Ingredients
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1 medium yellow squash
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1 medium zucchini
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1 small red onion
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Olive oil, for brushing
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10 cherry tomatoes
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1 (16 oz) pkg pizza dough, room temperature
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3/4 cup pizza sauce
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1 (8 oz) pkg shredded 2 cheese pizza blend
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1/3 cup store-bought pesto
Steps
1
Cut squash, zucchini and red onion in half lengthwise. Brush with oil and season with salt and pepper.
2
Set grill to medium. Grill squash, zucchini and onion halves cut-side down until tender and slightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut vegetables into ¼”-thick pieces. Cut cherry tomatoes in half.
3
On a lightly floured surface, divide dough in half. Roll out dough as thin as possible and shape into 2 even rounds. Carefully place crusts on grill. Cover and cook until bottoms of crusts are golden brown, 3 minutes. Turn over. Working quickly, top each crust with pizza sauce, tomato slices, squash, zucchini and onions. Sprinkle with cheese. Cover and grill 8 to 10 minutes, until cheese is melted and bottoms of crusts are deep golden brown. Transfer pizzas to cutting board.
4
To a small resealable plastic bag, add pesto. Cut off just the tip of one corner and squeeze pesto onto the pizzas in a swirl. Slice pizzas to serve.
