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.

Jackie Newgent, R.D.
Recipe by Coastal Living June 2014

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Recipe Summary

prep:
15 mins
grill:
11 mins
total:
26 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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