• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 12

    Grilled Zucchini Pizza with Cilantro and Queso Fresco

    Zucchini is in its peak of ripeness over the summer, and it makes a perfect topping for pizza after a quick grill over the wood fire. Feel free to experiment with whatever squashes you find at your local market.

    zucchini, about 12 ounces, sliced into thin rounds
    Olive Oil
    fine sea salt
    Thinly sliced onions
    1 1/2
    Queso fresco
    Chopped Cilantro
    Heat a grill to medium heat. Brush zucchini with olive oil on both sides and sprinkle with salt. Carefully grill slices for 2 to 3 minutes per side, flipping once. Reserve.
    Slowly and carefully stretch each dough ball into a 12-inch round (or puzzle piece or US state…). Stack on well-floured sheets of wax paper.
    When your fire and grate are ready you should be able to hold your hand over about 3 inches above the grate for 3 to 4 seconds. Transfer thinned dough onto oiled grill grate one at a time. Let cook for 1 minute. Using a metal spatula, flip pizza on top other side.
    Layer toppings on pizza crust – about one-third zucchini, sliced onions, queso fresco and cilantro. Tent or close grill cover, allowing to cook for 4 to 5 minutes or until cheese is melted.
    Transfer to a baking sheet or cutting board, cut and serve immediately. Alternatively, you can keep pizzas warm on a cooler part of the grill or in an oven set at 200 degrees until ready to serve.

    The base number of servings for this recipe is 12

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