How to Make a Summer Pizza with Fresh Vegetables

We love fresh veggies and a great way to serve them is on a thin-crust pizza. Think of the pizza crust as a giant cracker and back it thin and crisp.

You can put anything on a pizza. Fresh tomatoes and basil is a classic. Thinly sliced potates and oniions on a white sauce is wonderful.  

We even tried green beans but you need to cook them first to soften them up. Apargus and a white cheddar sauce is fine. Spinach or arugala are great.

The  following recipe is made with squash. If that doessn't suit yoiur fancy, try something else.

How to Make a Summer Pizza

This is another great thin-crust pizza that you can make in a hurry.

The squash cooks more quickly than the peppers and onions, so partially cook the onions and peppers in the microwave until they are crisp-tender. Then load all the veggies on the crust at once.

This is a surprising pizza and an excellent way to use the zucchini that grows so abundantly in your garden. Because it’s a mild-tasting pizza, even your kids will eat it.

Ingredients

• 1 thin pizza crust
• 1 medium zucchini, sliced
• 1 medium crookneck squash, sliced
• 1/2 medium red pepper, chopped
• 1/2 medium sweet onion, chopped
• 1/2 cup marinara or red pizza sauce
• 2 teaspoons olive oil
• 1 teaspoon Zesty Italian seasoning
• 1/4 teaspoon salt
• 1 cup mozzarella cheese
• 1/2 cup grated cheddar cheese

Directions

Preheat the oven to 450 degrees.

1. Using half the pizza dough mix and a 14 to 15-inch pan, form a very thin pizza crust, one that will cook quickly in the oven.
2. Spread the crust with the marinara sauce on the unbaked crust. Sprinkle with Italian seasoning. Toss the vegetables in olive oil.
3. Layer the vegetables over the marina, distributing them evenly. Sprinkle salt over the vegetables. Spread the cheese over the vegetables.
4. Place the pizza in the oven and bake for eight minutes or just until the crust is crispy and the cheese is melted and bubbly.