Food Network Magazine - (06)June 2020

15 Grilled Pizzas

Barbecue Chicken Pizza
Slice 1 small red onion into thick rounds;
brush with vegetable oil. Grill over medium
heat, covered, until crisp-tender, 5 to
7 minutes. Mix 1 cup each shredded
cheddar and Italian cheese blend. Grill
the pizza dough, topping with ½ cup
barbecue sauce, half of the cheese mixture,
the grilled onions (separated into rings),
1½ cups shredded cooked chicken, ¼ cup
chopped cilantro and the remaining cheese
mixture after flipping. Drizzle with more
barbecue sauce before serving.

Tomato-Hummus Pizza
Mix 4 tablespoons each za’atar and
olive oil to make a paste. Grill the pizza
dough, topping with the spice paste
and 4 ounces crumbled feta after flipping.
Top with ½ cup hummus thinned with
2 tablespoons water, 2 sliced small
tomatoes and a drizzle of olive oil before
serving. Sprinkle with flaky salt.

Squash-Corn Pizza
Toss 1½ cups yellow and/or orange cherry
tomatoes, 1 sliced yellow squash, 1 yellow

with olive oil. Thread the tomatoes onto

heat, turning, until tender, 3 to 10 minutes.

toss with 2 tablespoons olive oil; season
with salt and pepper and smash with a fork.
Cut the kernels off the cob. Grill the pizza
dough, topping with the grilled tomatoes,
1 cup shredded monterey jack, the grilled
squash, bell pepper and corn and 1 more
cup monterey jack after flipping.

bell pepper (cut into rings) and 1 ear of corn

skewers. Grill the vegetables over medium

Remove the tomatoes from the skewers and

JUNE 2020 • FOOD NETWORK MAGAZIN!