top side of each dough with olive oil and, using tongs, flip each pizza onto a baking sheet. Immediately brush the flipped side with a little more olive oil, then quickly spoon approximately 1/4 of the grilled squash topping over each pizza and sprinkle with the grated Romano or Asiago cheese.
- Using a grill spatula, carefully transfer each topped pizza to the indirect heat side of the grill. Cover the grill and cook for 4 to 5 minutes, or until the cheese is beautifully melted and bubbly, and the crust is cooked through and lightly crisped. Remove from the grill, top generously with fresh basil, and serve hot.
Notes
Note for Pre-Cooked Flatbread: If you’re using an already cooked flatbread like naan or pita, you can skip the initial oiling of the dough and place it directly on the grill grate over indirect heat to warm up the side that will receive the squash topping. Once warm, flip it over, apply the squash topping and cheese to the other side, cover the grill, and cook for 4 to 5 minutes or until the cheese is melted and bubbly. This shortcut makes for an even quicker weeknight meal!
More Grilling Tips for the Perfect Pizza
Achieving the perfect grilled pizza crust requires a bit of practice, but the results are well worth it. Beyond the instructions, here are a few extra tips:
- Dough Thickness: A medium-thin crust works best on the grill. Too thick, and it might not cook through; too thin, and it can become brittle. Aim for about 1/4 inch thick.
- Preheat is Key: Ensure your grill is properly preheated before you begin. A hot grill prevents sticking and helps achieve that desirable crispy crust and beautiful char.
- Indirect vs. Direct Heat: Understanding your grill’s hot and cool zones is crucial. Direct heat is for initial crust crisping and char, while indirect heat allows the toppings to cook and cheese to melt without burning the crust.
- Keep Toppings Simple: For grilled pizzas, less is often more. Overloading the pizza can make it soggy or difficult to transfer. Stick to lighter, fresh toppings that cook quickly.
- Have Everything Ready: Grilling pizza is fast-paced. Have all your ingredients prepped and near the grill so you can assemble and cook quickly.
- Don’t Forget the Olive Oil: Brushing the dough with olive oil prevents sticking, helps with browning, and adds a lovely flavor.
Flavor Variations and Serving Suggestions
While this recipe is fantastic as written, don’t hesitate to get creative with your grilled summer squash pizza!
- Cheese Choices: Experiment with different cheeses like fresh mozzarella, goat cheese, or feta for varying flavor profiles. A sprinkle of Parmesan at the end adds a salty kick.
- Add More Veggies: Thinly sliced red onion, bell peppers, cherry tomatoes (halved), or even grilled corn kernels would be wonderful additions.
- Herb Power: Beyond basil, try fresh oregano, thyme, or a sprinkle of Italian seasoning. A touch of fresh mint could also add an unexpected brightness.
- Spicy Kick: A pinch of red pepper flakes with the lemon pepper seasoning will give it a pleasant heat.
- Protein Boost: For a non-vegetarian option, add cooked crumbled sausage, grilled chicken, or even some crispy prosciutto after the pizza comes off the grill.
Serve this grilled summer squash pizza with a simple green salad dressed with a light vinaigrette, or alongside a refreshing glass of iced tea or white wine. It makes for a perfect summer meal that’s light, satisfying, and bursting with flavor.
A Look Back at the Giveaway (Now Closed)
For those who were interested in winning their own copy of the fantastic cookbook, The Gardener & The Grill, we previously hosted a giveaway on the blog. The giveaway commenced on Friday, April 27th, and concluded on Wednesday, May 2nd, at 12 noon EST. We were thrilled by the enthusiastic participation from our readers, who shared their favorite foods to grill and engaged with Aggie’s Kitchen across social media.
The good news is that the giveaway is now officially closed, and we’re delighted to announce that one lucky winner, Karen, received her very own copy of this inspiring cookbook! Thank you to everyone who entered and made it a memorable event. While the giveaway is over, the fantastic recipes and grilling wisdom within “The Gardener & The Grill” remain as relevant and exciting as ever.
(and of course…I’m required to tell you…)
Disclaimer: I received my own copy of “The Gardener & The Grill” for review purposes in conjunction with this giveaway. However, as always, all opinions expressed on this blog are entirely my own and reflect my genuine experience with the book. Additionally, please note that there are affiliate links present within this post, which means I may earn a small commission if you make a purchase through them, at no extra cost to you.