Make use of all those veggies from your garden this summer with this quick to whip up vegetarian garden pizza that everyone in the family will like.
1 Pizza Crust of choice – I like this recipe for a quick yeast dough
1 cup fresh pesto – use this recipe to make your pesto
1/4 cup chopped kalamata olives
2 tbsp Olive Oil
A mix of the following veggies:
- peppers of any kind really but banana, sweet peppers, and mild hot peppers (shishitos included)
- Tomatoes – cherries are the best
- Thinly sliced zucchini and summer squash
- squash blossoms
- kale or arugula or spinach
- fresh herbs like basil in particular!
- Onions of any kind
- Thinly sliced Turnips
- Eggplant thinly sliced
Maldon Sea Salt or any course sea salt for sprinkling on top
- Parmesan (if you are doing this vegan you can skip this)
- Red Pepper Flakes
To make the pizza:
- Make your dough according to the instructions. I don’t bake well so I trust others who are better.
- If you are using squash blossoms toss them in a little olive oil so they crisp up nicely when you cook them in the oven.
- Spread the pesto on the pizza evenly.
- Layer on anything flat to the pizza first this would be your turnips, thinly chopped zucchini, eggplant, or anything else like that.
- Then add the chunky things like olive, tomatoes, or onions to the pizza
- Finally top with the squash blossoms if you are using them.
- Add any additional condiments
- Cook the pizza till your crust is golden brown and all the veggies are getting nice and crispy. I suggest high heat but it depends on your crust. I typically cook all pizzas at 450 Fahrenheit.