Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely
Active Time:
25 Mins
Total Time:
25 Mins
Yield:
Serves 4

Make a grilled pizza just once, and you will fall in love with the ease and versatility of this easy dinner choice. Whether you have leftover baked chicken, a little bit of last night’s shredded bbq pork, or a surplus of garden vegetables, with a little imagination you can create a fabulous grilled pizza. Think outside the box to combine your favorite herbs, cheeses and fresh fruit into a one-of-a-kind grilled pizza.

How to Make It

Step 1

Preheat grill to high (450°F to 500°F). Toss together zucchini, onion, corn, garlic, and 2 teaspoons of the oil in a large bowl. Arrange vegetables in a single layer in a metal grilling basket lightly coated with oil. Place basket on grill grate, and grill, uncovered, turning occasionally, until vegetables are charred, 4 to 6 minutes. Remove from grill. Cut corn kernels from cob; discard cob. Set aside vegetables.

Step 2

Roll dough into a 14- x 10-inch oval on a lightly floured surface. Place on lightly oiled grates; grill over high heat, uncovered, until lightly browned, about 1 1/2 minutes. Flip over; brush top with remaining 2 teaspoons oil. Top with chicken; sprinkle with cheese, leaving a ½-inch border around dough edges. Arrange vegetables over pizza. Grill, uncovered, until cheese is melted, about 1 1/2 minutes. Remove from grill.

Step 3

Sprinkle with salt and black pepper; top with basil and red pepper flakes.

Chef's Notes

More Creative Combos

Marinara sauce + roasted eggplant + mozzarella cheese + fresh oregano

Pesto + grilled shrimp + cherry tomatoes + feta cheese

Barbecue sauce + shredded chicken + Monterey Jack cheese + pickled jalapeños