This recipe is great for those super hot summer days when you don’t want to turn on the oven or stand over a hot grill outside! With just a grill pan on your stove this comes together super simply and uses some great summer produce.
Cook Time: 30 MINUTES
Serves: 2 PEOPLE
1 Banza pizza crust
Neutral cooking oil
3-4 tablespoons pesto
1 small summer squash
1 small heirloom tomato
2-3 tablespoons crumbled goat cheese
Prepare Ingredients: Lightly oil your grill pan and preheat over medium high heat. Take Banza pizza out of the package and leave on the counter to come to room temperature for 10-15 minutes. Thinly slice the heirloom tomato. Slice the summer squash into rounds about ⅛ of an inch thick.
Grill Pizza: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Reduce the grill pan heat to medium and add crust to the pan. Grill for 5 minutes per side until the crust is evenly charred and warmed through.
Prepare Squash: While the crust cooks, if you have extra space in the grill pan throw your summer squash on there to grill. If you don’t have space in the grill pan you can also quickly sauté them in a pan over medium with a touch of oil until softened.
Assemble Pizza: Once the squash is softened and the crust grilled, assemble the pizza. Spread the pesto on the crush and layer on sliced tomatoes and squash for toppings. Finish with black pepper and the crumbled goat cheese!
Depending on the size of your produce you may have leftover tomatoes and zucchini after making this. Don’t fret! They make great toppings for a salad or you can easily double the rest of the ingredients to make two pizzas.