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Grilled Goat Cheese and Squash Pizza
This grilled pizza features fresh summer squash, creamy goat cheese, and melted mozzarella over a charred crust. Cooking the dough directly on the grill creates a perfectly crisp base without needing a specialized pizza oven. It makes an excellent outdoor dinner for warm summer evenings when you want to keep the kitchen cool. The mild sweetness of the grilled squash balances well with the tangy goat cheese and a bright kick of heat from fresh Fresno chiles.
Ingredients
- 12 oz. summer squash (2 small zucchini and/or yellow squash)
- 3 Tbsp. olive oil, divided
- ½ tsp. kosher salt, divided
- 1 lb. fresh prepared pizza dough, at room temperature
- ¼ tsp. black pepper, divided
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups)
- 4 oz. goat cheese, crumbled (about 1 cup)
- 2 Tbsp. thinly sliced and seeded red Fresno chile (from 1 small chile)
Instructions
- 1Set up a gas grill for two-zone cooking by heating one side to high (450°F to 500°F) and leaving the other side unlit. Cut the ends off the squash and slice them lengthwise into planks about a quarter-inch thick.
- 2Place the squash planks on a rimmed baking sheet and toss them with one tablespoon of olive oil and a quarter teaspoon of kosher salt. Lay the slices directly on the oiled grates over the hot side of the grill.
- 3Cook the squash uncovered for one to two minutes until grill marks form. Turn the slices over and cook for another one to two minutes until marked on the second side, then move them back to the baking sheet.
- 4Shape the pizza dough into a 14-inch circle. Coat the top with one tablespoon of olive oil and season with an eighth of a teaspoon each of salt and black pepper.
- 5Lay the dough onto the hot side of the grill with the oiled side facing down.
- 6Leave the grill uncovered and cook the dough for about two minutes until the bottom develops grill marks and the crust begins to puff. Rotate the dough if it browns too quickly in certain spots, then brush the top side with the last tablespoon of olive oil.
- 7Season the oiled top with the remaining eighth of a teaspoon of salt and pepper. Use tongs or a large spatula to flip the crust over onto the unlit side of the grill. Layer the mozzarella, goat cheese, grilled squash, and sliced Fresno chile evenly over the top.
- 8Close the grill lid and cook for two to three minutes to melt the cheese. Use your tongs or spatula to slide the pizza back over to the hot side of the grill.
- 9Cook uncovered for another two minutes until the bottom of the crust is charred and puffed. Rotate the pizza as needed to prevent burning.
- 10Take the finished pizza off the grill. Add an optional drizzle of balsamic glaze before slicing and serving.