Grilled Pesto Pizza with Ricotta, Zucchini & Squash Blossoms (+ Oven Instructions)
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This Grilled Pesto Pizza with Ricotta, Zucchini & Squash Blossoms is the perfect summer pizza—crispy, golden, and bursting with fresh garden flavor. It’s surprisingly easy to make, whether you’re using a pizza hood over an open flame or grilling right on the barbecue. You will love this easy, simple pizza dough recipe with fresh summer toppings!
Exploring the Recipe
There’s something magical about making pizza outside—crackling fire, summer air, and the smell of pesto and charred dough. This recipe was born out of the abundance of squash blossoms in my garden, and it’s become a seasonal favorite. The crust grills up perfectly, the garlic scape pesto adds brightness, and the creamy ricotta balances it all with its rich texture and tangy flavor. I love making homemade pizza dough, and this recipe is so easy and simply the best! You can use any pesto you have on hand, and store-bought dough works just fine for this beginner-friendly grilled pizza recipe.
why You’ll Love This Grilled PEsto Pizza
Easy to grill— no pizza oven needed!
Uses fresh, seasonal produce from the garden or farmer’s market
Beginner-friendly with store-bought or homemade pizza dough
Customizable and seasonal toppings
Impressive enough for entertaining, easy enough for weeknight meals
A great way to try squash blossoms if you’ve never used them in your cooking!
Ingredients & Substitutions
Active Dry Yeast. Do not use other types of yeast for this recipe as they have not been tested.
Extra Virgin Olive Oil.
“00” Pizza Flour. This is the best flour for making homemade pizza dough as its perfectly balanced, but you can use all-purpose flour as a substitute.
Zucchini. Use both green and yellow zucchini or summer squash to make a colorful pizza!
Squash Blossoms. You can generally find these at the farmer’s market in the summertime!
Garlic Scape Pesto. You can use any type of pesto for this recipe, but my Garlic Scape Pesto recipe is a fun way to add more garden veggies to your meal!
Ricotta Cheese.
Mozzarella Cheese. I love using mozzarella slices, but you can also use shredded mozzarella.
Basil. Use fresh basil for the pasta salad to brighten the flavor and add some beautiful color to the final salad.
Flaky Sea Salt. Flaky sea salt really adds some delicious flavor to this salad and a slight crunch. This is my favorite brand of flaky sea salt.
Freshly Cracked Pepper. Freshly cracked pepper tastes so fresh and delicious on this salad!
How to Make Grilled Pesto Pizza
Make the dough, if using homemade
Preheat the oven, grill, or fire
Roll the dough
Add toppings
Grill the pizza
Serve
How to Make the Easy Pizza Dough
Step One: Lightly grease a large bowl and set this aside. In an electric mixer fitted with a dough hook, whisk together the water and yeast. Let the yeast sit for about 5 minutes to bloom, or until it becomes bubbly and active. Then, whisk in the salt and olive oil.
Step Two: Slowly begin to incorporate the flour, about 1 cup (125 g) at a time. Mix the dough on medium-low speed, adding more flour until the dough is no longer shaggy and pulls itself away from the sides of the bowl. When the dough has pulled from the bowl and is sticky but not sticky enough to cling to your fingers, it does not need any more flour. Knead the dough on medium speed for about 6 to 8 minutes or until is smooth and stretchy.
Step Three: Shape the dough into a tight ball and place it inside of the greased bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 to 1 1/2 hours.
How to Grill the Pizza
Step One: While the dough rises, prepare your toppings. In a medium skillet, warm the olive oil over medium heat. Saute the zucchini and squash blossoms until just softened, about 3 to 5 minutes. Season lightly with salt and pepper to taste. Remove the skillet from heat and transfer the squash and squash blossoms to a plate or airtight container to store in the fridge for later.
