Summer Squash Vegetable Pizza Recipe – Love and Lemons

Summer Squash Vegetable Pizza


Summer Squash Vegetable Pizza / loveandlemons.com


Our vacation is coming to a close and while we’ve eaten well in Italy, we’ve eaten just a little too well. I’m feeling pretty ready to go home and get back to my many-vegetable way of eating. But before we go to salad town, I thought I’d share this pile-of-vegetable pizza recipe that I made before we left. Usually my opinion about pizza is “less is more,” but I had a fridge to clean out.


Summer Squash Vegetable Pizza / loveandlemons.com




Summer Squash Vegetable Pizza / loveandlemons.com


The crust here is made with spelt flour but you can use whole wheat if you want to. Or skip the dough-making step and get it from the store. I usually get the raw dough that they sell behind the pizza counter at Whole Foods.


Summer Squash Vegetable Pizza / loveandlemons.com


I used a regular vegetable peeler to peel my zucchini and summer squash into thin ribbons. They cooked a little faster this way, plus, I mean, they’re so pretty right? I piled them on top of sliced tomatoes (that are a little hard to see), and then tossed red onions and corn on top. I’m not gonna lie – this one is a juicy mess to eat but we loved it anyway.


Summer Squash Vegetable Pizza / loveandlemons.com



  • ½ of this dough recipe, I used spelt flour instead of whole wheat
  • ⅓ cup marinara sauce or canned crushed tomatoes
  • 1 medium tomato sliced
  • ¼ red onion sliced
  • 1 scallion, thinly sliced
  • 1 cup shredded smoked mozzarella cheese
  • 1 small zucchini, peeled into strips
  • 1 small yellow squash, peeled into strips
  • kernels from ½ ear of fresh corn
  • pinches of red pepper flakes
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 475 °F. and line a large baking sheet with parchment paper.
  2. Roll the dough out onto the baking sheet and partially bake it for about 5 minutes.
  3. Remove from the oven and top the crust with the tomato sauce, scallions, half of the onions, half of the cheese, sliced tomatoes, a pinch of salt and pepper, zucchini, yellow squash, the remainder red onions, corn, and the remainder of the cheese. Top it all with a few pinches of red pepper flakes and another pinch of salt and pepper. Bake until the cheese is melted and bubbling, about 5 more minutes.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.