Grilled Pesto & Zucchini Pizza is a 20-minute main dish made with whole wheat pizza dough, pesto sauce, mozzarella cheese, zucchini ribbons, and fresh basil.
It’s fast, fresh, and still gives you that pizza-night situation without needing a heavy topping list.
The zucchini keeps it light, the pesto adds herby flavor, and the mozzarella melts into the crust without taking over the whole recipe. A little crushed red pepper can add heat, or you can leave it off if you want a milder pizza.
This recipe is a solid option for summer grilling, quick dinner nights, or a vegetarian meal that doesn’t feel boring.
The grilled crust gives the pizza charred edges and a crisp bite, which makes it different from a regular oven pizza. Serve it with a salad, fruit, or your favorite side, and dinner is done without much extra work.
Why You’ll Love This Grilled Pesto & Zucchini Pizza
Ready in 20 Minutes
This recipe works well for a fast lunch or dinner. The prep is short, and the grill does the rest.
Made with Fresh Ingredients
Pesto, zucchini, mozzarella, and basil give this pizza a fresh taste without needing a long ingredient list.
Great for Summer Grilling
This pizza cooks right on the grill, so it’s a strong choice for warm weather meals.
Vegetarian Main Dish
The zucchini and pesto make this a meatless pizza that still feels filling.
Easy to Customize
You can add red pepper flakes for heat, extra basil for freshness, or a different cheese if that’s what you have on hand.
A grill, cutting board, and vegetable peeler are the main tools used for this recipe.
Ingredient Substitutions
Whole Wheat Pizza Dough
Regular pizza dough can be used instead of whole wheat pizza dough.
Pesto Sauce
Store-bought or homemade pesto both work for this recipe.
Part-Skim Mozzarella Cheese
Regular mozzarella, fresh mozzarella, or an Italian cheese blend can be used.
Zucchini
Yellow squash can be used in place of zucchini.
Fresh Basil
Use parsley, oregano, or leave it out if fresh basil is not available.
Crushed Red Pepper Flakes
Use a pinch of black pepper, a little chili powder, or skip it for a milder pizza.
Kosher Salt
Sea salt or table salt can be used. Use a little less if using table salt.
All-Purpose Flour
Whole wheat flour or cornmeal can be used for rolling out the dough.
Nonstick Spray
Brush the dough lightly with olive oil if you do not want to use nonstick spray.
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Grilled Pesto & Zucchini Pizza
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon all-purpose flour for rolling out dough
- 10 ounces whole wheat pizza dough at room temperature
- ¼ cup pesto sauce
- ¾ cup shredded part-skim mozzarella cheese
- 2 cups zucchini sliced, cut into ribbons with a vegetable peeler
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh basil thinly sliced (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Off heat, coat the grill rack with nonstick spray.
- Preheat a gas grill to medium-high heat, or prepare a medium-high fire in a charcoal grill.
- Lightly sprinkle flour on a work surface.
- Roll or stretch the pizza dough into a 12 to 13-inch oval. Coat the top of the dough with nonstick spray.
- Place the dough, coated side down, on the hot grill rack.
- Grill for 2 to 3 minutes, or until the bottom of the crust is charred and has grill marks.
- Transfer the crust to a cutting board or pizza peel. Coat the top of the crust with nonstick spray.
- Turn the crust over so the marked side is facing up.
- Spread the pesto sauce over the crust. Sprinkle the mozzarella cheese over the pesto. Arrange the zucchini ribbons over the cheese.
- Transfer the pizza back to the grill.
- Close the grill lid. Cook for 3 to 5 minutes, or until the cheese melts and the bottom of the crust is charred and marked.
- Sprinkle the pizza with salt and black pepper. Add basil and crushed red pepper flakes, if using.
- Cut the pizza into 8 pieces. Serve 2 pieces per serving.
Notes
Tips and Tricks
Keep the dough thin – Roll or stretch the dough evenly so it cooks through on the grill. Use room temperature dough – Room temperature dough is easier to stretch and less likely to spring back. Drain excess moisture from the zucchini – If the zucchini seems wet, pat it with paper towels before adding it to the pizza. Watch the crust closely – Grilled pizza cooks fast, so check the bottom often to prevent burning.Storing and Reheating
Store in Refrigerator – Place leftover pizza in an airtight container. Refrigerate for up to 3 days. Reheat on Grill – Place pizza slices on the grill over medium-low heat. Warm for 2 to 4 minutes, or until heated through. Reheat in Oven – Place pizza slices on a baking sheet. Warm at 350 degrees F for 8 to 10 minutes. Reheat in Air Fryer – Place slices in the air fryer basket. Warm at 350 degrees F for 3 to 4 minutes.Nutrition
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