1. Heat grill to med. In a shallow baking dish or large bowl, toss the squash and scallions with 2 tbl of the oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill the vegetables until cooked through, 4-6 mins per side for the squash and 1-2 mins per side for scallions. Cut up the scallions; return the vegetables to the dish.
2. Stretch the dough into four 8 inch rounds. Dividing evenly, brush the dough (on both sides) with 2 tbl of the oil. Grill the dough until puffed and cooked through, 2-3 mins per side. Dividing evenly, dollop the ricotta on the pizzas and top with the grilled vegetables.
3. In a med bowl, toss the arugula and radishes with the vinegar, the remaining 2 tbl of oil, and 1/4 tsp each salt and pepper. Drizzle the prizzas with additional oil and serve with the salad.
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