Grilled Pizza with Summer Squash, Cherry Tomatoes, and Fresh Mozzarella

Name: Grilled Pizza with Summer Squash, Cherry Tomatoes, and Fresh Mozzarella
Yield: makes four 8-inch pizzas
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large cloves garlic, minced; Pinch of red chile flakes; 1 1/2 pounds ripe plum tomatoes, peeled, seeded, and diced; 1 sprig fresh basil; Kosher salt; 2 tablespoons extra-virgin olive oil, plus more for brushing the dough; 1 pound summer squash, preferably green and yellow varieties, cut into 1/2-inch dice; 2 cloves garlic, minced; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped fresh basil, plus a few more leaves for garnish; Pizza dough (page 192); 1 pint cherry tomatoes, halved; 1/2 pound fresh whole-milk mozzarella, coarsely grated; 4 tablespoons freshly grated Parmesan cheese; Freshly ground black pepper

December 22, 2011

It takes a little more attention to grill a pizza than to bake one, but the smoky touch of the grill is appealing—the next best thing to baking in a wood-fired oven. When Brian teaches pizza classes at the winery in summer, he demonstrates the grilling technique because so few people have a wood oven at home. The trick is to start the pizza crust in a hot zone to set it, and then flip it and move it to a cooler zone to add the topping and finish cooking. This topping is vegetarian, but you could add some crumbled sausage or pancetta, if you like.

Recipe notes

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