Step Two: When cooking the pizza over the fire, the timing can be difficult to master - the best way to keep your dough ready is to chill it. Deflate your risen dough and divide it into two equal sized pieces. Shape each piece of dough into a tight ball. Lightly grease a baking sheet and place dough ball onto the sheet. Cover tightly with plastic wrap and place the baking sheet into the fridge. Chill the dough until you are ready to bake the pizzas, allowing the dough to come to room temperature before assembling the pizzas (about 30 minutes).
Step Three: When you are ready to make the pizza, prepare your fire or grill. Build a hot fire that has been burning for at least 1 hour before cooking. If using a gas or charcoal grill, preheat the grill to about 450°-500°F (232°-260°C). Once the fire has been burning, place a grill grate over the hot coals. Place your pizza hood on the grate over the fire or on your grill. Then, slide the pizza stone under the hood. Let the hood preheat to450°-500°F (232°-260°C), adjusting the fire or grill flames as needed. This usually takes about 15 to 30 minutes - try not to rush it!
Step Four: Prepare a pizza peel by sprinkling it with cornmeal to help prevent the pizza dough from sticking so that it is easier to slide onto the pizza stone.
Step Five: On a clean work surface, roll out one piece of the dough to 12 to 16-inch (30 to 40-cm) diameter circle. Stretch the dough with your hands, if necessary. Lift and transfer the dough to your prepared pizza peel. Repeat this process with the second piece of dough later.
Step Six: Next, prick the surface of each piece of dough all over with the tines of fork to allow steam to escape while baking. With a pastry brush or a spatula, spread the garlic scape pesto over the surface of both pizzas. Divide the toppings (zucchini, squash blossoms, ricotta, and mozzarella cheese) equally between the two pizzas, arranging them however your prefer.
Step Seven: Once the pizzas are dressed, gently slide them from the pizza peel to the pizza stone by shaking the peel back and forth. Bake the pizzas for about 15 to 20 minutes, or until the cheese is melted and slightly golden on top. Remove the pizza from the pizza stone with the pizza peel. Immediately top the finished pizzas with the flaky sea salt, freshly cracked pepper, and whole basil leaves. Slice the pizzas into 9 pieces each and serve hot. Cook the second pizza in a similar fashion.
tips for Success
Keep the Pizza Hood Dry— You want to avoid having the baking environment overly moist or humid, so make sure that the hood is dry and preheated.
Use a Pizza Stone— To properly crisp your pizza crust as well as to prevent browning, when using a pizza hood it is a good idea to pair it with a pizza stone. Many pizza hoods come with a pizza stone to make the process simple!
Oil Your Dough— Before placing it directly on the grill or pizza peel, it can be smart to rub a light layer of olive oil over the dough. Coating the pizza peel with cornmeal can help as well!
Use Medium-High Heat— For a crisp bottom that doesn’t burn, use medium-high heat on your gas grill. When cooking over a fire, use your pizza hood to help test the temperature, aiming for around 450°-500°F (232°-260°C).
Delicate Toppings— Don’t add delicate toppings like fresh basil or other herbs until after the pizza has finished baking so that they don’t burn!
Variations
Swap squash blossoms for sliced cherry tomatoes or bell peppers
Add a sprinkle of Parmesan or Goat Cheese for extra flavor
Use gluten-free pizza dough or pre-baked flatbreads for a simple meal
Try different pestos like sun-dried tomato or arugula walnut
Serving Suggestions
Serve this pizza hot and fresh off the fire with a light salad like Fresh Farro Salad with Homemade Greek Dressing or a drink like Sparkling Strawberry Elderflower Limeade. It’s great for al fresco dinners, garden parties, or casual summer nights with friends. For a full meal, pair it with Spinach and Ricotta Spiral Rolls and Juicy Watermelon Salad with Feta Cheese for a summer-themed outdoor dinner.
Storage Instructions
Best eaten fresh off the grill or fire
Store leftovers in the fridge for up to 2 days
Reheat in a hot skillet or toaster oven to keep the crust crisp
Tools You’ll Need
Pizza Hood— If you are cooking your pizza over the open fire or even on your gas grill, having a pizza hood is a must so that you can evenly crisp your crust while simultaneously melting the cheese and cooking the toppings. This tool simulates your oven while giving your pizza a lightly charred crust, signature to wood-fired ovens.
