Grilled Zucchini Pizza with Feta and Olives
Serves: 4 to 6
  • 2 pounds pizza dough (see recipe below)
  • 2 cups prepared tomato sauce (Or Simple No-Cook Tomato Sauce, below)
  • 3 medium zucchini, sliced a generous ¼-inch thick crosswise on the diagonal
  • 1½ tablespoons olive oil
  • Salt and ground black pepper
  • ¾ cup pitted kalamata olives, halved
  • 1 tablespoon dried oregano
  • 2 cups (about 8 ounces) crumbled feta
  1. If making it from scratch, prepare pizza dough and tomato sauce.
  2. Heat gas grill, with all burners on high until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil-soaked rag over grill rack. Close lid and return to temperature.
  3. Meanwhile, toss zucchini with olive oil and a generous sprinkling of salt and pepper. Arrange on hot rack; cover and grill, turning only once, until impressively grilled marked on both sides, 8 to 10 minutes. Remove from grill and set aside.
  4. Working 2 at a time, carefully slide the 4 stretched doughs onto hot grill rack, reduce heat to medium, and cover and cook until impressive grill marks form, about 5 minutes.
  5. Remove pizzas from grill and turn them over; top cooked sides with a portion of sauce, zucchini, olives, oregano, and cheese. Return pizzas to grill; cover and continue to cook until pizza bottoms are an impressive spotty brown and cheese has melted, 5 to 7 minutes longer. Cut and serve.
Recipe by Three Many Cooks at