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Summer Veggie Pizza

Summer Veggie Pizza

A light and revitalizing Summer Veggie Pizza that celebrates the peak of the growing season with fresh vegetables and a crispy crust.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb pizza dough (store-bought or homemade)
  • 3 tbsp extra virgin olive oil
  • 2 cloves minced garlic
  • 8 oz fresh mozzarella
  • 1/4 cup shredded parmesa
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1/2 cup fresh corn kernels
  • 1/2 cup cherry tomatoes, halved
  • Fresh basil leaves to taste
  • Red pepper flakes to taste
  • Sea salt to taste

Method
 

  1. Preheat your oven to its highest setting, around 500 degrees Fahrenheit.
  2. Prepare your vegetables by slicing the zucchini, squash, and peppers into very thin rounds.
  3. Roll out your dough on a lightly floured surface to a 12-inch circle or rectangle.
  4. Transfer the dough to a piece of parchment paper and brush the surface with the garlic and olive oil mixture.
  5. Distribute the fresh mozzarella evenly across the dough.
  6. Layer the zucchini, squash, peppers, and tomatoes in a single layer on top of the cheese.
  7. Sprinkle the fresh corn kernels over the top and add a light dusting of sea salt.
  8. Carefully slide the pizza onto a hot pizza stone or preheated baking sheet.
  9. Bake for 10 to 12 minutes until the edges are golden brown and the cheese is bubbling.
  10. Remove the pizza from the oven and let it rest for two minutes before garnishing with fresh basil and parmesan cheese.

Notes

To prevent sogginess, lightly salt the zucchini slices and let them sit on a paper towel for ten minutes before topping. Use high heat and avoid overcrowding the toppings.