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© Meredith Corporation. All rights reserved. Used with permission.
Preheat grill to medium-high.
Grill zucchini until marked and softened, about 4 minutes. Thinly slice. Reduce heat to low.
Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread the tomato mixture on the crust, leaving a 1-inch border. Quickly top with mozzarella, bell pepper and the zucchini. Sprinkle on Parmesan.
Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.