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1
Preheat grill to medium (approximately 400 degrees F).
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2
If you have the ability, turn off the middle burner and leave the outside on to give the pizza a burn-free zone.
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3
Remove the corn kernals from the cob.
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4
In a bowl, toss the zucchini and corn in olive oil and the lemon pepper seasoning.
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5
Spread it out over a cookie sheet that youve first lined with a Silpat or a sheet of parchment or aluminum foil.
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6
Place the baking sheet on the grill, stirring every few minutes to keep it from burning.
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7
Once the zucchini and corn have taken on a nice char, approximately 15 minutes, remove the pan from the grill.
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8
Youll probably have more veggies than pita, and I was totally okay with that.
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9
Pre-dinner snack?
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10
Perfect.
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11
Place the pitas on the grill for a minute or two, just to give it a light browning on one side.
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12
Remove it from the grill, and brush the grilled side with olive oil and top with oregano.
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13
Top with the zucchini and corn mixture.
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14
Break off small dollops of goat cheese evenly over the pizza.
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15
Alternately, you could spread the cheese on first and then top it with vegetables, but I wanted bursts of goat cheese.
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16
Place pita back onto the grill (un-grilled side down; topping side up obviously) and heat until crispy, another minute or two.
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17
Allow to cool before eating.
