Summer Squash Vegetable Pizza
Last Friday, I decided to turn a crusty piece of plain pizza dough into something vibrant, fresh, and totally summer—enter this Summer Squash Vegetable Pizza. I had a stash of zucchini, yellow squash, a burst of corn, and juicy tomatoes from the farmer’s market, and I wondered if they’d melt together into magic. Well, spoiler alert—they absolutely did. With smoky kale notes, sweet bursts of corn, and just the tiniest hint of heat, it was messy to eat but incredibly fun. Think of it like a summer party on a crust, and you’ll get it. I loved it so much, I knew it deserved a spot here on Just Quick Meals.
Ingredients
- 1 recipe of pizza dough (or 1 lb store-bought, brought to room temp)
- ⅓ cup marinara sauce (or canned crushed tomatoes)
- 1 medium tomato, sliced thin
- ¼ cup red onion, thinly sliced
- 1 scallion, thinly sliced
- 1 cup shredded smoked mozzarella (or regular mozzarella)
- 1 small zucchini, peeled into ribbons
- 1 small yellow squash, peeled into ribbons
- Kernels from ½ ear fresh corn
- Pinch of red pepper flakes
- Sea salt + freshly ground black pepper
- Olive oil, for drizzling
Instructions
- Preheat & par-bake.
Preheat oven to 475 °F. Gently stretch your pizza dough on a parchment-lined baking sheet. Bake for 5 minutes until slightly puffed—this gives your crust that perfect balance of crisp and chewy. - Add the base toppings.
Remove the crust and spread marinara sauce evenly, then scatter half the onions, scallions, and cheese. Layer the tomato slices gently on top. - Pile on summer veggies.
Tuck zucchini and yellow squash ribbons over the sauce, add corn kernels, then sprinkle the remaining onions and cheese. A touch of salt, pepper, and red pepper flakes keep things flavorful. Drizzle lightly with olive oil. - Final bake.
Return the pizza to the oven and bake 5–7 more minutes until cheese is bubbly and golden around the edges. You’ll know it’s done when the crust crisps and the veggies blister slightly. - Finish & serve.
Let it cool for a minute or two (crust sets better this way). Slice up and serve hot—cheesy, colorful, and bursting with summer flavor!
Tips & Tricks
- Room-temp dough gives a lighter, stretchier crust; let it sit on the counter while you prep toppings.
- Ribbon the squash with a vegetable peeler—it cooks quickly and looks stunning.
- Make it smoky: try swapping smoked mozzarella with regular mozzarella + a sprinkle of smoked paprika.
- Double-bake trick: par-baking the crust first prevents sogginess—totally worth it!
Storage and Serving Suggestions
- This pizza is best served fresh and warm—cheese is happiest that way.
- If needed, reheat leftovers in a skillet or oven to bring back crisp.
- Pair with a light salad like my Peach Salad with Mint & Pistachios for a summer-perfect meal.
FAQs
Can I use store-bought crust?
Yes! Just follow the same par-bake step—it ensures your crust doesn’t turn soggy under juicy toppings.
What if I don’t have corn?
No problem—swap it with peas, chopped bell pepper, or even a sprinkle of crispy onions.
I hope this pizza brings all the sunshiny, summer-vibe energy you want in a meal. It’s colorful, comforting, and oh-so fun to eat—just like my favorite kind of dinner night. Let me know if it sparks joy or gets devoured in minutes Enjoy!
Summer Squash Pizza
Ingredients
- 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
Instructions
- Preheat oven: Set oven to 475°F (245°C) and line a large baking sheet with parchment paper.
- Partially bake dough: Roll the pizza dough onto the baking sheet and bake for about 5 minutes.
- Add toppings: Remove from oven and spread tomato sauce. Layer scallions, half the onions, half the cheese, sliced tomato, salt, pepper, zucchini, yellow squash, remaining red onions, corn, and the rest of the cheese.
- Finish baking: Sprinkle with red pepper flakes, salt, and pepper. Return to oven and bake for 5 more minutes, or until cheese is melted and bubbly.
- Serve: Slice and enjoy immediately.
Video
Notes
Substitute smoked mozzarella with fresh mozzarella or a vegan alternative as needed.
