30 Minutes or Less

Summer Squash Ricotta Pizza

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2Made this recipe

Serves: 6-8

Prep Time: 20 minutes

Cook Time: 10-12 minutes


1 large zucchini

1 large yellow squash

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons extra virgin olive oil

1 lemon, juiced

1 pound prepared pizza dough, room temperature

16 ounces ricotta cheese

4 tablespoons grated parmesan

Optional Ingredients

1/4 teaspoon red pepper flakes

1/4 cup chopped pistachios

1/4 cup basil, chiffonade or chopped


01Heat a grill over medium heat and lightly oil the grates.
02Using a vegetable peeler or spiralizer, cut the summer squash into ribbons. They will look like the wide pasta noodle known as pappardelle.
03In a bowl, add squash ribbons, salt, pepper, oil, and lemon juice and mix well.
04Divide pizza dough into 4 equal pieces. Using a rolling pan or your hands, gently stretch each piece of dough into a personal size pizza, approximately 8 to 10 inches in diameter, and place on an oiled baking sheet. Note: perfect circles of dough not necessary!
05Place each small dough round onto the grill and cook for 2 minutes. Flip and cook an additional 1 minute then remove from grill and place back on baking sheet.
06Top each pizza with one-quarter of the squash mixture. Top each pizza with 3 to 4 dollops of ricotta cheese. Sprinkle each pizza with 1 tablespoon of grated parmesan.
07Return the pizzas to the grill and close the cover. Cook until toppings are warmed through, crust is crispy, and cheese is golden brown to your liking, approximately 5 to 8 minutes. Remove from grill and garnish with red pepper flakes, pistachios, and/or basil.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.