Print

Summer Garden Veggie Pizza

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This summer garden veggie pizza is topped with fresh zucchini, tomatoes, and sweet corn. It is a light and refreshing take on pizza!

Ingredients

  • 7 thin slices off the fat end of a medium zucchini
  • 1 ear corn, cooked
  • 7-10 cherry tomatoes, depending on size
  • 1 cup cottage cheese or ricotta
  • 2 TBS grated Parmesan
  • 1/4 cup prepared pesto
  • 1 whole wheat pizza dough recipe
  • 1/4 cup shredded mozzarella

Instructions

  1. Preheat oven to 425 F.
  2. Cut the corn off the ear of the cob and slice the cherry tomatoes into thirds.
  3. Place the cottage cheese in a food processor and process until smooth.
  4. Mix the cottage cheese, or ricotta, with the Parmesan. Set aside.
  5. Press the pizza dough into a circle. Spread the pesto over the dough, and top with the pureed cottage cheese.
  6. Top with all the veggies, and sprinkle with mozzarella.
  7. Bake in the preheated oven for 20 minutes. Remove and let the pizza set for another 10 minutes to firm up (it may look under cooked when you remove it, but it will set up as it cools). Cut into 6 slices.

Notes

If using ricotta, you don’t need to use a food processor in step 3.

Find it online: https://www.alisonsallspice.com/summer-garden-veggie-pizza/