Ingredients:
- 1 small zucchini, halved lengthwise
- 1 small yellow summer squash
- 1 Tbsp. plus 4 tsp. olive oil, divided, plus more for drizzling
- To taste kosher salt and pepper
- 1 lb. pizza dough, at room temperature
- For dusting flour
- 1/4 small red onion, thinly sliced
- 1/2 small red chile, thinly sliced
- 2 oz. gorgonzola cheese, crumbled
- 1/2 cup mixed fresh chopped greens like arugula, parsley, chives
Directions:
- Preheat the grill to medium-high heat, setting it up so that one side provides direct heat and the other side provides indirect heat.
- Brush zucchini and squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Place vegetables on grill and cook covered, cut side down, until grill marks appear, 3 to 4 minutes. Flip and grill until barely tender, 1 to 2 minutes more; transfer to cutting board and slice.
- Working on a floured surface, shape pizza dough into 12- to 14-inch shape and place on a flour-dusted baking sheet. Brush top with 2 teaspoons oil. Transfer pizza dough to grill over direct heat, oiled side down and grill, covered, until top begins to bubble and bottom is crisp, 2 minutes.
- Brush top of dough with remaining oil. Flip dough to indirect-heat side of grill, then top with sliced zucchini and squash, onion, chile and goat cheese and continue grilling, covered, until dough is cooked through and charred in spots on bottom, 3 to 5 minutes more.
- Transfer to a cutting board, drizzle with oil and top with greens.