Pizza Stone— You will need a pizza stone to successfully cook your pizza over the fire without burning it! You do not need a pizza stone if you are making your pizza on a gas or charcoal grill, though you will have to “pre-cook” your crust first. This pizza hood comes with a pizza stone.
Pizza Peel— To get your pizza onto the pizza stone over the fire, a pizza peel is a must! You can build your pizza directly on the peel and then easily transfer it to the stone without burning yourself.
Outdoor Fire Pit or Grill— This is my favorite outdoor fire pit for cooking; it’s actually a fire bowl! You can easily place a grate over the top of the fire without smothering it, and it’s really pretty, too!
Grill Grate— If you are cooking your pizza over the open fire, you will need a place for your pizza stone to rest over the fire. This grill grate comes in various sizes so that it can fit over any size of fire pit!
Rolling Pin— I love Shaker style rolling pins the best.
Pastry Brush— for brushing oil
Frequently Asked Questions
Can I make this without a pizza stone or pizza hood?
Yes! You can grill directly on the grates with great results—just oil the dough and preheat the grill well. You will also need to “pre-cook” the pizza crust by baking it on one side, then flipping it and adding the toppings to finish cooking.
Can I make this pizza in the oven?
Yes. There are oven instructions in the recipe card below!
What does a squash blossom taste like?
Mild and slightly sweet, like a tender zucchini flower. They add color and a hint of garden flavor.
Can I use store-bought pizza dough?
Absolutely—this recipe was written with beginners in mind. Use whatever dough you feel comfortable with.
How do I prevent the dough from sticking?
Oil the dough before grilling and make sure your grill grates are clean and hot.
final thoughts:
This grilled pesto pizza is all about celebrating the season—from garlic scapes and squash blossoms to easy outdoor cooking. It’s simple, fresh, and a joy to share. If you’re looking for more beginner-friendly summer recipes, try Balsamic Tomato & Basil Pasta Salad or Garlic Scape Pesto next!
xoxo Kayla
Grilled Pesto Pizza with Ricotta, Zucchini & Squash Blossoms
A summer-ready grilled pizza made with pesto, ricotta, zucchini, and squash blossoms. Beginner-friendly and perfect for outdoor cooking.
Ingredients
- 1 1/2 cups (360 ml) warm water
- 2 1/4 tsp (11 g) active dry yeast
- 2 tsp (6 g) kosher salt
- 2 tbsp (30 ml) extra virgin olive oil
- 4 1/2 cups (562 g) "00" pizza flour or all-purpose flour
- 2 medium green or yellow zucchini, sliced thinly
- 12 squash blossoms
- 2 tbsp (30 ml) olive oil
- Garlic Scape Pesto
- 8 oz (236 ml) ricotta cheese
- 16 oz (454 g) mozzarella cheese slices or shredded
- Flaky sea salt, to taste
- Freshly ground pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Lightly grease a large bowl and set this aside. In an electric mixer fitted with a dough hook, whisk together the water and yeast. Let the yeast sit for about 5 minutes to bloom, or until it becomes bubbly and active. Then, whisk in the salt and olive oil.
- Slowly begin to incorporate the flour, about 1 cup (125 g) at a time. Mix the dough on medium-low speed, adding more flour until the dough is no longer shaggy and pulls itself away from the sides of the bowl. When the dough has pulled from the bowl and is sticky but not sticky enough to cling to your fingers, it does not need any more flour. Knead the dough on medium speed for about 6 to 8 minutes or until is smooth and stretchy.
- Shape the dough into a tight ball and place it inside of the greased bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 to 1 1/2 hours.
- While the dough rises, prepare your toppings. In a medium skillet, warm the olive oil over medium heat. Saute the zucchini and squash blossoms until just softened, about 3 to 5 minutes. Season lightly with salt and pepper to taste. Remove the skillet from heat and transfer the squash and squash blossoms to a plate or airtight container to store in the fridge for later.
