Please, Bug Out: 8 Things You Should Know About Cooking with Bugs

The sticker shock of eating bugs has worn off. Western civilization may pride itself on its culinary heritage and prowess, its forward-thinking innovations in the gastronomic arena, but the fact remains that there’s major food tradition that 80 percent of the world’s population celebrates that we don’t: eating bugs.

While we have definitely been coming around to the concept in recent years—assisted, no doubt, by the the fact that the U.N. Food and Agriculture Organization has encouraged it as the sustainable protein choice for our planet’s future—we’re definitely behind the learning curve. Sure, insects are now popping up at well-respected restaurants in Chicago and you can even find chili-lime roasted chapulines (a.k.a. grasshoppers) on sale at Seattle Mariners games as a beer nut alternative, but we’re still way behind in terms of insect cookery being less of a novelty and more a part of everyday life.

To that end, SmithsonianChannel.com and the Smithsonian Earth App are debuting a new six-part series called “Bug Bites” (premiering Monday, Aug. 27) that chronicles biologist and food-lover Haley Chamberlain Nelson as she partners up with experts to learn about cooking with bugs. And to celebrate, we chatted with one of the show’s stars, chef and cookbook author David George Gordon, better known as The Bug Chef, about the insect culinary arts. Here are eight cool things we learned.

Beware of Bright Colors: The-Can-I-or-Can’t-I Rule of Thumb

According to a report published in 2013 by the U. N. Food and Agriculture Organization, there are nearly 2,000 species of edible insects on the planet. As much as we like having a lot of options to consider, one crucial question remains: How are supposed to know which of all the insects out there are actually included in the 1,900+ item menu? For that, Gordon has a handy rule of thumb: If it’s brightly colored, don’t eat it. “The easiest rule is that insects that are brightly colored, like a ladybug, are not good for consumption. In bug language that means, ‘don’t eat me, I don’t taste good.’ Bugs that blend in naturally, they need the camouflage because they taste good.” But, aside from color, “most bugs aren’t a problem unless they’ve been eating some kind of poisonous plant or pesticide.”

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Bug-Eating Beginner? Try Crickets

Feeling a little intimidated by the idea of learning how to cook with insects? Consider crickets your “starter” or “gateway” bug. According to Gordon, “it’s pretty hard to mess up cooking with crickets. You can’t overcook them because they armor over their entire body; they’re sealed up, there’s no way for moisture to escape.” And, bonus, he adds this pro tip: “Buy week-old cricket nymphs instead of adults. They don’t have their wings and are less crunchy and more tender.” (Apparently Conan O’Brien said they tasted like veal when he tried them on his show.)

Solutions for the Squeamish

Still a little squeamish about the idea of eating bugs? No judgment. Dip your toe into the insect culinary arts by opting to start off with processed products that have less of a visual “ick” factor like cricket or mealworm flour, black ant powder, or grasshopper salt. There are also a lot of companies now that make insect-based energy bars, chocolate bars, and protein powders if you’re less into the DIY cooking thing.

Ice, Ice, Baby: Buy Flash-Frozen or Fresh and Then Freeze

If you’re in the market for edible insects, Gordon says that “the easiest thing is to go online and start noodling around. Entomo Farms  in California, for example, just raises millions of crickets for human consumption. It’s a little nuts but you can even find gluten-free crickets online.” While he notes that while a lot of bugs—caterpillars, beetles, grasshoppers, crickets, etc.—are sold dried purely out of ease of shipping, he likes to buy fresh or flash-frozen. It’s important, though, that if you do buy fresh, freeze the insects first and then sort as freezing is the most humane way to kill them. Aside from shopping online—EntoMarket  and Rocky Mountain Micro Ranch  are favorites—he also recommends looking for edible bugs in hispanic markets, the frozen foods section of Asian markets, and in herbal medicine shops in international districts.  

Good for Your Daily Dose of Vitamins, Minerals, and More

Proponents of eating bugs are quick to talk about the associated health benefits, and with good reason. “All are incredibly rich in protein,” explains Gordon, “the same amount as in ground beef.” He notes that crickets are rich in calcium and omega 3, termites have a ton of iron, and that bee larvae are high in vitamins A and B. But that’s not all: “In China, black ants are sold as medicine. They increase sexual vigor and are basically like a natural Viagra; They also are supposed to slow the aging process. You could try them in a pear salad, they have a very complex flavor, think of it as putting pepper on your salad.”

