Directions

1. Preheat the Indoor Outdoor Portable Grill to medium heat. Cut the top and bottom off of the squash and cut in half crosswise. Slice the squash into planks using the Quick Slice.
2. Spray the squash and asparagus with oil using the Kitchen Spritzer and season with salt.
3. Grill the squash and asparagus for 5–6 minutes, turning halfway through.
4. Move vegetables from the grill and place them in a medium mixing bowl. Add the pesto to the grilled vegetables and roughly chop the mixture using the Salad Chopper. Season to taste with salt and pepper.
5. While the vegetables are grilling, roll out the 5-Minute Dough to an 8” (20-cm) round. Spray the Rockcrock® Small Grill Stone with oil and place the dough on the stone, rolling out the dough to the edges.
6. Increase the heat to medium-high, place the stone on the grill and cook, covered, for 10 minutes.
7. Flip the dough over and top with the grilled vegetables, tomatoes, and Parmesan cheese. Cover and cook for an additional 3–5 minutes, or until the bottom of the dough is browned and the cheese is melted.