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Crispy Grilled Goat Cheese and Squash Pizza
The secret to a perfectly crisp crust without a specialized oven is cooking the dough directly on the grill. Sweet summer squash, creamy goat cheese, and melted mozzarella pile high over a beautifully charred base. You'll love how the mild squash balances the tangy cheese and bright heat from fresh Fresno chiles. It's an easy outdoor dinner that keeps your kitchen cool on warm evenings.
Equipment
- Grill
- Baking sheet
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. Trim the ends off the squash and slice lengthwise into quarter-inch thick planks.
- 2Toss the squash planks on a rimmed baking sheet with 1 tablespoon of olive oil and 1/4 teaspoon of kosher salt. Lay the slices directly on the oiled grates over the hot side of the grill.
- 3Cook the squash uncovered for 1 to 2 minutes until grill marks form. Flip and cook for another 1 to 2 minutes until marked on the second side. Transfer them back to the baking sheet.
- 4Stretch the pizza dough into a 14-inch circle. Room temperature dough stretches much easier than cold dough. Brush the top with 1 tablespoon of olive oil and sprinkle with 1/8 teaspoon each of salt and black pepper.
- 5Place the dough onto the hot side of the grill with the oiled side facing down. Cook uncovered for about 2 minutes until the bottom develops grill marks and the crust begins to puff. Rotate the dough if it browns too quickly in certain spots, as grills often have hot zones.
- 6Brush the top side of the dough with the remaining 1 tablespoon of olive oil and season with the remaining 1/8 teaspoon of salt and pepper. Use tongs or a large spatula to flip the crust over onto the unlit side of the grill.
- 7Layer the mozzarella, goat cheese, grilled squash, and sliced Fresno chile evenly over the crust. Close the grill lid and cook for 2 to 3 minutes to melt the cheese.
- 8Slide the pizza back over to the hot side of the grill. Cook uncovered for another 2 minutes until the bottom of the crust is charred and puffed. Remove from the grill, slice, and serve.
Notes
- Prep: Make sure your pizza dough sits at room temperature for at least 30 minutes before stretching so it doesn't snap back.
- Variation: Drizzle the finished pizza with a balsamic glaze right before slicing for a sweet and tangy finish.
- Swap: If you can't find Fresno chiles, use a jalapeño or a pinch of red pepper flakes for heat.