Grilled summer squash flavored with za’atar makes for a fresh, seasonal topping for these individual weeknight dinner pizzas. Simply grilled pizza dough is topped with a light layer of melted cheese and the squash, and is then finished with crumbled feta, cilantro and lemony red onions.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 red onion, very thinly sliced
- Juice of 1/2 lemon
- Kosher salt
- 1 pound pizza dough, thawed if frozen
- All-purpose flour, for dusting
- 2 large or 3 medium zucchini and/or yellow squash, sliced about 1/4 inch thick on an angle
- 5 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons plus 1 teaspoon za’atar
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh cilantro
Instructions
- Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
- Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
- Combine 2 tablespoons za’atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za’atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
- Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za’atar, a pinch of salt and the cilantro.
Nutrition Facts
| Calories | 640 |
| Total Fat | 35 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 50 milligrams |
| Sodium | 1968 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
| Sugar | 5 grams |
| Calories | 640 |
| Total Fat | 35 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 50 milligrams |
| Sodium | 1968 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
| Sugar | 5 grams |
Reviews
Made this and we were quite happy with it. The only substitution I made (which admittedly is a big one) was using Italian Seasoning for the Za’atar, because I didn’t want to buy it just for this recipe. I also didn’t use a whole cup of cilantro, but just a few chopped leaves on each. It went together very quickly. While it was nice not using the stove on this summer day, I would say we’ll try it inside at some point, using a cast iron pan, and maybe naan instead of frozen pizza dough.