- When you are ready to make the pizza, preheat the oven to 425° F (218° C) and lightly grease two pizza pans with a bit of olive oil. You can also sprinkle them with cornmeal to help prevent sticking.
- Gently deflate the dough with your hands. Divide the dough into two equal sized pieces. If possible, try to roll out your dough without using any extra flour. This can make the dough retract so that it does not stretch out to is full potential size. On a clean work surface, roll out the dough to 12 to 16-inch (30 to 40-cm) diameter circle. Stretch the dough with your hands, if necessary. Lift and transfer the dough to your prepared pizza pan. Repeat this process with the second piece of dough.
- Next, prick the surface of each piece of dough all over with the tines of fork to allow steam to escape while baking. With a pastry brush or a spatula, spread the garlic scape pesto over the surface of both pizzas. Divide the toppings (zucchini, squash blossoms, ricotta, and mozzarella cheese) equally between the two pizzas, arranging them however your prefer.
- Once the pizzas are dressed, place them into the preheated oven. Bake the pizzas for about 15 to 20 minutes, or until the cheese is melted and slightly golden on top. Immediately top the finished pizzas with the flaky sea salt, freshly cracked pepper, and whole basil leaves. Slice the pizzas into 9 pieces each and serve hot.
- While the dough rises, prepare your toppings. In a medium skillet, warm the olive oil over medium heat. Saute the zucchini and squash blossoms until just softened, about 3 to 5 minutes. Season lightly with salt and pepper to taste. Remove the skillet from heat and transfer the squash and squash blossoms to a plate or airtight container to store in the fridge for later.
- When cooking the pizza over the fire, the timing can be difficult to master - the best way to keep your dough ready is to chill it. Deflate your risen dough and divide it into two equal sized pieces. Shape each piece of dough into a tight ball. Lightly grease a baking sheet and place dough ball onto the sheet. Cover tightly with plastic wrap and place the baking sheet into the fridge. Chill the dough until you are ready to bake the pizzas, allowing the dough to come to room temperature before assembling the pizzas (about 30 minutes).
- When you are ready to make the pizza, prepare your fire or grill. Build a hot fire that has been burning for at least 1 hour before cooking. If using a gas or charcoal grill, preheat the grill to about 450°-500°F (232°-260°C). Once the fire has been burning, place a grill grate over the hot coals. Place your pizza hood on the grate over the fire or on your grill. Then, slide the pizza stone under the hood. Let the hood preheat to450°-500°F (232°-260°C), adjusting the fire or grill flames as needed. This usually takes about 15 to 30 minutes - try not to rush it!
- Prepare a pizza peel by sprinkling it with cornmeal to help prevent the pizza dough from sticking so that it is easier to slide onto the pizza stone.
- Now it's time to make the pizzas! If possible, try to roll out your dough without using any extra flour. This can make the dough retract so that it does not stretch out to is full potential size. On a clean work surface, roll out one piece of the dough to 12 to 16-inch (30 to 40-cm) diameter circle. Stretch the dough with your hands, if necessary. Lift and transfer the dough to your prepared pizza peel. Repeat this process with the second piece of dough later.
- Next, prick the surface of each piece of dough all over with the tines of fork to allow steam to escape while baking. With a pastry brush or a spatula, spread the garlic scape pesto over the surface of both pizzas. Divide the toppings (zucchini, squash blossoms, ricotta, and mozzarella cheese) equally between the two pizzas, arranging them however your prefer.
- Once the pizzas are dressed, gently slide them from the pizza peel to the pizza stone by shaking the peel back and forth. Bake the pizzas for about 15 to 20 minutes, or until the cheese is melted and slightly golden on top. Remove the pizza from the pizza stone with the pizza peel. Immediately top the finished pizzas with the flaky sea salt, freshly cracked pepper, and whole basil leaves. Slice the pizzas into 9 pieces each and serve hot. Cook the second pizza in a similar fashion.
Nutrition Facts
Calories
244Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