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Let the Flavor Be Your Guide

When it comes to cooking with bugs, it seems that flavor profile is a more important consideration than technique or method (though Gordon warns that caterpillars will pop in a wok). Grasshoppers and crickets are more neutral in flavor, and therefore are great for showcasing whatever seasoning you give them, whereas something like bee brood are described as having a similar taste to almonds or peanuts. And flies that develop on cheeses will take on the flavor of their host, while other flies that grow around water habitats might taste like fish or duck. Stinkbugs, ironically, add an apple flavor when used in cooking. Long story short, do your research on the flavor of your chosen insect before assigning it a recipe.  

Shellfish Allergy? Stay Away

Fun fact: If you suffer from a shellfish allergy, your “Cannot Eat List” also includes insects. Both shellfish and insects are classified as arthropods, having an exoskeleton and segmented bodies, and have proven to share some common allergens. So to be on the safe side, let’s just say if you have some not-so-pleasant reactions to eating shrimp, crab, and lobster, it’s probably a good/safe idea that you abstain from the entomophagy (a.k.a. eating bugs) trend.

The Sustainable Choice

At the very least, we should all be able to get behind and support the idea of eating bugs for the sheer fact that it’s actually a very sustainable, good-for-the-planet thing. “What’s so funny is that we have this culture of disliking bugs and yet if we didn’t have insects the planet would grind to a halt in a couple of weeks. Not only are they a superfood, but they’re very easy to raise and require a lot less resources, food, and water than more common livestock like chickens or cattle.”

Related Video: Try Edible Insects at this Authentic Mexican Eatery

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What Is the Difference Between Mozzarella and Burrata?

When it comes to summer cheeses, mozzarella and burrata rank among the best. Both are semi-soft, white, and Italian in origin, but in addition to being incredibly delicious, they’re also really, really easy to mistake for one another. If you’re constantly confusing the two, it’s okay! We’re here to help sort through all the curds and whey—here’s what makes them unique in their own right.

Let’s start with mozzarella. Whether you’re topping a pizza or making a Caprese salad, this cheese always comes in handy. Unlike a lot of varieties of cheese, mozzarella is not aged and is best eaten right after being made. When made fresh, it has the most amazing texture. At it’s best, it’s moist and elastic, but not rubbery and has just enough stretch to pull apart with your fingers. Mozzarella is commonly made with cow’s milk, but it can also be made from water buffalo’s milk, which is a rarer and more expensive variety.

As for burrata, well this cheese takes mozzarella to the next level. While partially made from mozzarella cheese, burrata is so much more than that, which makes it  the most deceptive of the cheeses. It consists of an outer shell of mozzarella, but like the old saying goes, it’s not what’s on the outside that counts. It’s all about the inside, which is hollowed out and filled with soft curds and cream. Burrata literally translates to “buttered” which should give you a sense of its rich, decadent flavor. Seriously, this cheese is so filling you can make an entire meal out of it. Just pair it with a crusty loaf of bread of bread and tomatoes and you have dinner. Or at least I do.

If you’re looking for some inspiration on how to enjoy these cheeses, beyond crostini, look no further than the recipes below!

Summer Peach Caprese Salad

Chowhound

If you’re looking to pair mozzarella with summer fruit, it doesn’t get any better than peaches. This deceptively simple salad combines the mild cheese with the stone fruit for unparalleled flavor. Get our Peach Caprese Salad recipe.

Burrata Cheese with Slow Roasted Tomatoes and Olive Oil

Heartbeet Kitchen

It doesn’t take much more than olive oil and cherry tomatoes to make burrata shine. Check out this recipe for Burrata with Roasted Tomatoes and see for yourself.

Baked Radicchio and Mozzarella Pasta

Chowhound

Try this baked pasta dish in lieu of lasagna. The addition of leafy vegetables adds layers of flavor and texture to an already robust dish. Get our Baked Radicchio and Mozzarella Pasta recipe.

Caramelized Onion Carbonara with Brussel Sprouts and Burrata

Yes to Yolks

When it comes to creamy comfort food, nothing tops this pasta recipe. Because bacon, brussels sprouts, and burrata make everything better. Check out this recipe for the ultimate Carbonara dish.

Pasta Salad with Spinach, Olives, and Mozzarella

Chowhound

If you want something a little lighter, try this pasta salad. It’s full of veggies, but still has the pivotal inclusion of cheese. Get our Pasta Salad with Spinach, Olives and Mozzarella recipe.

