2 pounds (32 ounces) pizza dough, store bought is fine
1 cup pizza sauce, store bought is fine
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup fresh flat leaf parsley, chopped
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
8 tablespoons extra virgin olive oil, divided
6 small to medium zucchini, about 6–8 ounces each
6 ounces fresh mozzarella balls
Fresh basil for garnish
Preheat grill to medium high on all burners.
Flour your counter and divide dough into two.
Roll out each into a rustic rectangle shape. Mine were approximately 12X16 inches but not perfectly shaped.
In a medium bowl, mix ricotta, mozzarella and Parmesan cheeses along with the parsley, ½ teaspoon of salt, ¼ teaspoon of the pepper and 2 tablespoons of the oil. Set aside.
Take each zucchini and nip off each end. Hold firmly and slice a small sliver off one side, then the opposite side. Then hold your hand over the top like an upside-down horseshoe and slice the zucchini into three or four long flat slices, each about a half inch thick. If the zucchini rolls, your fingers should be out of the way holding it from the top this way.
Place the zucchini slices in a pan or casserole dish and pour on 4 tablespoons of the olive oil along with the remaining salt and pepper and toss to coat.
When ready to grill, clean grill grates and brush on some vegetable oil to prevent sticking.
Grill the zucchini 4-5 minutes per side or until the are slightly charred and are no longer stiff. If you lift one, it should be soft and flexible but not soft and mushy. Place back into the same pan.
Clean the grill again and again brush on a little vegetable oil to prevent sticking.
Brush the tops of each dough with the remaining two tablespoons of oil. Pick up each dough by one end keeping the parchment on and flop oiled side down onto the grill, then peel off the parchment. (Leaving the parchment on while you lift it helps to hold it in place without folding or turning).
Grill only a minute or two to brown and stiffen the dough. Flip each over and brown the second side then remove to the cookie sheets. Once they are browned, you can easily slide them off with tongs onto the cookie sheets.
Divide the pizza sauce between the two crusts.
Divide the cheese mixture between the two crusts over the sauce.
Lay the zucchini slices over the cheese.
Dot with the fresh mozzarella balls.
Place the cookie sheet with the pizza (leave pizza on pan) onto the grill and immediately turn the grill burners to medium low and close the cover. As soon as the top is hot and bubbly, remove. (Grills are all different so you may need to raise or lower heat to get the temperature inside hot enough to melt the cheese without overcooking the crust. As long as you use a cookie sheet and not a sheet pan, you should achieve a perfect pizza. Most cookie sheets have an insulated layer which will protect the bottom)
Slide off of the cookie sheet onto your cutting board and top with torn fresh basil leaves, cut and serve.
Keywords: Grilled Zucchini Pizza