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.
- ½ of this dough recipe, I used spelt flour instead of whole wheat
- ⅓ cup marinara sauce or canned crushed tomatoes
- 1 medium tomato sliced
- ¼ red onion sliced
- 1 scallion, thinly sliced
- 1 cup shredded smoked mozzarella cheese
- 1 small zucchini, peeled into strips
- 1 small yellow squash, peeled into strips
- kernels from ½ ear of fresh corn
- pinches of red pepper flakes
- sea salt and freshly ground black pepper
- Preheat the oven to 475 °F. and line a large baking sheet with parchment paper.
- Roll the dough out onto the baking sheet and partially bake it for about 5 minutes.
- Remove from the oven and top the crust with the tomato sauce, scallions, half of the onions, half of the cheese, sliced tomatoes, a pinch of salt and pepper, zucchini, yellow squash, the remainder red onions, corn, and the remainder of the cheese. Top it all with a few pinches of red pepper flakes and another pinch of salt and pepper. Bake until the cheese is melted and bubbling, about 5 more minutes.