Summer Squash Vegetable Pizza

Summer Squash Vegetable Pizza /

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.

Summer Squash Vegetable Pizza / Summer Squash Vegetable Pizza /

The crust here is made with part white whole wheat flour, but if you can use all whole wheat or all all-purpose flour if you prefer. 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.

Summer Squash Vegetable Pizza /

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.

Summer Squash Vegetable Pizza /

5.0 from 2 reviews

Summer Squash Pizza

Prep time
Cook time
Total time
Recipe type: main dish
Cuisine: vegetarian
Serves: 2-3
  • 1 recipe pizza dough
  • 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
  1. Preheat the oven to 475 °F. and line a large baking sheet with parchment paper.
  2. Roll the dough out onto the baking sheet and partially bake it for about 5 minutes.
  3. 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.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Deb H.

    The link for the pizza dough recipe goes to Food Network and says the page is no longer available. Is there another place where the recipe could be found?

  2. Chris

    What lovely treat for a summer night! I grilled it in a foil tray following the same directions and it turned out great. We enjoyed the tastes of summer so much, we will be using the other half of the dough to have the pizza again tonight!

  3. I’m so inspired to get into the kitchen I have to make this comment short, it must be my lucky day to stumble upon this blog. If you love Italy, you should pay a visit to Croatia, we’re all about food and beautiful nature here 🙂

  4. Charlotte

    Wow.Looks really tasty and fresh.I’ll give it a shot next dinner 🙂 Im into paleo currently alot.I’we found some amazing recipes in this paleo cookbook Check it out and get some inspiration also 😉

  5. Charlene from

    Yummm, just made this tonight with all the summer freshness that’s coming out of our garden right now! The one major change was that I used a pita for the crust to save some time. It worked and tasted great!

    • jeanine

      Hi Charlene, I’m so glad you liked it! I love using pita as a quick crust too 🙂

  6. Julia

    This looks wonderful and a great way to get my kids to eat more veggies. 🙂 I may add on the superfood radicchio (as I try to get my family to eat more superfoods), but otherwise this is a wonderful way to use the plethora of summer veggies ready for harvest.
    Thank you for the recipe!

    • jeanine

      radicchio would be delicious 🙂

  7. Love this veggie pizza! I avoid pizza with meat (my only exception: turkey pepperoni). Your combination of green and yellow squash with corn really makes for a beautiful topping!

  8. Ruthie

    I love that it is wheat free! Didn’t think one could just use ALL spelt. The ancient spelt is grain friendly for me. Molte grazie !

    • jeanine

      Hi Ruthie,

      All spelt is a little darker and more dense but I’ve done it – sometimes I mix half whole spelt with half white spelt (or half all purpose if I want it a little lighter), depending on what I’m in the mood for 🙂

      • Ruth

        And we’ve just booked our trip to Italia middle of October ! Anyone out there have suggestions/recommendations for Agri-tourism around Naples area as Amalfi Coast region is second half of our trip? Grazie

  9. That is one healthy pizza recipe! And it doesn’t hurt that it looks deliciously fresh as well. It’s great that the zucchini and squash ribbons are able to keep its color really well even after baking.

  10. Eileen from

    This is such a great way to eat as much fresh summer veg as possible! Especially coinsidering just how much zucchini is everywhere right now. Yay!

  11. “A juicy mess to eat” sounds pretty good to me. Love this veg-heavy but still light pizza, especially the crunchy, sweet corn. Safe travels back!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.