This pizza is perfect for summer! I LOVE all of the veggies sautéed in olive oil. They work perfectly with the pizza sauce. The whole pizza reminds you of a brighter version of Ratatouille.
I came up with this pizza on my way home from work. I knew had half of a zucchini and a squash and just a few other veggies that needed to be used. I wasn’t in the mood to grill and I wasn’t craving a pasta dish. Whenever I’m in an indecisive mood, I always turn to pizza. Tonight, I’m glad I did.
You will truly enjoy this pizza. It far exceeded my expectations and has easily become a family favorite.
Time: 25 minutes
1/8 c. olive oil
1/2 of a zucchini, sliced
1/2 of a summer squash, sliced
1/4 c. onion, sliced
1/3 c. button mushrooms, sliced
1/4 c. bell pepper, sliced
1 tbsp. sweet and hot jalapeños, chopped (can substitute regular jalapeños)
1 clove of garlic, minced (can substitute a sprinkle of garlic powder)
generous sprinkle of Italian seasoning
1/2 c. pizza sauce
3 slices turkey bacon, cooked and crumbled, optional
1/2 c. mozzarella cheese, shredded
cherry tomatoes, sliced in half
Preheat oven to 400°. Bake dough for 8 minutes. In a pan over medium-high heat, sauté vegetables, sprinkled with Italian seasoning, in olive oil.
Top dough with pizza sauce, bacon, veggies, mozzarella cheese, and cherry tomatoes.
Bake for an additional 5 minutes. Turn on the broiler and broil dough on top oven rack for 1 minute, until cheese is golden and bubbly.
Sprinkle with pepper. Yum!
- Try adding cubed or sliced eggplant.
- An Italian cheese blend would be yummy with or instead of mozzarella.
- You can use spaghetti sauce if you don’t have pizza sauce.