Grilled pesto and zucchini pizza

Grilled pesto & zucchini pizza

Total Time
20 min
10 min
10 min
This vegetarian pie uses only five ingredients—the highlight of which is the gorgeous pile of zucchini ribbons on top. (To get the effect, draw a vegetable peeler down the length of a medium zucchini.) The pesto sauce is key here; we find that refrigerated pesto tastes freshest.


Cooking spray

4 spray(s)

All-purpose flour

1 Tbsp, for rolling out dough

Whole wheat pizza dough

10 oz, at room temperature

Pesto sauce

¼ cup(s)

Shredded part skim mozzarella cheese

¾ cup(s)

Uncooked zucchini

2 cup(s), sliced, cut into ribbons with a vegetable peeler

Kosher salt

¼ tsp

Black pepper

¼ tsp

Fresh basil

2 Tbsp, thinly sliced (optional)

Crushed red pepper flakes

¼ tsp, (optional)


  1. Off heat, coat grill rack with nonstick spray. Preheat gas grill to medium-high, or prepare medium-high fire in charcoal grill.
  2. On lightly floured surface, roll or stretch dough to 12- to 13-inch- long oval. Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.
  3. Spread pesto on top and sprinkle with cheese. Arrange zucchini on top. Transfer pizza to grill. Close lid and cook until cheese melts and bottom of crust is charred and marked from grill, 3 to 5 minutes. Sprinkle pizza with salt and black pepper. Garnish with basil and crushed red pepper (if using). Cut pizza into 8 pieces.
  4. Serving size: 2 pieces