Cut squash, zucchini and red onion in half lengthwise. Brush with oil and season with salt and pepper.

Set grill to medium. Grill squash, zucchini and onion halves cut-side down until tender and slightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut vegetables into 1/4"-thick pieces. Cut cherry tomatoes in half.

On a lightly floured surface, divide dough in half. Roll out dough as thin as possible and shape into 2 even rounds. Carefully place crusts on grill. Cover and cook until bottoms of crusts are golden brown, 3 minutes. Turn over. Working quickly, top each crust with pizza sauce, tomatoes, squash, zucchini and onions. Sprinkle with cheese. Cover and grill 8 to 10 minutes, until cheese is melted and bottoms of crusts are deep golden brown. Transfer pizzas to cutting board.

To a small resealable plastic bag, add pesto. Cut off just the tip of one corner and squeeze pesto onto the pizzas in a swirl. Slice pizzas to serve.

Source: Hannaford fresh Magazine, May June 2025