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Garden Vegetable Pizza Recipe

Italian-American · Main course · 35 min total

A vibrant, homemade pizza loaded with fresh garden vegetables and melted mozzarella, perfect for a summer dinner.

Ingredients

• 1 pound pizza dough, at room temperature
• 2 tablespoons olive oil, divided
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced bell peppers (any color)
• 1/2 cup sliced zucchini
• 1/4 cup sliced red onion
• 1/4 cup pitted black olives, sliced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.
2. On a floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a floured pizza peel or parchment-lined baking sheet.
3. Brush the dough with 1 tablespoon olive oil, then spread pizza sauce evenly, leaving a 1-inch border.
4. Sprinkle mozzarella cheese over the sauce. Arrange cherry tomatoes, bell peppers, zucchini, red onion, and olives on top.
5. Drizzle remaining 1 tablespoon olive oil over the vegetables. Sprinkle with Parmesan, oregano, salt, and pepper.
6. Slide pizza onto preheated stone or place baking sheet in oven. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
7. Remove from oven, let cool for 2 minutes, then garnish with fresh basil. Slice and serve.

Tips

• For a crispier crust, preheat the baking sheet in the oven as well.
• Feel free to substitute any seasonal vegetables like mushrooms or eggplant.
• Leftover pizza can be stored in the fridge and reheated in a 350°F oven.

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