Summer Vegetable Pizza
How to Make Pizza Dough
Like our other Italian recipes, pizza dough is one of those things we really figured out how to make while staying in Italy. I lived in Florence in college, and my family rents a 16th century farmhouse in Tuscany in the summer. Part of what we love about the house is the old pizza oven. Making pizza dough from scratch is easier than you might think and a lot of fun. Learn all about how to make pizza dough here.
How to Make a Rainbow Vegetable Pizza
My dad taught me to make sauce-less pizzas by soaking some garlic in olive oil and brushing it on the crust. Then add the cheese and veggies. If you prefer to use a sauce, as I usually do, try our Simple Authentic Pizza Sauce recipe. Or, if you’re a pesto-lover, try our Vegan Pesto recipe! Other favorite no-sauce pizza recipes can be found here.
If you use regular cheese, this recipe will be vegetarian. It’s easy to make this recipe into a vegan pizza, however. Either omit the cheese completely, or use my favorite, Miyoko’s Mozz. I have another favorite to share though, this Vegan Heirloom Tomato Pesto Pizza!
- 1 prepared pizza dough
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 1/4 cup Italian cheese(s) such as Mozzarella, Asiago, Parmesan, Fontina
- 1/8 cup feta cheese
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 purple onion, halved and sliced
- 1 or 2 fresh Roma tomatoes (I've done this with cherry tomatoes too!)
- Good quality coarse sea salt
- freshly cracked pepper
- Preheat oven to 550 degrees F, or your ovens highest temperature with rack in upper part of oven, preferably with a pizza stone, for at least one hour.
- In a small bowl, combine olive oil with garlic. Roll out pizza dough on a floured surface until it's about 1/4 inch thick (place on parchment paper if you're a novice pizza chef!). Brush pizza dough with garlic olive oil. Sprinkle with cheeses. Top with veggies (except basil). Lightly brush veggies with garlic oil. Sprinkle with salt and pepper.
- Transfer pizza (with parchment if using) to pizza stone, or cookie sheet if you don't have a stone. Bake 8-10 minutes. Top with basil.
If you use regular cheese, this recipe will be vegetarian. It's easy to make this recipe into a vegan pizza, however. Either omit the cheese completely, or use my favorite, Miyoko's Mozz. I have another favorite to share though, this Vegan Heirloom Tomato Pesto Pizza!
If you prefer to use tomato sauce, you can find our simple Italian pizza sauce recipe here!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 27mg Sodium: 379mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 9g