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
Instructions
If making it from scratch, prepare pizza dough and tomato sauce.
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.
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.
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.
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 https://threemanycooks.com/recipes/strictly-vegetarian/grilled-zucchini-pizza-with-feta-and-olives/