If you like it hot, you’ll love this pizza, which gets a lively kick from our Ghost Chile Garlic BBQ Sauce. Topped with zucchini and fresh corn kernels, the summery pie is cooked on a perforated pan on an outdoor grill, so it emerges with a crisp, perfectly browned crust and a hint of smoky flavor. Here we’ve used a rectangular griddle to make oval pizzas, but you can make round pizzas using a perforated outdoor pizza pan instead, if you prefer.
Zucchini and Corn Pizza with Ghost Chile Sauce
- Extra-virgin olive oil for brushing
- 1 lb. (500 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 1/4 cup (2 fl. oz./60 ml) Ghost Chile Garlic BBQ Sauce
- 1 zucchini, thinly sliced
- 1 ear of corn, kernels removed
- 2/3 cup (1 3/4 oz./50 g) crumbled feta cheese
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
1. Prepare a hot fire in a grill. Lightly brush a nonstick outdoor griddle with olive oil.
2. Divide the pizza dough in half and shape each into a ball. On a lightly floured surface, roll out 1 dough ball into an oval about 10 by 14 inches (25 by 35 cm) and transfer to the prepared pan. Spread half of the BBQ sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the zucchini, corn and feta.
3. Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned, 6 to 8 minutes. Transfer the pizza to a cutting board, top with half of the cilantro, cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 10-by-14-inch (25-by-35-cm) pizzas.
Williams Sonoma Test Kitchen