Grilled Zucchini, Green Onion and Ricotta Pita Pizza

Quickie post today as I explore Austin, TX with two of my besties! 

After the longest winter ever, how excited are you about grilling season? For a wedding present, my grandpa gave us a really nice grill, so when it’s warm enough, we like to use it as often as possible. Actually, this time of year is my favorite time to grill, because Columbia’s infamous mosquitos aren’t out yet. 

I love a good homemade pizza dough, goodness knows I’ve talked about it enough on the blog. Although I've found ways to make it easier, sometimes I’m still too lazy to get my act together and make dough.  

That’s where the pita pizza comes in. No, it’s not a crispy, chewy, homemade crust, but it’s easy and delicious. So I like it. 

Normally, this dish could be thrown together in 30 minutes or less. However, I started watching 20 Feet From Stardom on Netflix, winner of Best Documentary at this years Academy Awards, and was completed transfixed (and distracted). Thank goodness my husband was out of town because I was simultaneously crying and singing loudly singing to myself as I cooked. So really, while this should have been a 30 minute meal, it took me a good hour and 15 minutes. Do yourself a favor. Make this pizza. Watch that movie. Eat dinner at 8:30. 

Grilled Zucchini, Green Onion and Ricotta Pita Pizza

Serves 4

1 lb zucchini, halved, sliced lenthwise into 1/4-inch slices

1 tablespoon extra virgin olive oil

1/2 teaspoon cumin

4 large green onions, ends trimmed

1 jalapeno

2 cups ricotta cheese

1/2 cup chopped cilantro

1/8 teaspoon crushed red pepper flakes

2 ounces feta cheese, crumbled

4 100% whole grain pita breads

1 lime, cut into wedges

Spray grill with oil and heat to medium. 

Toss zucchini with olive oil, cumin and season with salt and pepper. Place zucchini, green onion and jalapeno on the grill. Grill the zucchini and green onion about 2 minutes per side. Grill the jalapeno about 2 minutes on all four sides. Set aside on a plate while you prepare the pizzas.

Mix ricotta cheese, cilantro and crushed red pepper in a medium bowl. Season with a little salt. 

Cut the green onions in quarters, lengthwise. Cut the stem off the jalapeno, cut in half lengthwise and scrape out and discard the seeds. Cut into thin strips lengthwise. 

Spread 1/2 cup of the ricotta mixture on each pita. Top with jalapeno, scallions and grilled zucchini. Top with feta cheese. 

Place the pita pizza back on the grill for about 3 minutes to crisp, or place it in a 350 degree oven for about 5 minutes. Serve with lime wedges.