This is the kind of pizza summer grilling was made for. Smoky grilled crust, crispy bacon, charred summer vegetables, creamy Alfredo sauce, and Pete & Gerry’s Organic Pasture-Raised Eggs baked right on top. The rich yolks mingle with the sauce and veggies to create a silky, savory finish that feels just right for laid-back weekends and backyard dinners alike.
Instructions
- Preheat grill to medium-high heat. If using a pizza stone or cast-iron grill pan, place it on the grill while preheating.
- Once heated, lightly oil grill grates and add zucchini slices and corn. Grill until lightly charred and tender, about 2–3 minutes per side for zucchini and 4–5 minutes for corn. Remove veggies from the grill and allow to cool slightly before slicing kernels from cob and dicing zucchini slices.
- Poke and stretch both pizza doughs into small rounds or ovals, and brush one side lightly with oil.
- Place doughs oil-side down directly onto grill grates. Grill for 2–3 minutes until lightly puffed and blistered and grill marks have formed. Carefully flip dough.
- Working quickly, spread Alfredo sauce over each grilled crust. Top with mozzarella, grilled zucchini, corn, and chopped bacon.
- Crack 1-2 Pete & Gerry’s Eggs onto each pizza (depending on preference and dough size). Close grill lid and continue cooking for 6–10 minutes, or until cheese is melted and egg whites are set while yolks remain slightly jammy.
- Remove pizzas from grill and let cool slightly. Top as desired with basil, crushed red pepper, or hot honey. Slice and serve warm while the yolks are still soft.
Tips
- Room temperature dough stretches more easily and grills more evenly.
- A pizza stone or cast iron surface helps create an evenly cooked crust.
