Best Summer Veggie Pizza Recipes

GRILLED SUMMER VEGGIE PIZZA image

Number Of Ingredients 8

6 Rhodes Dinner Rolls or 4 Rhodes Texas Rolls, thawed to room temperature
2-3 tablespoons crushed tomatoes
1/2 cup grated mozzarella cheese
1/2 cup cooked and crumbled sausage
yellow squash, thinly sliced
zucchini, thinly sliced
grape tomato halves
sea salt & fresh ground pepper

Steps:

Combine rolls together. On a floured pizza peel or cutting board press dough into an 8-10-inch circle. Slide dough onto a grill heated to medium heat (350°-450°). Close lid and grill 2-3 minutes. Remove from grill and turn grill side up. Top with crushed tomatoes, grated cheese, sausage, squash, zucchini and grape tomatoes. Sprinkle with sea salt and fresh pepper. Return to grill. Close lid and grill an additional 3-5 minutes until cheese is melted and dough is cooked.

Summer Veggie Pizza Buns image

Provided by Derf2440

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

1 bun, split crosswise
4 tablespoons low-fat cream cheese
1 medium tomatoes, thinly sliced
2 slices sweet green peppers (rings)
2 slices sweet red peppers (rings)
8 slices cucumbers
1 green onion, chopped
4 -5 leaves romaine lettuce, shredded
2 slices sharp white cheddar cheese or 2 slices cheese, of your choice
salt & freshly ground black pepper
carrot, cut into sticks
celery, cut into sticks

Steps:

Split bun of your choice in two crosswise.
Spread with cream cheese, 2 tablespoons on each side.
Place tomato slices, half on each side of bun.
Sprinkle with salt and pepper to taste.
Place a ring of each sweet pepper on each side.
Place 4 slices cucumber on each side, sprinkle each side evenly with green onion and again salt and pepper.
Sprinkle each side evenly with shredded lettuce and season again.
Place one slice of cheese on each side.
Place on foil lined cookie sheet and place under broiler for about 30 seconds or until cheese is melted, as short a time as possible to keep it all crisp.
Remove to plates and garnish with carrot and celery sticks.
Enjoy!

Nutrition Facts : Calories 272.1, Fat 17.1, SaturatedFat 10.4, Cholesterol 51, Sodium 396.4, Carbohydrate 17.6, Fiber 2.2, Sugar 4.7, Protein 13.1

Summer Veggie Pizza image

Provided by Ginger Marks

Categories Pizza

Time 20m

Number Of Ingredients 11

1/2 medium yellow squash cut in half length wise then thinly sliced
1/2 medium zucchini cut into quarters length wise then thinly sliced
1/2 medium onion thinly sliced
4 small mushrooms sliced
1/2 tsp salt
1/2 tsp pepper
3 Tbsp sun dried tomatoes
2 Tbsp coconut oil
3/4 c shredded mozzarella cheese
1/3 c basil pesto
3 7" traditional pizza crusts

Steps:

1. Pre-heat oven to 450°F.
2. In a large pre-heated sauté pan, add coconut oil.
3. Add onions and cook for 1 minute on medium-high heat.
4. Add mushrooms, squash, zucchini, salt and pepper.
5. Cook for 4 to 5 minutes until veggies start to soften and caramelize.
6. Add sun-dried tomatoes to veggies and turn heat down while preparing pizza crusts.
7. Place pizza crusts on a pizza pan and spread the basil pesto on each crust evenly.
8. Transfer veggies from pan to pizza crusts.
9. Top each pizza with the mozzarella cheese.
10. Lower oven temperature to 425°F.
11. Bake on cookie sheet or directly on middle rack for 7 to 10 minutes.

SUMMER VEGGIE PIZZA image

Yield 4 people

Number Of Ingredients 13

8 ounces store-bought pizza dough
cooking spray
2 tablespoons olive oil, divided
2 garlic cloves, crushed
1 cup sliced onion
1 red bell pepper, cut into thin strips
8 ounces asparagus, trimmed and cut into 1-inch pieces
2 ears of corn
1 tablespoon cornmeal
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 kosher salt
1/2 teaspoon crushed red pepper
1/3 cup small fresh basil leaves

Steps:

1. Preheat oven to 500 degrees 2. Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; saute 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegtable mixture. 3. Scatter cornmeal over a lightly floured surface; roll dough into a 13 inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with the vegetable mixture, leaving a 1/2 inch border; sprinkle cheese, salt, and pepper over top. Bake at 500 degrees for 15 minuts or until golden. Top with the basil. Cut into 8 slices Yield 4 servings Calories 356