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These two light and fresh sauceless pizza recipes are going to be your favorites all summer long! 

A close-up of a homemade no sauce sauceless pizza topped with nectarines and goat cheese.

Summer has finally arrived in Santa Barbara. The icky June gloom has lifted and the sun is shining. Pizza night is a tradition in our family, but when it’s hot out I always crave lighter, sauce-free pizzas loaded with fresh summer produce. The girls love to stretch and roll out the dough and brush on a little garlic olive oil in place of sauce. Here are a couple of summery pizza topping combinations that we really loved from last week’s pizza night. I like both of these drizzled with a little balsamic vinegar.

Thinking outside the tomato sauce cheese pizza box is really fun and tasty. And a great way to use up extra produce. Which pizza do you like better – nectarine or tomato? Any other summer pizza topping suggestions for me? 


Also,  I was thrilled to be featured on the uber stylish Style Me Pretty blog today. You can see my picks for a backyard summer dinner there.  

Four balls of pizza dough on a cutting board.

How to Make No Sauce Pizza

Start with homemade pizza dough, or a store-bought one to stave time. Once it’s stretched or rolled into a thin round crust, it’s ready for topping. I like to brush with olive oil instead of sauce. 

Two sauceless pizzas. Cherry tomato and zucchini ribbon in the front and nectarine goat cheese in the background.

More Pizza 

Yield: Serves 4

Sauceless Summer Pizza Recipes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Two favorite sauceless pizza recipes that are vegetarian, light, and fresh. These two no-sauce pizzas are perfect for using up summer produce like cherry tomatoes, zucchini, and nectarines.

A homemade sauceless vegetarian pizza with cherry tomatoes, zucchini ribbons, and cheese.

Ingredients

Nectarine and Goat Cheese Pizza

  • (16 oz.) pizza dough, room temperature 
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced 
  • 3 oz. goat cheese
  • 1/2 red onion, thinly sliced
  • 2 large nectarines, pitted and sliced
  • 1/4 cup microgreens or fresh basil leaves

Cherry Tomato, Zucchini Ribbon, and Burrata Pizza

  • 1 (16 oz.) pizza dough, room temperature 
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 zucchini, cut into ribbons with a vegetable peeler
  • 1 cup cherry or grape tomatoes, any color
  • 8 oz. burrata cheese, drained, patted dry, and torn into large pieces (available at Trader, Joe's, Whole Foods, and other stores)
  • 1/4 teaspoon sea salt such as fleur de sel

Instructions

NECTARINE AND GOAT CHEESE

  1. Preheat the oven and a pizza stone (if using) to 550 degrees. Roll out dough on a lightly floured surface.
  2. Brush olive oil and minced garlic over dough. Top with goat cheese, onion, and nectarines. Bake for 8-10 minutes, until crust is crisp.
  3. Top with microgreens or basil.

CHERRY TOMATO, ZUCCHINI RIBBON, AND BURRATA

  1. Preheat the oven and a pizza stone (if using) to 550 degrees.
  2. Roll out dough on a lightly floured surface. Brush 1 tablespoon of olive oil and minced garlic over dough.
  3. Top with zucchini, tomatoes, and burrata cheese. Drizzle with the remaining tablespoon olive oil and sprinkle with salt.
  4. Bake for 8-10 minutes, until crust is crisp.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 45mgSodium: 732mgCarbohydrates: 41gFiber: 3gSugar: 7gProtein: 16g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Italian / Category: pizza