Name: Summer Garden Veggie Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Pizza dough (room temperature and ready to stretch); 1/4 -1/2 cup pesto; 1/2 orange bell pepper (diced); 1/2 zucchini (sliced); 1/2 cup cherry tomatoes (halved); 1/2 cup broccoli florets (chopped into bite-sized pieces 4-6 rosemary sprigs); 1/2 tsp. dried oregano; 1 tsp. dried basil; 1/4 tsp. crushed red pepper flakes; 1/2 tbsp olive oil (plus more for drizzling); 4 –6 mini mozzarella balls (torn in half); Sea salt and ground black pepper (to taste); Fresh basil or arugula (for topping)

Loaded with colorful summer produce like zucchini, tomatoes and bell peppers, this summer garden veggie pizza is a true celebration of the season. The crisp crust, gooey cheese and herby flavor make it perfect for backyard dinners, picnics or a light summer lunch. One bite and you’ll be transported to a sunny garden in full bloom.

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Summer Garden Veggie Pizza

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Calories 140 kcal

Ingredients

Pizza dough room temperature and ready to stretch
1/4 -1/2 cup pesto
1/2 orange bell pepper diced
1/2 zucchini sliced
1/2 cup cherry tomatoes halved
1/2 cup broccoli florets chopped into bite-sized pieces 4-6 rosemary sprigs
1/2 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. crushed red pepper flakes
1/2 tbsp olive oil plus more for drizzling
4 –6 mini mozzarella balls torn in half
Sea salt and ground black pepper to taste
Fresh basil or arugula for topping

Instructions

Preheat oven to 475 degrees F and place pizza stone or baking sheet inside to heat up.
Toss bell peppers, zucchini, broccoli and cherry tomatoes in bowl with the olive oil, oregano, basil and a pinch of salt and pepper. Set aside to marinate while oven heats.
On floured surface or parchment paper, gently stretch or roll out your dough into your desired shape—thin or slightly thick.
Lightly brush dough with olive oil or spread thin layer of pesto. Evenly spread marinated veggies across dough. Dot with halved mozzarella balls. Sprinkle crushed red pepper flakes if using. Add rosemary sprigs over top.
Transfer pizza onto hot stone or baking sheet. Bake for 12–15 minutes, or until the crust is golden and crisp, and cheese is bubbly and lightly browned.
Remove rosemary sprigs. Drizzle with olive oil after baking. Top with fresh basil or arugula if desired.