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Ella Frances

Summer Pizzas on the Grill

5 from 2 votes
Summer pizzas on the grill with corn, cherry tomatoes, basil and zucchini. This is a quick, easy and fun recipe to have your children get involved and build their own.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Servings: 2 pizzas
Course: Main Course
Cuisine: Italian, Pizza
Ingredients Equipment Method Notes

Ingredients
  

Pizza Dough
  • 3 1/2 to 4 cups all purpose flour plus more for rolling
  • 1 teaspoon honey or sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons sea salt
  • 1 1/2 cups water 110 degrees F
  • 3 tablespoons extra virgin olive oil
Basil Pesto
  • 2 cups fresh basil
  • 1/3 cup toasted pinenuts
  • 1/2 cup parmesan cheese (if vegan, 1/3 cup cashews & 2 tablespoons nutritional yeast)
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • freshly cracked black pepper to taste
Toppings
  • 1 large zucchini ribbons
  • 1 cup cherry tomatoes
  • 2 ears fresh summer corn
  • 1/4 cup fresh basil
  • 1 shallot
  • parmesan cheese if vegan alternative my favorite is Miyoko's Vegan Mozzarella

Equipment

  • Grill
  • Pizza Peel
  • Pizza Stone

Method
 

Pizza Dough
  1. Make your pizza dough ahead or time or as early as a couple hours before grilling. I like to meal prep a large quantity of my pizza dough and tuck it in the freezer until go time. Combine the flour, honey, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, slowly or about 1 tablespoon at a time. The dough should start to come together to form a solid ball. If the dough is too dry, slowly add water about 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth and create a firm ball.
    Grease a large bowl with 2 teaspoons olive oil, add the dough ball and cover the bowl with plastic wrap. Place it in a warm area to let it double in size. It should take about 1 hour. Turn your dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Basil Pesto
  1. While your dough is rising, you can prep your pesto, toppings and get your grill going. If you like to use a pizza stone, do not forget to preheat your stone. Store bought pesto can work here if you are in a time crunch or make your own homemade. Combine fresh basil, pine nuts, parmesan, olive oil, salt and pepper into a food processor and blend until smooth or your desired consistency.
Toppings
  1. I like to put all of my ingredients into separate bowls or plates for the pizza building station. Ribbon your zucchini with a handheld vegetable peeler to create thin ribbons. Keep turning the zucchini as you ribbon. Slice tomatoes in half. Cut corn off the cob. Chop your fresh basil. Slice your shallot. Shred the cheeses of choice.
    Roll out your pizza dough and partially bake or "pre-bake" the crust on the grill. Depending on how hot your coals or stone are, it should take about 2-4 minutes. It is quick. Stay and wait for a couple bubbles then pull it off with your pizza peel. Assemble your pizza. My favorite order is pesto, shallot, tomato, corn, zucchini, basil and cheese. Cook for 5-10 minutes to your preference. Cut pieces, serve, enjoy & repeat!

Notes

Make your pizza dough ahead or time or as early as a couple hours before grilling. I like to meal prep a large quantity of my pizza dough and tuck it in the freezer until go time. If you have pizza dough prepped this meal can be made very quickly. This main course is kid friendly, family friendly and perfect for serving a group of people.