This dish first appeared on foodies’ radars in Providence, RI, where diners were wowed by the extra depth of flavor the grill lent to one of America’s favorite foods.
1 small red bell pepper
1 tbsp olive oil
1 medium zucchini
4 oz smoked mozzarella
1 lb pizza dough, thawed if frozen
1 cup pizza sauce
1/2 cup ricotta
Set grill to medium. Halve and seed the bell pepper, then cut into 6 wedges. Toss pepper with the oil, salt, and pepper. Grill pepper, covered, 7–8 min., until tender, turning over once halfway through. Transfer pepper to cutting board and let cool.
Meanwhile, on box grater, coarsely grate the zucchini and mozzarella. Divide the dough into halves. Stretch dough as thin as possible and shape into 2 rounds. Thinly slice the grilled peppers.
Place crusts on grill. Cover and cook 3 min., until bottoms of crusts are golden brown. Turn over. Working quickly, top with the pizza sauce and zucchini, then peppers. Dollop ricotta all over top and sprinkle with mozzarella. Cover and grill 6–10 min., until cheese is melted and bottoms of crusts are deep golden brown. Transfer pizzas to cutting board and cut up to serve.