Grilled Pizza from The Garden Bounty

  • Purchased pizza dough

  • Corn meal

  • Purchased pizza sauce or Philips’s tomato sauce from my Fiestas book

  • Shredded dry mozzarella cheese

  • Thinly sliced crookneck squash or zucchini and coated in olive oil, slat and pepper

  • Squash blossoms (about 5 per pizza), washed with pistils removed

  • Cherry tomatoes

  • Walnut pesto, recipe follows

  • Zatar seasoning 


Prepare grill (we have a green egg) on high heat to 600F. Place pizza stone in grill. Take one 1-cup piece of dough and roll it out into floured surface into a 10 to 12-inch round. Sprinkle pizza peel heavily with corn meal and place dough round on pizza peel. Spread about 1/3 cup of tomato sauce over dough, leaving a 1/2 inch border. Top with about 1/3 cup cheese. Then carefully arrange zucchini, squash blossoms and cherry tomatoes over cheese. Drizzle about 2 tablespoons Pesto over pizza. Sprinkle with Zatar. Place pizza on stone and close cover. Cook at 600F for about 7 minutes, checking half way for doneness. Use peel to remove pizza and transfer to cutting board. 

Walnut Pesto

  • 2 cups fresh basil leaves

  • 1 garlic clove

  • 3/4 cups walnuts

  • 1/3 cup parmesan Reggiano cheese (optional)

  • 1/4 cup olive oil

Blend all ingredients in processor until smooth. Season lightly with salt and pepper.