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Mom’s Ground Turkey and Peppers

The mother of ground turkey recipes, this 1-pot family classic is quick and easy! Sautéed ground turkey with onions, garlic, bell peppers, and seasoned with chipotle chili.

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Grilled Tarragon-Mustard Chicken Skewers

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8 Unusual Trail Mixes to Serve at Your Next Party

Healthy Nibbles and Bits

Not to dump on the culinary traditions of previous generations but come on guys…GORP? Really? Is that the best you can do?

It’s not that “good old raisins and peanuts” don’t taste good together, or that they won’t keep you from getting the hanger pains on a long hike to the campgrounds, it’s just that we’re living in a food lover’s golden age and we do better when it comes to our trail mix game.

Sure, adding in crunchy cereal and sweet chocolate M&Ms is a step in the right direction, but what about taking it another step further? Just think, for example, of how some of the flavors of your favorite dishes can inspire a whole new age of next-level snack mix. Just think of the possibilities. Pizza? Yup. Tacos? Sure. Barbecue? Definitely. Ice cream? Why not. Check a few of our favorite food-inspired trail mix recipes below.

Old Bay Trail Mix

The Beach House Kitchen

Several years ago I became good friends with a Baltimore native and, as a result, became privy to a great culinary truth my Texas upbringing simply hadn’t covered: Pretty much everything tastes better with Old Bay on it. Boiled crabs (obviously); Popcorn; Grilled meat/fish/veggies; Cheese pizza…it even works well sprinkled lightly over vanilla ice cream. And, as this recipe proves, it’s also a great way to add some zesty-salty-savory flare to your routine trail mix game. Try this Old Bay Tail Mix recipe.

Spicy Barbecue Snack Mix

Hungry Enough to Eat Six

Want to get more barbecue out of your barbecue? Snack on this vinegary barbecue sauce-tossed snack mix while you fire up the grill and wait for the finger-lickin’ goodness to begin. Try this Spicy Barbecue Snack Mix recipe.

Buffalo Cheddar Ranch Chex Mix

Iowa Girl Eats

Football season is fast-approaching, which usually means buffalo sauce is about to start its months-long starring residency in your fridge and culinary repertoire. And as much as we love and respect a well-made batch of fiery-tangy buffalo wings, it turns out the bold flavors also do wonders to liven up a bowl of homemade Chex snack mix. Try this Buffalo Cheddar Ranch Chex Mix recipe.

Brown Butter Furikake Chex Mix

Healthy Nibbles and Bits

Here’s a combination you probably never thought would see daylight: Sushi and trail mix. No, don’t worry, we’re not suggesting you chop up some raw fish and toss it in with your favorite blend of nuts and crunchy cereal (although, think of the added protein…). This fun take on the all-American snack classic adds soy and furikake–the traditional savory Japanese rice, fish, and vegetable seasoning—to the hard-to-resist combination of pretzels, chex, and mixed nuts. Try this Brown Butter Furikake Chex Mix recipe.

Crunchy Taco Trail Mix

Around My Family Table

Don’t feel like bringing all the necessary fixings for top-notch tacos on your camping trip? (Perishable essentials like sour cream and guacamole might be especially tricky, for example). Instead, consider this crunchy taco-inspired trail mix featuring a mix of Bugles, Fritos, cashews, and pepitas tossed with butter, chili powder, and cumin. We also wouldn’t be opposed to seeing what happens when you mix in your favorite hot sauce (just sayin’). Try this Crunchy Taco Trail Mix recipe.

Pepperoni Pizza Trail Mix

Kitchen Concoctions

As high-tech as food delivery apps have gotten, we still haven’t quite reached a place where you can order in a large pizza while on your big hiking trip. One clever solution to keep the craving at bay? This savory snack mix that calls for mini pepperoni, Italian and dry spaghetti sauce seasonings, and Parmesan cheese to help conjure the real thing. Try this Pepperoni Pizza Trail Mix recipe.

Chunky Monkey Trail Mix

Eating Bird Food

Since bringing ice cream on the hike isn’t an option, satisfy your sweet tooth with this dessert-inspired (but still relatively good-for-you) trail mix featuring banana chips, almonds, peanut butter chips, chocolate chunks, and coconut flakes. Try this Chunky Monkey Trail Mix recipe.

S’mores Snack Mix

Like Mother, Like Daughter

Just in case s’mores around the campfire aren’t enough, try packing a baggie of this sweet snack mix that recreates the iconic dessert by combining mini marshmallows, chocolate chips, Golden Graham cereal, and mini pretzels. It may lack the thrill of trying not to set your marshmallow on fire, but it tastes just as good as the real thing. Try this S’mores Snack Mix recipe. 

