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Zucchini-Pesto Pizza

Author Jacqueline


  • Pizza dough
  • 2-2 T prepared pesto
  • 1/2 small zucchini sliced thin
  • 3/4 c shredded mozzarella cheese
  • 1/4 c grated romano cheese
  • Garlic bread spread


  • Heat a grill on high; spray grates with cooking spray.  Flour a cookie sheet, and pull off a grapefruit sized amount of dough. Sprinkle dough with flour. Initially flatten using hands, then use a rolling pin to roll out to about 1/3″ thickness. Shake your cookie sheet to make sure that the dough can easily slide around. If not, loosen, and add a bit more more flour under dough using a long spatula turner. Spread with pesto, and top with zucchini and then cheeses. Using a knife or pastry brush, brush garlic bread topping along the crust.
  • Turn the grill down to low heat. Use your cookie sheet to transfer the dough to your grill using a back-and-forth motion. Cook for 10 minutes, checking every 3 minutes past 5 minutes for burning, until slightly puffed up and cooked through. Slide cookie sheet underneath to remove. Serve immediately.