Ingredients
- 1 8-ounce ball pizza dough, stretched into a 12- to 14 inch round
- Olive oil for brushing
- ¼ cup Fresh Basil-Spinach Pesto
- 1 cup shredded mozzarella cheese
- 1 large zucchini, cut in half lengthwise, sliced and drained (see note)
- 1 medium red onion, thinly sliced and caramelized
- 1 cup baby spinach
- ¼ cup ricotta cheese (dollop on by the tablespoon)
- Olive oil for brushing
Preparation
1. Prepare grill according to instructions in “On-The-Rack” sidebar (page 25). Brush dough with olive oil and lay, oil-side down, on the direct heat for about 1 minute, or until it shows char marks and releases cleanly. Flip dough and cook for another minute over direct heat, then move it to the indirect heat.
2. Brush top of dough with olive oil and add toppings. Cover grill and cook, rotating once or as needed, until cheese is bubbling and crust is browned, about 7–9 minutes.
Instructions
NOTE: To drain zucchini, place sliced zucchini in a medium bowl, toss with 1 clove minced garlic and ¾ teaspoon coarse salt. Transfer zucchini to mesh strainer and set over a bowl to drain for 30 minutes, tossing periodically. Gently squeeze zucchini between paper towels to release excess moisture and then pat dry.