Related Video: How to Make S’mores Trail Mix

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Liven Up Your Labor Day Veggie Tray with These Unique Dips

It’s still summer, so Labor Day menus can lean heavily on burgers and hot dogs, but you probably want an appetizer or two to nosh on while everything else cooks. Dips are always welcome, and classics like queso and spinach artichoke dip never go out of style. Still, if you want to try something new, we’ve rounded up a dozen delectable—and different—dips.

Put out a plate of raw veggies and chips and a pitcher of sangria and your guests will be happy to wait while you fire up the grill—but don’t take too long, because it’s pretty easy to make a meal out of these delicious, hearty dips all on their own.

Loaded Baked Potato Dip

Well Plated

Actual mashed potato, crisp bacon, sharp cheese, and chives make this Greek yogurt and sour cream dip eat like a meal. Choose sturdy potato chips for dipping and try not to think about the double whammy of carbs. Get the recipe.

Mexican Street Corn Dip

Cooking and Beer

Mayo, cumin, chili powder, and cotija cheese slathered on grilled corn is a classic Mexican street snack (elotes), and it translates ingeniously to a dip. Feel free to add a squirt of lime, and even grill the corn and jalapeño before folding them in. Corn tortilla chips are a natural partner, but bell peppers’ sweetness would be brilliant too. Get the recipe.

Cheesy Barbecue Dip

The Gunny Sack

If you’re looking for a meatier appetizer, this dip blends shredded barbecue pork with plenty of cheese. This is no time for carrot sticks, but smoky sweet potato chips would work (and hey, they’re technically a vegetable). Get the recipe.

Everything Bagel Dip

An Affair from the Heart

A blend of minced onions and garlic, sesame and poppy seeds, and caraway mixed into cream cheese (naturally) and sour cream makes a perfect dip for bagel chips, but it’s light enough to work well with raw veggies too. Consider folding some chopped smoked salmon into the dip if you’re a lox lover. Get the recipe.

Pizza Dip

Show Me the Yummy

Loaded pizza dip with pepperoni, sausage, and olives is like a supreme pie with extra-extra cheese. The crust comes in the form of whatever carbs you dip. Or you could go with cauliflower. Get the recipe.

Crab Rangoon Dip

Damn Delicious

Your favorite Chinese-American delivery app makes a brilliant dip (and is a nice update on the classic hot crab dip). Unlike what you find in the takeout container, this contains real crab, not krab-with-a-k. And the warm cream cheese is joined by white cheddar and parmesan, with homemade wonton chips for scooping it up. Get the recipe.

Shrimp Scampi Dip

Closet Cooking

If shrimp is more your speed, this garlicky cheese dip with white wine and lemon juice is a thing of beauty. Slices of toasted baguette are probably best for dipping, but even celery will taste amazing as a vehicle for this. Get the recipe.

Reuben Dip

Culinary Hill

Your favorite sandwich (the Reuben, of course) gets deconstructed into a warm, gooey dip full of corned beef, sauerkraut, swiss cheese, and Thousand Island dressing. Serve with rye crackers and carrot sticks. Get the recipe.

Buffalo Chicken Dip

Chowhound

Buffalo sauce, chicken, and blue cheese are perfect in pretty much any form, including this wings-inspired dip. It’s definitely too good to reserve just for football season. Carrot sticks and celery are the obvious choice on the side, but try lightly roasted broccoli too. Get our Buffalo Chicken Dip recipe.

Cheesy Chicken Alfredo Dip

Lemon Tree Dwelling

Creamy alfredo sauce, three kinds of cheese, and tender chicken combine into a dip you could almost eat with a fork. Diced tomatoes and basil make a nice fresh contrast scattered on top, and you could mix cooked spinach into the dip itself to sneak in some more vegetables if you wanted. Scoop it up with garlic bread sticks if you’re feeling especially indulgent. Get the recipe.

Creamy Skillet Cheeseburger Dip

The Chunky Chef

Do dill pickle dip one better and add ground beef, bits of bacon, and plenty of cheese, then warm it up until it’s gorgeously gooey. Any standard dipper would work here, but it does seem like the perfect time to break out some crisp French fries…. Get the recipe.

Related Video: How to Make Muffaletta Dip

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How to Grill Pizza for Labor Day

Don’t think your dear old grill can’t sense it. That gradual, subtle seasonal shift signaling that, once again, it’s time to hand the baton off and let the oven and stove reclaim your undivided culinary attention. So why not use this Labor Day as an occasion to celebrate something the grill does better than the oven: Make pizza.

