Grilled Zucchini Pizza with Creamy Ricotta & Feta

Why should strawberries have all the fun? Peaches work beautifully in a shortcake dessert, especially when roasted in butter and brown sugar to sweeten and concentrate their flavor. All of the elements for the dessert can be made ahead of time, but do not assemble until serving.

Grilled Zucchini Pizza with Creamy Ricotta & Feta

Prep Time 15 minutes
Cook Time 15 minutes
There are lots of methods for cooking pizza on the grill, but the best method here is to put the dough directly on the grates, and flip before you top the pie. It creates a pillowy crust, crispy on the outside with lots of pockets for cradling the ricotta mixture. Be sure to check the weight of your pizza dough. It doesn't need to be exactly one pound, but it should be close so that the porportions all work together.
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Servings 1 pizza


  • 16- ounce ball pizza dough
  • 3 medium zucchini, 1 ½ pounds
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon dried mint
  • 1 garlic clove, grated finely
  • ¼ teaspoon kosher salt, plus more for the zucchini
  • extra virgin olive oil
  • freshly cracked black pepper

For the ricotta mixture

  • ¾ cup ricotta cheese
  • 2 ounces crumbled feta, a scant ½ cup
  • ½ lemon, juice and zest
  • 1 small garlic clove
  • ¼ teaspoon kosher salt

For finishing

  • pine nuts, toasted
  • 8-10 fresh basil leaves


  • If you have purchased refrigerated pizza dough, let it come to room temperature. Once it has, preheat your grill.
  • Put the vinegar, honey, mint, garlic and ¼ teaspoon kosher salt in a medium bowl.
  • Slice the zucchini ⅛-inch thick lengthwise. Brush both sides with olive oil, sprinkle with salt, and place on your grill over medium heat. Cook, turning two or three times, until softened and cooked through. Place the zucchini directly into the bowl with the vinegar mixture and toss to coat. Let it sit to absorb the flavors for 5-10 minutes.
  • Zest the lemon using a fine rasp grater, you should get about ½ teaspoon, and place the zest in a small bowl. Use the same grater to grate the garlic into the bowl, then squeeze the lemon juice over top, removing any seeds (I like to turn my grater over the bowl and squeeze the lemon over top, allowing the grater to act like a strainer, catching any seeds). Let the juice and garlic sit for a few minutes, which will take some of the sharpness away from the garlic. Stir in the ricotta, feta and salt and mash together, breaking up any large lumps of feta.
  • Pour a generous amount of olive oil onto a rimmed baking sheet and coat the dough in the oil. Stretch it out (any shape is fine) to about 1/4 -inch thick, making sure both sides are well coated in olive oil to prevent sticking. Take it to your grill, along with some tongs or a grill spatula, and the zucchini and ricotta. Place the dough directly onto the grates and cook over medium heat for two minutes with the lid open. Carefully flip the dough and spread the ricotta out evenly, leaving a border. Lay the zucchini on top of the pesto, then close the grill and let it cook for 5 minutes, turning the heat to low if you have a gas grill. Keep an eye on the bottom, watching so that it doesn’t burn. Move the pizza around if you have hot spots.
  • When pizza is finished, remove to a cutting board and top with the fresh basil and pine nuts. Serve hot.
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