Step 1Heat grill to medium-high and arrange so half will give direct heat and other half will give indirect heat.
Step 2Brush zucchini and squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Place vegetables on grill over direct heat side. Grill, covered, cut side down, until grill marks appear, 3 to 4 minutes. Flip and grill until barely tender, 1 to 2 minutes more; transfer to cutting board and slice.
Step 3Working on floured surface, shape pizza dough into 12- to 14-inch round and place on flour-dusted baking sheet. Brush top with 2 teaspoons oil.
Step 4Transfer pizza dough to grill over direct heat, oiled side down, and grill, covered, until top begins to bubble and bottom is crisp, 2 minutes (use tongs to peek underneath).
Step 5Working quickly, brush top of dough with remaining 2 teaspoons oil.
Step 6Flip dough to indirect-heat side of grill, then top with sliced zucchini and squash, onion, chile, and goat cheese and continue grilling, covered, until dough is cooked through and charred in spots on bottom, 3 to 5 minutes more (cheese will melt during this time).
Step 7Transfer to cutting board, drizzle with oil, and sprinkle with herbs.
NUTRITIONAL INFORMATION (per serving): About 425 calories, 18.5 g fat (5.5 g saturated), 12 g protein, 470 mg sodium, 54 g carb, 2 g fiber
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.