Unconventional though it may sound, the grill is actually a very logical choice for making great Neapolitan-style pies. Because it can get so much hotter (and in a shorter period of time, too) than a traditional oven, the grill actually functions as a closer approximation to a wood-fired grill. It’s a perfect way to consistently achieve that kind of swoon-worthy crisp, charred crust and still-doughy interior. Plus, the grill (both charcoal and gas work) lends the dough a lovely, light smoky flavor.

And, bonus, it really doesn’t require all that much work (Labor Day is about not working, after all).

All you need to do is make a basic pizza dough, which you can do the night before, divide it up into rounds, stretch it out, and shape it into something round-ish and manageable-sized (it doesn’t need to be pretty). Then, prep some toppings, fire up the grill, and lay the dough down directly on the grates. Wait a minute or two as the dough starts to puff up and bubble, checking for even doneness on the underside and shifting as necessary, and then flip. Add your desired topping, close the top, and another couple minutes later—boom—pizza’s ready.

Just keep the following in mind to avoid some common pitfalls:

Flour Power

Because you’re working over a blazing hot grill here, you’re going to want a fairly sturdy dough that is easy to work with and won’t require much finicking. It helps to have a dough that is nice and dry, not sticky (you can imagine what kind of mess that might make). Some recommend adding just a touch more flour than you normally might to help ensure this, or even using bread dough, although this risks sacrificing some of the chewiness.

Dough Size and Shape

Grilling pizza is all about embracing amorphous round shapes. It doesn’t need to be a circle, and it doesn’t need to be perfect. “Rustic” is your inspiration word here. And no need to make that classic rounded pizza edge. Remember, the side the ends up with the toppings is going to hit the grill first and the raised edge would interfere with the even cooking. Be careful not to make it too big and thin—it’ll be too difficult to transfer to the grill and will also likely cook faster than the toppings have a chance to heat up. Somewhere around ¼ inch thickness is usually good.

Hot In Here

A bit of a no-brainer, but it doesn’t hurt to be extra clear: For this to work well, your grill needs to be real hot. Most recommend preheating your grill for about 10 to 15 minutes. A temperature of around 500 degrees works real well or, for the daring, until it’s too hot for you to hold your hands over the grill for more than a couple seconds.

Oil Up Good

Greasing up is essential to helping make the dough easy to handle and not stick. Before laying your dough down on the grill, grab a pair of tongs to brush an oil-soaked, folded paper towel across your (very clean!) grates. It also doesn’t hurt to to brush a little oil on the side of the dough you’re going to grill first. Oh! And don’t forget to lightly oil the raw, top side as the bottom is grilling so that it’s ready when you need to flip.

Toppings Timing

Grilling pizza takes what you know about the traditional topping process and turns it on its head. Unlike in an oven where heat surrounds the pie, using a grill means that you basically just have the flame underneath to cook the dough and heat the toppings. Therefore, adding the cheese first, before the sauce, helps ensure proper meltage. This works especially well if you’re using large pieces or big dollops of cheese, and you can ladle the sauce in sections around them. Similarly, any toppings that need to be pre-cooked or pre-heated should be prepped and ready to go as such before hitting the dough. Remember, these pies cook up fast (about a minute or two per side) so having your mise en place on point is key. Another quick word on that quick cook time: If you’re not comfortable working over the hot grill to top your pie (because, you know, hot flames), feel free to transfer the half-cooked dough to a cookie sheet or clean work station to conduct your topping artistry before returning it to the fire to finish.

Hungry yet? Here’s some recipe inspiration to help you achieve Grilled Pizza Master status.

Mozzarella, Tomato, and Fresh Basil Grilled Pizza

Chowhound

As much as I’m a toppings maximalist, the simple, classic Margherita pie will always reign above the rest from me. The combination of zesty tomato sauce, plump mozzarella, and fragrant fresh basil the standard of transparent, ingredient-focused perfection all pizzas should reach for. Get our Mozzarella, Tomato, and Fresh Basil Grilled Pizza recipe.

Bacon, Asparagus, and Goat Cheese Grilled Pizza

Chowhound

Give tomato sauce the night off and give garlicky, basil-packed pesto a chance to shine instead. The punchy sauce is as good on pizza as it is on pasta, and is a perfect platform for fresh asparagus, crumbled bacon, and spoonfuls of tangy goat cheese. Get our Bacon, Asparagus, and Goat Cheese Grilled Pizza recipe.

