Grilled Zucchini Pizza with Corn & Marinated Feta

Name: Grilled Corn Pizza with Zucchini & Marinated Feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: 1 3/4 cups of water; 1 to 2 teaspoons of active dry or instant yeast*; 1/4 cup of olive oil; 4 1/2 cups of all-purpose flour; 2 teaspoons of salt; 1 medium zucchini; 2 ears of corn; 1 block of fresh feta cheese (see link below for marinade); 1/4 cup of shredded mozzarella or similar white cheese mix; Olive oil, salt, pepper

This grilled zucchini pizza tastes of SUMMER to me. And after a chilly, rainy spring, I sure am ready for some summer. For fresh grilled corn on the cob, tomatoes bursting with flavor, strawberries that actually *have* flavor. And grilled pizza with silky grilled zucchini, charred corn, and salty fresh feta.

And the added benefit of not heating up the house…

I first figured out grilled pizza last summer, and once I “cracked the code”, I was obsessed with trying out different topping combinations. My favorite grilled pizza dough recipe gives you a peek at some of my favorite combos so far.

And this was one of them…I just didn’t get around to getting it posted for a bit, and then the summer bounty of zucchini and corn was out of season. It seemed cruel to post it and taunt you all with delicious produce that could never live up to its potential. So here we are headed into another summer.

I have a detailed post on how to make amazing grilled pizza, including two techniques (#1 is shown below), tips, tools, & other flavor combos.

You can buy your favorite pizza crust or make your own. Making pizza dough is super simple…here’s my favorite (and it holds up well on the grill). You can make it just a couple hours ahead of time, or it also continues developing more flavor in the refrigerator overnight.

Roll out your pizza dough into medium rounds, a little thicker at the edges. I recommend not going to big, because it’s harder to manage on the grill.

If you want some extra jazz in the flavors, marinate the feta. It’s crazy easy and SOOOOOO yummy. You can use some for the pizza, toss the rest with pasta, or just sneak pieces directly into your mouth (which is my usual MO).

Slice the zucchini up into thin coins or half-moons. Grill with olive oil, salt, and pepper in a basket (this one is my favorite, I use it practically every day).

For the corn you can either grill it on the cob and then slice the kernels off, or slice the kernels first and grill them in a basket. I’ve done both, both work fine.

Get all your ingredients assembled by the grill, because things go quickly. Preheat the grill to 400+ F.

Brush some olive oil on one side of the dough and place it on the grill (these silicone brushes help). Go ahead and brush some olive oil on the side that’s face up.

Turn the burners right under the dough down to low-medium but keep the other burners on high (indirect heat), and close the grill for 2-3 minutes.

Then using long silicone tongs and/or a large grill spatula, flip the dough over. Brush a little more olive oil on the cooked side, sprinkle with a little shredded mozzarella, then quickly spread the grilled zucchini and corn on top.

Sprinkle the cubes of marinated feta throughout and then sprinkle with the shredded mozzarella. Don’t go overboard, it will make the pizza soggy and the cheese won’t melt.

Close the grill and cook until the bottom is nice and crispy, the toppings are warmed through, and the cheese is melted—another 2 to 5 minutes.

It will vary depending on your grill. You can turn your burners down a little to avoid burning it, but I’ve found that it does need SOME direct heat to get cooked well and get everything melted.

Pull it off the grill with a large grill spatula and the tongs, onto a cutting board or large platter. Let it rest for a few minutes and then use a pizza cutter to slice it up.

I mean…doesn’t that look AMAZEBALLS?!

Pour yourself a glass of crisp white wine and enjoy the fruits of your labor.

Other grilled recipes you’ll love:

Grilled Corn Pizza with Zucchini & Marinated Feta

Yield: 3 large personal pizzas

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A perfect ode to summer, with delicious grilled corn and zucchini mixed with salty marinated feta on top of a chewy grilled pizza crust. Note, prep time does not include the dough rising (in case you buy yours at the store).

Ingredients

1 3/4 cups of water
1 to 2 teaspoons of active dry or instant yeast*
1/4 cup of olive oil
4 1/2 cups of all-purpose flour
2 teaspoons of salt
1 medium zucchini
2 ears of corn
1 block of fresh feta cheese (see link below for marinade)
1/4 cup of shredded mozzarella or similar white cheese mix
Olive oil, salt, pepper

Instructions

Make your favorite pizza dough recipe (here's mine, with the ingredients above)
If you want some extra jazz in the flavors, marinate the feta (link has full instructions)
Slice the zucchini up into thin coins or half-moons. Grill with olive oil, salt, and pepper in a basket. For the corn you can either grill it on the cob and then slice the kernels off, or slice the kernels first and grill them in a basket.
Roll out your pizza dough into medium rounds, a little thicker at the edges. I recommend not going to big, because it's harder to manage on the grill.
Get all your ingredients assembled by the grill, because things go quickly. Preheat the grill to 400+ F.
Brush some olive oil on one side of the dough and place it on the grill. Go ahead and brush some olive oil on the side that's face up. Turn the burners right under the dough down to low-medium but keep the other burners on high (indirect heat), and close the grill for 2-3 minutes.
Then using long silicone tongs and/or a large grill spatula, flip the dough over. Brush a little more olive oil on the cooked side, sprinkle with a little shredded mozzarella, then quickly spread the grilled zucchini and corn on top. Sprinkle the cubes of marinated feta throughout and then sprinkle with the shredded mozzarella. Don't go overboard, it will make the pizza soggy and the cheese won't melt.
Close the grill and cook until the bottom is nice and crispy, the toppings are warmed through, and the cheese is melted---another 2 to 5 minutes. It will vary depending on your grill. You can turn your burners down a little to avoid burning it, but I've found that it does need SOME direct heat to get cooked well and get everything melted.