Our vacation is coming to a close and while we’ve eaten well in Italy, we’ve eaten just a little too well. I’m feeling pretty ready to go home and get back to my many-vegetable way of eating. But before we go to salad town, I thought I’d share this pile-of-vegetable pizza recipe that I made before we left. Usually my opinion about pizza is “less is more,” but I had a fridge to clean out.
The crust here is made with spelt flour but you can use whole wheat if you want to. Or skip the dough-making step and get it from the store. I usually get the raw dough that they sell behind the pizza counter at Whole Foods.
I used a regular vegetable peeler to peel my zucchini and summer squash into thin ribbons. They cooked a little faster this way, plus, I mean, they’re so pretty right? I piled them on top of sliced tomatoes (that are a little hard to see), and then tossed red onions and corn on top. I’m not gonna lie – this one is a juicy mess to eat but we loved it anyway.