Roasted Pepper and Spicy Sausage Grilled Pizza

Chowhound

The classic sausage and peppers combo of deli sandwich fame is out of the hoagie here and living it up large on a crisp, char-grilled slab of pizza dough. Get our Roasted Pepper and Spicy Sausage Grilled Pizza recipe.

Pepes’s-Style Clam and Garlic Grilled Pizza

Deb Lindsey for The Washington Post

Even if you’re not normally a white pie person (like me), this sauce-less pizza is sure to convert you. Inspired by the iconic rendition at the famed Frank Pepe’s in New Haven, Connecticut, this grilled version features the same winning combination of briny-sweet chopped clams, garlic, and punchy Pecorino Romano cheese. Get the recipe.

Charred Corn and Rosemary Grilled Pizza

Foodie Crush

Grilled corn is a summer staple, so, really, it’s only fitting that it makes a dynamite topping for a seasonal grilled pizza. The light char gives the sweet kernels a subtle smokiness, while the rosemary adds a bright, woodsy herbaceous note. (Or, if you want to get a little luxe with the concept, you can always add sweet corn’s best friend, lobster, to the mix.) Get the recipe.

Peach and Prosciutto Grilled Pizza

What’s Gaby Cooking

Grilled peaches with honey and ice cream are a favorite warm weather dessert, but it turns out the grilled fruit works equally well in a savory application, as this pizza proves. Here, the slices of charred peach are matched up with generous strips of salty prosciutto, creamy mozzarella, fresh basil leaves, and spicy red pepper flakes. Get the recipe.

Fig, Balsamic Onions, and Gorgonzola Grilled Pizza

Feasting At Home

A classic cheese board pairing gets the grilled pizza treatment here, partnering wedges of luscious figs, tart balsamic onions, and rich, funky-savory gorgonzola. Pass the wine, please. Get the recipe.

BBQ Chicken Grilled Pizza

House Of Nash Eats

Guilty food pleasure confession time: I love California Pizza Kitchen’s barbecue chicken pizza. Chalk it up to childhood nostalgia, I don’t know, but I just have a soft spot for that craveable combination of tangy-sweet BBQ sauce, juicy grilled chicken, melted mozzarella, and thin slices of zesty red onion. It’s not quite the original, but this grilled pizza rendition might even be better. Get the recipe.

Cherry, Goat Cheese, and Arugula Grilled Pizza

Recipe Runner

Arugula, goat cheese, and cherries sound like the makings of a great salad. One way to make it even better? Take it all and throw it on top of a piece of grilled pizza dough. Sorry not sorry, as far as I’m concerned, carbs always improve a party. Get the recipe.

Triple Mushroom Grilled Pizza

Table For Two

For those who feel like mushrooms always get the shaft in the toppings department, playing second fiddle to superstars like sausage and pepperoni, this pizza is for you. A mix of portabella, shiitake, and oyster mushrooms, this umami-fest of a pie gives the beloved ‘shroom the spotlight it deserves. Get the recipe.

Bacon, Egg, and Cheese Grilled Pizza

A Cozy Kitchen

I like pizza in the evening, and at supper time, but there’s something about having pizza in the morning that just feels like an extra-special treat. Crispy, salty strips of bacon, sunny-up eggs with decadent runny yolks, and plenty of gooey melted cheese on thin grilled pizza dough? Brunch game status: legendary. Get the recipe.

Zucchini and Ricotta Grilled Pizza

What Should I Make For

Veggies may not always elicit the excited “oohs” and “ahhs” that some other pizza toppings do, but this zucchini pie is here to lend the concept some legit street cred. Ribbons of summer squash are kept raw to retain a slight crunch, and dollops of fluffy ricotta and aromatic lemon zest keep it light and bright. Get the recipe.

Blueberry Grilled Pizza

Yellow Bliss Road

Enjoy blueberries in a different kind of pie with this clever, perfect-for-summer dessert grilled pizza. The crisp, slightly smoky dough is the perfect contrast to the cool cream cheese and sweet, gooey berry compote. Get the recipe.

Nutella and Roasted Fruit Grilled Pizza

Lulu The Baker

Look, anytime Nutella is in the picture, I’m a happy camper. But when it’s slathered over grilled dough and topped with roasted fresh fruit, I’m even happier. Plus, a grilled pizza is a hell of a lot easier to make than a crepe. Get the recipe.

Related Video: American Pizzas That Aren’t From New York or Chicago

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