Summer Squash Pizza

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

You can use all zucchini or yellow squash for this grilled pizza. Serve one slice as an appetizer or two with a salad for a simple supper.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 33%
  • Fat: 6.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.6g
  • Carbohydrate: 23.5g
  • Fiber: 1.5g
  • Cholesterol: 4mg
  • Iron: 1.6mg
  • Sodium: 225mg
  • Calcium: 92mg

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
  • Cooking spray
  • 1 (12-inch) packaged pizza crust (such as Mama Mary's)
  • 2 plum tomatoes, cut into (1/8-inch-thick) slices
  • 1/4 cup (1 ounce) finely grated pecorino Romano cheese
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon finely chopped fresh oregano

Preparation

  1. 1. Prepare grill.
  2. 2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.
  3. 3. Reduce grill temperature to medium.
  4. 4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Squash Pizza Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy