This summer pizza is loaded with fresh veggies, light on the cheese, and is made on the grill. The butter glaze makes a nice finish, but you can skip it if you like.
Ingredients
- pizza dough: 1 pound
- pesto: 0.25 cup
- quesadilla cheese: 0.33333 cup (shredded)
- thin slices zucchini: 10 piece
- thin slices summer squash: 10 piece
- mini bell peppers: 2 piece (sliced)
- thin slice red onion: 1 piece (diced)
- strip cooked bacon: 1 piece (chopped)
- butter: 1 Tbsp
- Brazilian steak seasoning, or any seasoning you like: 1 tsp
Metric Conversion
Stages of cooking
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Preheat a gas grill with all burners on High for 10 to 15 minutes. Shape pizza dough into a circle.
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Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat.
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Carefully place dough onto the grill over direct heat. Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.
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Use tongs to flip pizza dough over; move to the indirect heat. Brush dough with pesto. Sprinkle with cheese. Scatter on zucchini, summer squash, bell pepper, red onion, and bacon.
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Grill until cheese is melted, about 3 minutes. Carefully remove pizza from the grill.
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Optional: Brush crust edges with butter glaze and place pizza under the oven broiler, until golden.
