This Grilled Zucchini, Ricotta and Pine Nut Pizza is perfect for an easy dinner or cut it into small pieces for a great summer appetizer!
Today we’re taking a brief pause from all things peaches and changing it up to zucchini. I’m also going to confuse you and make you think it’s Friday because today’s recipe is for Grilled Zucchini, Ricotta and Pine Nut Pizza.
I may have gone a little overboard planting zucchini in my garden this year. It started with two plants, which if you’ve ever grown zucchini, you know is pushing it. After our big hail storm in May, I was sure that the one I planted was toast, so I planted two more. Silly me, zucchini plants are incredibly resilient and now I have three monster plants taking up half of my garden. On top of the plants themselves being huge, they are loaded with blossoms which means for the next month I’m going to have it coming out my ears. I hope the neighbors like zucchini bread, cookies, cakes and muffins because they may very well be receiving some in the near future.
Of course everyone loves the sweet stuff when it comes to zucchini, myself included, but I love coming up with savory ways to use it just as much. I really love grilling it in the summer which is how it ended up on top of this pizza. I have a love hate relationship with pizza in the summer. I love it because I love pizza and I hate it because I have to be really desperate to turn my oven on when it’s 90+ degrees outside. The solution, grill your pizza!
Grilling pizza, especially this Zucchini, Ricotta and Pine Nut Pizza is super easy and the char from the grill gives it great flavor. The key to making a great grilled pizza is to make sure you have everything ready before putting the dough on the grill. Another important thing to remember is, make sure your grill grates are well oiled and that you spray or brush oil on the dough before placing it on the grates. There’s no point in grilling a pizza if the crust gets stuck to the grill. Instead of loading this pizza up with cheese that has to be melted, I decided to go with ricotta and a little parmesan that would warm up from the hot crust, but not melt. Topped with the grilled planks of zucchini and toasted pine nuts, it’s perfect for an easy dinner or cut it into small pieces for a great summer appetizer!