Grilled Pizza with Pesto and Zucchini

Team Mack (in front) and Mike


  • 2 cups lightly packed fresh basil
  • 1/4 cup  toasted pine nuts
  • Grated zest and juice of 1 lemon
  • 1 garlic clove, minced
  • 1/2 cup  extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 1 batch pizza dough divided into 2 balls
  • 1 zucchini, cut into 1/4-inch rounds
  • 2 cups  shredded mozzarella cheese
  • 1 tsp. red pepper flakes


To make the pesto, in a small food processor, combine the basil, pine nuts, lemon zest and juice and garlic. (I do all of this in my Ninja) Pulse until the ingredients are uniformly minced, scraping down the sides of the bowl as needed. With the machine running, slowly drizzle in the olive oil and process until smooth and thoroughly combined. Season with salt and pepper. Set aside.

Prepare a hot fire in a gas grill, leaving the center burner on medium-low heat. Lightly brush a nonstick outdoor pizza pan with olive oil.

On a lightly floured surface, roll out 1 pizza dough ball into a 12-inch round and transfer to the prepared pizza pan. Spread half of the pesto evenly on the dough, leaving a 1/2-inch  border uncovered. Top with half of the zucchini, then sprinkle with half each of the cheese and red pepper flakes.

Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board, cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 12-inch pizzas.