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Categories:
zucchini yellow squash olive oil salt Mozzarella cheese green onions bean sprouts carrot fresh cilantro peanuts
Viewed: 33 - Published at: 2 years agoIngredients
- 1 zucchini
- 1 yellow squash
- 1 1/2 tablespoons plus 2 teaspoons olive oil, divided
- 1/8 teaspoon salt
- 1 1/2 pounds deli fresh pizza dough or thawed frozen pizza dough
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 green onions, thinly sliced
- 1 cup fresh mung bean sprouts or 1/2 cup very thinly sliced baby bok choy
- 1/3 cup shredded or coarsely grated carrot
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped salted, dry-roasted peanuts
Method
- Preheat grill to medium-high heat (350° to 400°). Slice zucchini and yellow squash lengthwise into 6 slices. Brush with 1 1/2 tablespoons oil, and sprinkle with salt. Grill 2 minutes on each side or until tender. Dip in Peanut-Ginger Sauce to coat; set aside squash and remaining sauce.
- Shape dough into 2 (9- to 9 1/2-inch round) crusts. Brush both sides with remaining 2 teaspoons olive oil. Grill 3 to 5 minutes; flip crusts, and top with 1 cup mozzarella cheese, reserved grilled squash and zucchini, and remaining 1 cup cheese. Grill, covered with grill lid, 4 minutes or until crust is cooked through and cheese melts.
- Place pizzas on a cutting board, and top with green onions and next 4 ingredients. Drizzle with remaining Peanut-Ginger Sauce. Serve immediately.
