Thai Peanut Summer Squash Pizzas

Coastal Living
Thai Peanut Summer Squash PizzasRecipe
Enjoy the abundant supply of summer squash atop our Thai Peanut Summer Squash Pizzas. Get a jump-start on preparation by buying pizza dough from your deli.
Makes 4 servings


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1 zucchini
1 yellow squash
1 1/2 tablespoons plus 2 teaspoons olive oil, divided
1/8 teaspoon salt
1 1/2 pounds deli fresh pizza dough or thawed frozen pizza dough
2 cups (8 ounces) shredded mozzarella cheese
2 green onions, thinly sliced
1 cup fresh mung bean sprouts or 1/2 cup very thinly sliced baby bok choy
1/3 cup shredded or coarsely grated carrot
3 tablespoons chopped fresh cilantro
3 tablespoons chopped salted, dry-roasted peanuts


Prep: 15 Minutes
Grill: 11 Minutes

1. Preheat grill to medium-high heat (350° to 400°). Slice zucchini and yellow squash lengthwise into 6 slices. Brush with 1 1/2 tablespoons oil, and sprinkle with salt. Grill 2 minutes on each side or until tender. Dip in Peanut-Ginger Sauce to coat; set aside squash and remaining sauce.

2. Shape dough into 2 (9- to 9 1/2-inch round) crusts. Brush both sides with remaining 2 teaspoons olive oil. Grill 3 to 5 minutes; flip crusts, and top with 1 cup mozzarella cheese, reserved grilled squash and zucchini, and remaining 1 cup cheese. Grill, covered with grill lid, 4 minutes or until crust is cooked through and cheese melts.

3. Place pizzas on a cutting board, and top with green onions and next 4 ingredients. Drizzle with remaining Peanut-Ginger Sauce. Serve immediately.

Created date

May 2014