RECIPE: Summer Veggie Pizza

RECIPE: Summer Veggie Pizza #homemade #garden
Homemade pizza is often a weekly staple at my house. I found a dough recipe I love and can often find many combinations of toppings just by emptying our refrigerator. Every summer, I look forward to harvesting my garden vegetables for my favorite summer veggie pizza. Even though summer is usually the time of year that we wean ourselves from homemade pizza since it’s way to hot to turn on the oven, I eventually can’t resist baring the heat for a homegrown, homemade pizza.

The trick to my homemade pizza (aside from the garden harvest toppings) is the sauce. I use a combination of tomato paste, sriracha, and pesto. The combination is so dang delicious!

RECIPE: Summer Veggie Pizza #homemade #gardenNow, for the dough recipe, which I originally found in the book, The Bread Bible. I’ve used this recipe so many times I’ve got it memorized. It’s simple and delicious!

Basic Pizza Dough
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 6
  • 1 teaspoon active dry yeast
  • 1 cup warm water
  • ½ cup semolina flour
  • 2 cups bread flour
  • 2 tablespoons garlic powder
  • 1 tablespoon basil
  • 1 teaspoon sugar
  • 2 tablespoons olive oil (plus some extra)
  1. In a large bowl, combine yeast and warm water. Stir until combined. Set aside.
  2. Using a food processor and the blade attachment, combine semolina flour, bread flour, garlic powder and basil.
  3. Add 1 tablespoon flour and 1 teaspoon sugar to the yeast mixture. Stir until dissolved. Then add in 2 tablespoons olive oil.
  4. Turn the food processor on and slowly pour in the yeast mixture. Process until combined. Then switch to the paddle attachment and process a minute or two more.
  5. Rinse the same bowl from the yeast mixture and pour some olive oil in to coat the bowl. Use a spatula to move the dough from the food processor into the bowl. Cover with a towel and leave on countertop to rise (about 1½- 2 hours).

Once you’re dough has risen, now comes the fun part! First preheat your oven to 500 degrees (F). Then line a baking sheet with parchment paper. Using your hands, pick up the dough, stretch is slightly (you don’t need to do too much), then place it onto the parchment. Use your hands to press/stretch the dough out, covering the parchment.

RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

Next use a spatula to spread a thin layer of tomato paste over the entire dough. Sprinkle on the sriracha and spread another layer of pesto on top. Then it’s time for the mozzeralla.

RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden

Slice up your garden veggies and top your pizza. I used zucchini, tomato, basil and onion from my garden. If using zucchini, I recommend slicing them thin, placing them on a paper towel lined plate, and popping them in the microwave for a few minutes. This way they cook slightly and release a little bit of their liquid before going on the pizza.
RECIPE: Summer Veggie Pizza #homemade #garden

Bake in the oven for 12 minutes. Then let cool, slice and enjoy!
RECIPE: Summer Veggie Pizza #homemade #garden
RECIPE: Summer Veggie Pizza #homemade #garden