Greek Grilled Squash Pizza

A Taste of Greece on a Pizza: My Mediterranean Escape

As a busy professional, finding time to cook satisfying and delicious meals can be a challenge. But even with my jam-packed schedule, I crave the vibrant flavors of the Mediterranean. That's why I've been experimenting with new recipes that are both quick and flavorful, and this Greek Grilled Squash Pizza is a true winner! It’s become my go-to weeknight dinner, bringing a little bit of sunshine to even the most hectic evenings. The beauty of this pizza lies in its simplicity and the delightful combination of fresh ingredients. The grilling adds a lovely char to the zucchini and squash, enhancing their natural sweetness and providing a delightful textural contrast to the creamy feta and salty olives.

The preparation process is surprisingly straightforward. I often start by prepping the squash while my oven preheats. Grilling them in a panini press is my preferred method—it’s quick and yields beautifully marked slices, but an oven or grill pan works just as well. While the squash is cooking, I prepare the pizza base. I typically use store-bought pizza dough to save time, but making it from scratch adds a lovely homemade touch. Once the dough is stretched, the assembly is a breeze: a layer of mozzarella, followed by the grilled squash arranged in a visually appealing pattern. A final touch of feta, Kalamata olives, and a sprinkle of oregano complete the Mediterranean magic.

This pizza is far from just a quick meal; it's a culinary adventure. The taste is both refreshing and comforting, a perfect balance of sweet, salty, and savory flavors. The soft, yielding squash complements the tangy feta and the briny olives perfectly. The oregano adds a subtle herbal note, completing this harmonious blend of tastes. The best part? It's incredibly versatile. Feel free to experiment with different types of olives or add some sun-dried tomatoes for an extra burst of flavor. The lemon juice is the final flourish, a vibrant zest that brightens the whole experience.

This Greek Grilled Squash Pizza has become a staple in my home, and I'm confident it will quickly become a favorite in yours. It’s the perfect recipe for a busy weeknight, impressing both family and friends. It's a reminder that even amidst the chaos of everyday life, there's always room for a delicious and satisfying meal that transports you to sun-drenched shores, even if only for a moment.

Step-by-step

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• Cut off the ends of the zucchini and yellow squash and discard. Trim away one long side of the zucchini and cut the remaining zucchini lengthwise into thin, even slices 1/8 inch thick, discarding the other long side. You will need a total of 6 slices.
• Cut the yellow squash crosswise on a slight diagonal into slices 1/8 inch thick, discarding the end slice. You will need a total of 12 slices.
• To cook the squash slices on a panini press, heat the press according to the manufacturer's instructions. Brush both sides of the zucchini and yellow squash slices with olive oil and season lightly with salt and pepper.
• Arrange on the press, close the lid, and cook for 30 seconds. Lift the lid and check to see if the slices are etched with grill marks and tender. If not, continue to cook as needed. Transfer the slices to a flat plate and season with additional salt and pepper.
• To cook the squash slices in the oven, coat a half sheet pan with a generous film of olive oil. Arrange the zucchini and yellow squash slices in a single layer, turning to coat both sides with oil, and season with salt and pepper. Set the pan on the top stone and cook for 4 to 5 minutes. The slices will cook and sizzle in the oil but should not brown. Transfer the slices to a flat plate and season with additional salt and pepper.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Mound the mozzarella in the center of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border.
• Slide the dough onto the top stone. Bake for 7 minutes.
• Remove the pizza from the oven and place on a cutting board. Place the zucchini slices on the pizza, arranging them like the spokes of a wheel.
• Then put the yellow squash slices between the zucchini slices, placing 2 slices in each section.
• Lift the pizza with the peel, rotate it 180 degrees and then transfer. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.
• Transfer the pizza to a cutting board and cut into 6 wedges. Crumble the Feta over the pizza, then scatter the olives and Peppadew peppers evenly over the top. Finish with a dusting of pecorino and oregano and with a drizzle of garlic oil over the surface and the crust.
• Just before serving, squeeze the lemon over the top.