Grilled Zucchini, Corn, and Cherry Tomato Pizza

Everything is better on the grill. Nearly every Sunday night, weather permitting, I'll roll out the Weber and grill up something for dinner. Meat is usually the focus of my grilling endeavor (though I almost always grill corn-on-the-cob as well), but I like to make the most of the dying embers and grill vegetables for use later in the week. I most recently put some of those vegetables to good use in this light and delicious summer pizza. Zucchini, an ordinarily a fairly dull vegetable, comes to life after some time on the grill, beautifully complemented by sweet, charred corn and cherry tomatoes, all mingling under a light blanket of cheese. Although a divine bite of summer just as is, this pizza could also be dressed up for the carnivores with a bit of cooked, crumbled bacon. This particular combination of vegetables was inspired both the gods of culinary creativity and a bit by convenience, but I can imagine myriad combinations of grilled vegetables that would be just as welcome at the dinner table. So use those fading coals to make the most of your summer vegetables and whip up some quick and healthy pizzas of your own!

Grilled Zucchini, Corn, and Cherry Tomato Pizza
serves 3 to 4 as a light main course or 6 to 8 as an appetizer

3 whole grain individual pizza crusts, pitas, flatbreads, or roti (I used Stonefire Whole Grain Tandoori Roti)
3/4 cup pizza sauce, purchased or homemade
3-4 ounces grilled or roasted zucchini
3/4 cup roasted corn (from 2 ears)
9 cherry tomatoes (about 3-4 ounces)
6 fresh basil leaves, thinly sliced
3 ounces shredded or thinly sliced fresh mozzarella cheese (about 3/4 cup)

1. Preheat an oven to 450 degrees F.

2. Spread 1/4 cup pizza sauce on each roti. Top each with 1/3 of the zucchini, corn, and cherry tomatoes and sprinkle the fresh basil over the top. Top each with 1/3 of cheese.

3. Bake until cheese is melted and just starting to brown, about 8 to 12 minutes. Allow to rest briefly, slice each into 4 pieces, and enjoy warm.