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Summer Garden Pizza

Summer Garden Pizza

A vibrant and fresh pizza made with seasonal vegetables from the garden, featuring a crispy homemade crust and a blend of cheeses.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 2 medium pizzas servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups All-purpose or Bread Flour
  • 1 cup Warm Water (110°F)
  • 2 1/4 tsp Active Dry Yeast
  • 2 tbsp Olive Oil
  • 1 tsp Honey or Sugar
  • 1 small Zucchini (thinly sliced)
  • 2 medium Heirloom Tomatoes (sliced)
  • 1/2 cup Fresh Sweet Corn (shucked)
  • 1/2 cup Bell Pepper (julienned)
  • 8 oz Fresh Mozzarella
  • 1/4 cup Grated Parmesa
  • 1/4 cup Fresh Basil Leaves
  • Red Pepper Flakes & Sea Salt to taste

Method
 

  1. Combine warm water, yeast, and honey in a large bowl and let sit for about five minutes until foamy.
  2. Add olive oil and salt, then gradually stir in flour one cup at a time and knead for about eight minutes.
  3. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about one hour.
  4. Slice zucchini and tomatoes thinly, salt the tomatoes, and shuck the corn.
  5. Preheat oven to 475°F or 500°F, placing a pizza stone inside if available.
  6. Punch down the risen dough, divide into two portions, and roll out on parchment paper.
  7. Spread a thin layer of sauce or olive oil, layer mozzarella cheese, then add vegetables.
  8. Sprinkle parmesan cheese and red pepper flakes on top.
  9. Transfer to the hot stone or baking sheet and bake for 10 to 12 minutes until golden brown.
  10. Let rest for two minutes, then add fresh basil leaves before slicing and serving.

Notes

Ensure to salt watery vegetables before adding to prevent sogginess. Use high-quality olive oil for drizzling at the end.