Garden Vegetable Pizza a delicious, flavorful homemade pizza that uses garden fresh veggies! Amazingly easy homemade pizza perfect with cherry tomatoes, sliced zucchini, fresh basil and more!
This dish is made with a homemade pizza dough, topped with fresh cut vegetables from the garden and a savory sauce. Don’t worry, if you don’t have a garden out back, you can always just stop in at the store and pick up some of your favorite fresh vegetables!
Making This Garden Pizza
I’m using Jay’s pizza crust recipe because my family loves it. We use this recipe a lot on this site and make it often, it’s perfect for so many different recipes. While the recipe might take about an hour for all of the dough rising, it’s worth it. The end results are a delicious and fluffy pizza crust that even my picky kids enjoy!
What Vegetables Should I Use for This Garden Pizza?
You can use any veggies you love or have on hand. For this pizza (shown) I used a mix of yellow squash, zucchini, and tomatoes. Some other favorite veggie toppings can include eggplant, bell pepper, and cauliflower, the sky is the limit. Just make sure that you have about 2-3 different veggies for variety but you can have more than that and adjust to your own tastes as needed.
What Kind Of Pizza Sauce Should I Use?
The recipe card below actually shares an alternative to pizza sauce that I love and think you may enjoy. It is a seasoned olive oil and it works great with the juiciness of the veggies. If you don’t like it you can always try your own favorite red or white pizza sauces instead.
Veggie Pizza Ingredients
Pizza Crust:
Flour: For the base of this pizza crust, you will need 3 ½ cups of flour.
Water: Adding in 1 ½ cups of warm water will help create a nice dough consistency.
Olive oil: Use 2 tbsp of olive oil to make the dough the perfect texture.
Yeast: You need 2 ½ tsp of active dry yeast to help the dough rise nicely.
Brown sugar: Add in ½ tsp of brown sugar to give the dough a subtle sweet taste.
Salt: To help enhance all the wonderful flavors, use 1 tsp of salt.
Toppings:
Olive Oil: Using a bit of olive oil as a sauce substitute is a great way to create a healthy pizza dish.
Coarse Salt: For some balance flavor, use a bit of coarse salt.
Cheese: You will want to use some mozzarella cheese, or a cheese blend, for the perfect pizza topping.
Vegetables: Adding ½ cup of mixed garden vegetables will create the most amazing and delicious pizza.
Corn Meal: A bit of corn meal will help prevent the crust from sticking to the pan.
How to make an Easy Garden Fresh Veggie Pizza
Crust
In a large bowl, dissolve the active yeast and brown sugar in the water, and let this mixture sit for 10 minutes.
Next, stir in the salt and oil into the yeast solution, then mix in 2 ½ cups of the flour. Stir to combine until a sticky dough forms.
Proceed to turn the dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until it has doubled in size; this should take about 1 hour.
Veggies
While the crust is rising, slice the vegetables and then roast any veggie that isn’t a tomato (they are soft enough already).
Place the vegetables into a shallow baking dish with some olive oil and coarse salt on top, broil for 10-12 minutes until some pieces turn light brown.
When the vegetables are done broiling, remove them and get the oven preheating to 400 degrees.
Bake crust
Once the crust has risen, roll it out into a pizza shape that fits your pizza pan. When it reaches that size, sprinkle some cornmeal on your pizza stone or pan and then lay the crust on top (this prevents sticking). Proceed to bake your plain crust for 10 minutes.
Assemble
After the Crust is complete, mix 1-2 TBSP of olive oil, a dash of salt and a few dashes of Italian seasoning in a small bowl and brush over the crust in lieu of pizza sauce.
Continue to layer the cheese on the crust and then add the roasted veggies and fresh tomato. Then add another light layer of cheese over the top of the veggies and bake for 10-15 minutes at 400 degrees.
Let the pizza cool for a couple minutes, then slice, and top with fresh basil if you have any, serve and enjoy!
Garden Pizza
Ingredients
Pizza Crust
- 3 ½ cups Flour
- 1 ½ cups Warm Water
- 2 tbsp Olive Oil
- 2 ½ tsp Active Dry Yeast
- ½ tsp Brown Sugar
- 1 tsp Salt
Toppings
- 2 TBSP Olive Oil
- ½ tsp Coarse Salt
- 3 cups Mozzarella Cheese, or a Cheese Blend
- 2 cups Mixed Garden Vegetables zucchini, yellow squash, tomatoes, olives
- 1 TBSP Corn Meal
Instructions
- Pizza Dough: In a large bowl, dissolve the active yeast and brown sugar in the water, and let this mixture sit for 10 minutes.
- Next, stir in the salt and oil into the yeast solution, then mix in 2 1/2 cups of the flour. Stir to combine until a sticky dough forms.
- Turn the dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until it has doubled in size; this should take about 1 hour.
- Veggies: While the crust is rising, slice the vegetables and then roast any veggie that isn't a tomato (they are soft enough already). Place the vegetables into a shallow baking dish with some olive oil and coarse salt on top, broil for 10-12 minutes until some pieces turn light brown. When the vegetables are done broiling, remove them and get the oven preheating to 450°F.
- Shape & Bake Pizza Dough: Once the crust has risen, roll it out into a pizza shape that fits your pizza pan. When it reaches that size, sprinkle some cornmeal on your pizza stone or pan and then lay the crust on top (this prevents sticking). Bake your plain crust for 7 minutes in the middle of the oven.NOTE: If you're dividing the dough and making 2 thinner crust pizzas, you DO NOT have to pre-bake the dough!
- Assemble Pizza & bake again: After the Crust is pre-baked, drizzle with 1-2 TBSP of olive oil, a dash of salt and a few dashes of Italian seasoning.
- Sprinkle half the cheese on the crust and then add the roasted veggies and fresh tomato.
- Top with the remaining cheese and bake for 7-9 minutes at 450°F. Let the pizza cool for a couple minutes, then slice, and top with fresh basil if you have any, serve and enjoy!
Notes
Nutrition
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Do I have to roast the veggies?
The harder veggies like squash, eggplant, zucchini all need the extra time to pre-bake so that they are soft enough to eat when cooked on your pizza. It also helps to get a nicer flavor out of the veggies and remove some of that excess water that would otherwise make your pizza soggy.
How to I store leftover garden pizza?
You can keep the cooled and baked slices inside of an airtight container, wrapped in plastic wrap or placed into a Ziploc style bag inside of your fridge for up to a few days. Eat cold or reheat depending on your preference.
Love pizza? Try more amazing and delicious recipes here:
- BBQ Chicken Pizza
- Slow Cooker Pizza Soup
- Ranch Chicken Pizza
- Bacon Alfredo Pizza
- Chicken Pizza Foil Packets
- Pepperoni Pizza Dip
- Pizza Pinwheels
- Pizza Pasta Salad
- Glazed Strawberry Fruit Pizza
- Cookie Pizza
- Breakfast Pancake Pizzas
- Lemon Raspberry Fruit Pizza
Garden Pizza an easy to make and colorful meal that tastes amazing and helps you use up some of that bountiful harvest from your garden! This dish is a wonderful way to welcome summer, enjoy delicious vine ripe squash and tomatoes on this easy homemade pizza.
Pam says
This looks really amazing. I’m a huge veggie pizza fan, and I’m trying to convert my husband. This one looks so delicious, I don’t know how he could resist it. I’m happy to tell you I’ll be featuring this post at Thursday Favorite Things tomorrow, starting at 10:00 a.m. CST. 🙂
Nellie says
Thanks so much for the feature!