Garden Pizza

garden fresh veggie pizza with homemade crust

Garden Pizza a simple and colorful dish that tastes great and helps you use up some of that bountiful harvest from your garden! There’s no better way to welcome the summer than with some delicious vine ripe squash and tomatoes on this easy homemade pizza.

Prep Time30

Cook Time15

Total Time45

Course: dinner, lunch, Main Course, Main Dish

Cuisine: American

Keyword: Garden Pizza

Servings: servings

Calories: 561kcal

Author: Jessica & Nellie

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

Recipe yields 1 thicker crust 10" pizza or two thinner crust 8" pizzas.

Store leftovers in an airtight container in the fridge for up to a week.

To reheat, warm a skillet on the stovetop on low. Place the pizza slices in and cover. Heat for 3-4 minutes. Remove cover and increase heat to medium-high. Pizza should be warm all the way through and crust should be crispy.

Nutrition