You Gotta!

Grilled Summer Pizza


  • 16 oz. Galbani® 1882 Fresh Mozzarella Pre-Sliced Log
  • 15 oz. Galbani® Ricotta
  • 1 large zucchini, cut into discs
  • Lemon zest from half a lemon
  • Salt and pepper (Black salt recommended)
  • 16 oz. store bought pizza dough or 12” store bought pizza crust
  • Semolina flour, for sprinkling
  • Extra virgin olive oil
  • 8 slices prosciutto
  • 1 small handful fresh basil


  • Place dough on a lightly floured work surface and let sit at room temperature for 30 minutes. (Skip this step with store-bought crust.)
  • Salt zucchini discs 1 hour ahead in strainer to remove excess water. (This helps zucchini brown while grilling.)
  • Ricotta mixture: Mix ricotta, lemon zest, salt, and pepper. Set aside.
  • Grill or sauté the zucchini for two minutes per side. Set aside.
  • Heat grill to the highest temperature (600 degrees F, if possible).
  • Roll out pizza dough to create oblong, organic shape.
  • Brush one side of dough with olive oil.
  • Grill dough: Lay dough on grill with olive-oil side down. Brush top of dough with thin layer of olive oil. Let dough cook for about 3 minutes with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift dough periodically to prevent scorching. The dough should have grill marks on it, but it should not get crispy.
  • Remove dough from grill.
  • Top pizza: Spread the grilled side of the dough with a thin layer of ricotta mixture. Layer mozzarella slices evenly, then top with zucchini. Drizzle lightly with olive oil.
  • Cook pizza: Return topped pizza to the grill and cook with the lid on for about 3 minutes. Use your sense of smell—if pizza smells like it’s scorching, take lid off and move pizza to a cooler part of grill or turn heat down.
  • Remove from oven and garnish with prosciutto, and basil.
Facebook Instagram Pinterest Print

© 2022 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l.

Ricotta Bowl