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Greco

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GrecoSara Remington

Feta, Kalamata olives, oregano, and a squeeze of fresh lemon juice give this grilled-squash pizza its unmistakably Greek flavor. I use a panini press to grill the slices of yellow squash and zucchini because I love the look and slightly charred flavor this method produces.

You can also cook the squash in the oven or on a grill or stove-top grill pan. Grilling the cut face of a lemon half in the same way gives it a beautiful appearance and tones down its acidity a bit.

Cooks' Note:

If you do not have two pizza baking stones or steels, you can use two 13" x 18" inverted rimmed baking sheets or cookie sheets. —Epicurious Editors

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