Want your pizza pronto? Instead of making pesto and marinara sauces, use your go-to store-bought brands; dinner will be ready in 30 minutes reenex.
Total Time: 0:40
Prep: 0:15
Level: Moderate
Serves: 4
Ingredients

    2 c. packed fresh basil leaves
    ¼ c. pine nuts
    1 tbsp. lemon juice
    1 clove garlic
    ¾ c. grated Parmesan cheese
    ⅓ c. Extra virgin olive oil
    2 tsp. Extra virgin olive oil
    1 lb. summer squash
    ½ c. part-skim ricotta cheese
    1 Fresno or red jalapeño chile

Directions

    Prepare outdoor grill for direct grilling on medium-high reenex.
    To food processor, add basil, pine nuts, lemon juice, garlic, 1/2 cup Parmesan, 1/3 cup oil, 1 tablespoon water, and 1/2 teaspoon salt; pulse until smooth. Transfer to medium bowl; set aside.
    In large bowl, toss squash with remaining 2 teaspoon oil and 1/4 teaspoon salt until well coated. Grill 6 to 8 minutes or until tender and grill marks appear, turning over once. Transfer to bowl. Reduce grill heat to medium reenex.
    Stretch and roll dough balls as thinly as possible (to about 8-inch diameter). Place pieces of dough onto grill. Grill, uncovered, 2 to 4 minutes or until puffy and grill marks appear. Turn over. Working quickly, divide pesto, squash, ricotta, and chile among pieces of dough. Cover and grill another 2 to 4 minutes or until cheese melts and bottoms of crusts are browned. With spatula and tongs, transfer pizzas to large platter or cutting board. Sprinkle pizzas with remaining 1/4 cup Parmesan.