An hour before you want to make the pizza, take the dough out of the fridge. On a clean surface, shape into a ball and place on a sheet tray dusted with AP flour. Dust the top with more flour then place a clean tea towel (not terrycloth) over top. Place somewhere warm to rise.
When ready to make the pizza, preheat your grill on high heat, around 550F. Clean the grates.
On a lightly floured surface press and stretch the dough out to roughly a 12-inch round. If it tears just pinch it back together.
Flip a large sheet pan upside down so the lipped edge is facing down and liberally sprinkle with flour. Carefully place the dough onto the sheet tray and re-form into a circle if needed. Make sure the pizza can easily slide around on the tray. You can also do this with a pizza peel or large cutting board.
Quickly slide the dough onto the grill then close the lid and cook for 3-4 minutes on the first side or until the bottom is charred and the top has puffed up.
Using a large spatula, remove the pizza to the sheet tray and flip so the grilled side is now face up. Top with the zucchini rounds, making sure not to pile them too much on top of one another, followed by a drizzle of EVOO and a sprinkle of salt and pepper
Turn the grill down to 500F then place the pizza back on. Close the lid and cook for 4-5 minutes more or until the zucchini has softened and the bottom of the crust is golden brown and crispy.
Remove and top with spoonfuls of the ricotta cheese followed by the herbs left whole, some chili flakes, freshly grated parmesan cheese and a little more salt and freshly cracked black pepper. Lastly drizzle with the honey and serve immediately.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants