Roasted Corn, Zucchini and Goat Cheese Pita Pizza

Preheat grill to medium (approximately 400ºF). If you have the ability, turn off the middle burner and leave the outside on to give the pizza a burn-free zone.

Remove the corn kernals from the cob. In a bowl, toss the zucchini and corn in olive oil and the lemon pepper seasoning. Spread it out over a cookie sheet that you’ve first lined with a Silpat or a sheet of parchment or aluminum foil. Place the baking sheet on the grill, stirring every few minutes to keep it from burning.

Once the zucchini and corn have taken on a nice char, approximately 15 minutes, remove the pan from the grill. You’ll probably have more veggies than pita, and I was totally okay with that. Pre-dinner snack? Perfect.

Place the pitas on the grill for a minute or two, just to give it a light browning on one side. Remove it from the grill, and brush the grilled side with olive oil and top with oregano. Top with the zucchini and corn mixture. Break off small dollops of goat cheese evenly over the pizza. Alternately, you could spread the cheese on first and then top it with vegetables, but I wanted bursts of goat cheese. Place pita back onto the grill (un-grilled side down; topping side up obviously) and heat until crispy, another minute or two.

Allow to cool before eating.