My family loves to make homemade pizza. We don’t have any great pizza places close by, so making our own is the only way we get to enjoy really good pizza without a drive. We make all different kinds of pizza but even when we make just a cheese pizza at home, it ends up being amazing. And for extra bonus points, it’s fun to make pizza so why wouldn’t you? I love to get creative with it, which is exactly what I did when I came up this version of Summer Vegetable Pizza.
If you are looking for ways to use up those summer vegetables before the season is over, this pizza is the perfect way to do it. Local tomatoes, sweet corn and zucchini are some of my summer favorites. It may seem like an odd combination for pizza, but I promise you that it totally works and tastes crazy good. Also, this pizza is made with a basil pesto sauce which works so well with these fresh vegetables.
Please, please feel free to make substitutions! Use what you like and what looks good at the market. Or use what you have in your vegetable bin. I can’t tell you how many times I have made pizza with veggies that I have hanging around my kitchen.
I bake my pizzas on a pizza stone. It’s the best way to get that crispy crust. I purchased one years ago at a kitchen supply store. I have double ovens so I just keep it in the bottom oven at all times. That way it’s all set to go when the mood strikes me. If you do not own a pizza stone, see my notes below.
Make your own pizza dough or purchase some at the grocery store. There are some really good ones out there now and I always keep a few balls of dough in my freezer for an easy weeknight dinner. Just defrost the dough on your counter top in the morning and by dinner time you will be turning out gourmet pizzas for the family.
Summer Vegetable Pizza
Summer Vegetable Pizza
Makes 2 to 3 pizzas.
- 1 - ball of pizza dough - store bought or home-made
- 2 - medium ripe tomatoes
- 1 - ear of fresh corn - you can use frozen corn - thawed
- 1 - zucchini squash
- 1 - red onion
- fresh mozzarella - sliced
- basil pesto - purchase or make
- olive oil
- kosher salt and black pepper
- fresh basil leaves - use after you bake the pizza
Make your favorite pizza dough in advance or let a purchased pizza dough come up to room temperature.
Preheat oven to 475 degrees F. with a pizza stone in the oven for at least a 1/2 hour.
Prepare the toppings
Slice the tomatoes thin and place on a couple of layers of paper towels. With another paper towel, press gently on the tomato slices to absorb the liquid. Set aside. You do not want the tomatoes too watery for the pizza.
Slice zucchini into very thin discs ( about 1/8"); cut off the corn kernels from the cobb; slice 1/2 the onion very thin. Put these vegetables in medium size bowl and toss with a little olive oil and a pinch of kosher salt. Set aside.
Make your pizza
Cut the pizza dough in half or thirds to make 2 or 3 small pizzas.
On a floured surface, stretch out the dough thin to make a pizza. It does not have to be a circle and will look more authentic if the shape is a little irregular. If the dough seems to be too elastic, stretch it out as best you can, then let the dough rest for 5 or ten minutes. This relaxes the dough and will make it easier to get it to the size you want.
Sprinkle a little flour onto a pizza peel. Place the pizza dough on the pizza peel and use it to transfer the dough onto the hot pizza stone. Bake for about 2 to 3 minutes and then take it out again. You do not have to do this step, but I find it easier to transfer the pizza dough when it has a lot of toppings on it, onto the stone if it has been baked a bit first.
Take a couple of spoonfuls of pesto and spread a thin layer over the partially cooked dough, leaving about a one inch crust.
Add some slices of the fresh mozzarella and arrange over the top.
Arrange some of the tomato slices around the pizza.
Take some of the vegetable mixture and spread it around the pizza dough. Sprinkle with a little salt and black pepper if desired and a drizzle a small amount of olive oil.
Using the pizza peel, return the pizza to the oven and bake for about 8 to 9 minutes or until the cheese is melted and the crust is a nice golden brown
Remove pizza from the oven using the pizza peel. Transfer to a cooling rack. Let the pizza cool for a few minutes and then transfer again to a cutting board. Sprinkle a little fresh basil on top. Cut pizza into slices with a large knife and serve. Make the next pizza while the first one is cooling.
- This recipe uses a pizza stone. If you do not have a pizza stone, then use a lightly oiled pizza pan or sheet pan. Just follow the basic recipe but build your pizza directly on the pan. Cooking times may be slightly different.
- It's pizza, so have fun and make it your own. If you want, use some of the vegetables in the recipe or choose different summer vegetables altogether. Red peppers, eggplant with cherry tomatoes would be awesome.
- Make your own pesto. https://cakewalkkitchen.com/fresh-basil-pesto/
- I use fresh mozzarella here but you can certainly use another cheese or bagged shredded pizza cheese sold at your local market. Your pizza will still be absolutely delicious!!!