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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Garden Veggie Pizza Cooking View
Annie's Original

It’s always at this point in summer when I am seriously yearning for fall.  We’ve had the first few cooler days and suddenly my thoughts are all things spiced, pumpkin, cozy and comforting.  Thankfully though, the thing that gives me patience with summer and maybe even want it to stick around is the end of summer bounty that is about to burst forth from gardens everywhere, including my own.  The bright colors and fresh flavors are kind of irresistible, and my mind is overflowing with ways to make use of it all.

This pizza is one of my favorite options.  I’ve been trying to share it for a while, in fact, but it hasn’t lasted long enough to take a picture.  You can understand, though.  Garlic-infused oil, fresh veggies and of course, a generous amount of cheese.  Yeah, I think I’ll keep summer around a little bit longer.

 

Garden Veggie Pizza
Yield: 1 medium (12-14 inch) pizza

Ingredients

  • 2 tbsp. olive oil, plus more for brushing
  • 2 cloves garlic, finely minced
  • ½ tsp. red pepper flakes
  • 1 ball pizza dough
  • ½ zucchini, very thinly sliced*
  • ½ yellow squash, very thinly sliced*
  • 1 tsp. kosher salt
  • 6 oz. mozzarella cheese, shredded
  • 1 cup grape or cherry tomatoes, sliced
  • ½ red onion, chopped
  • 2-3 oz. soft garlic herb cheese, such as Boursin
  • ¼ cup fresh basil leaves, chopped
Cooking View

Directions

  • Heat the oil in a small skillet over medium-low heat.  Stir in the garlic and red pepper flakes.  Let the oil infuse about 5-10 minutes.  Remove from the heat.

  • Meanwhile, place the zucchini and squash slices in a colander and toss with the salt.  Let stand 15-20 minutes to allow excess water to drain from the vegetables.  Lay the slices out on a clean kitchen towel and blot the surface to remove additional water and the salt.

  • To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Brush the center of the dough with the garlic infused oil.  Sprinkle the mozzarella in an even layer over the dough.  Layer the zucchini and squash slices in concentric circles over the cheese covering the pizza.  Top with the tomatoes, red onion, Boursin and basil.  Bake 10-12 minutes until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

  • *If you have a mandoline, this is a great use for it.  However, thin slices can also be made with a good, sharp knife.  

  • ahtee

    This is healthy way to enjoy pizza!! Boormarked it, thanks for the sharing!

  • Annie @ Annie’s Cooking Lab

    Yum, that looks fantastic!

  • Brittany

    I’ve been yearning for fall since early july (as I do every year), but I always feel a little guilty because summer produce is so good. I miss soups and stews!

  • leslie

    I am totally loving that you added the herbed cheese to the top! YUM

  • Breana

    Looks fantastic! I always use your pizza dough recipe when making any pizza, it’s my absolute favorite!

  • Kendra Scott

    This looks so yummy! I don’t have a pizza stone… If I use a regular baking sheet should I place it in the oven to heat up or is that a technique reserved only for the stone?

  • http://fourandtwentyblackberries.blogspot.com/ Elizabeth

    I bet the boursin was delicious!

  • Parrish

    This looks amazing! I love anything with Boursin!

  • Leah

    Wow, that looks delicious!

  • Rob

    Pizza is always a winner and this looks particularly appetising! Looking forward to trying your recipe next time I have friends round to share it. Rob

  • Alfie @ Cake and Other Tales

    This looks so fresh, summery and delicious!

  • Jessie

    How much should we be worried about the garlic + oil being a great breeding ground for botulism? I’ve been warned about that but I don’t know any details.

  • http://www.facebook.com/people/Paula-Braman-Duarte/100000682511378 Paula Braman-Duarte

    I’m with you Annie: on the seasonal comments and the love of summer’s final bounty. Will be making this pizza very soon!

  • annieseats

    Not at all. That would be an issue if you were canning.

  • Sweetsugarbelle

    I’m ready for fall too, but I’d stick around for this!

  • http://atthepatisserie.wordpress.com/ Ann P.

    I am loving the thinly sliced zucchini on this pizza! I’ve never been more in love with summer veggies, mostly due to the beautiful food you post on this blog, and our first attempt at a tomato plant. It’s yielded some DELICIOUS fruit, and now that I have a taste of home-grown, there’s no going back!

  • annieseats

    That is the best option if you can’t get a pizza stone, but the stone is well worth the cost. I will have much better results. Enjoy!

  • annieseats

    *It

  • Mary Ellen

    We have been making this for years! It is my favorite Pampered Chef recipe ever I think. Appetizer or entree. Goes great with whatever you put on it. I don’t like goat’s cheese, so we use Parmesan instead.

  • annieseats

    This is actually not a Pampered Chef recipe, just my own creation.

  • Kristel

    I will just say THANK YOU! I had a zucchini and some grape tomatoes I didn’t know what to do with and I saw your recipe. Perfect! It was spur of the moment so I didn’t have Boursin, but I used a blend of Italian cheeses and it was delicious. I love how light it is, yet so full of flavor: this is my new favorite pizza!

  • Miranda

    I made this and it was amazing! I had some frozen shrimp on hand so I added those and it was delicious. Thanks for another great recipe! Great way to use up veggies I had on hand.

  • Ashley

    I made this pizza on Sunday evening and it was fantastic! It had so much flavor with the fresh chopped basil, olive oil sauce and garlic herb Boursin. I really enjoyed all the veggies on it as well. I did not have time to make your dough, but did buy fresh dough from our local Earth Fare, and cooked it on our pizza stone per the recipe’s instructions. I will definitely be making this again, thanks for sharing a great recipe!

  • Joy

    Just made this, your crust included, for a ladies’ pizza night. Both my girlfriends kept going back for slice after slice of this one, as well as for the deep-dish pizza I also made from your blog. They were both a hit, but this one was the favorite for sure! So simple, but amazing flavor!

  • Meghan

    I have wanted to make this since it was posted, and finally did tonight. It was soo delicious! Love the flavors and will definitely make again. Thanks, Annie!