roasted sweet pepper + summer squash pizza

So we’ll keep this short and sweet.  Certainly pizza is one of the most customizable dishes you can create but I am loving this combo and have made this exact pizza probably three  or four times in the past few weeks.  And the fact that I only have one picture to accompany this post means that we promptly devoured this pizza pretty much as soon as it came out of the oven!

I made Heidi Swanson’s 5-minute tomato sauce and it’s perfect here.  It comes together so quickly and because lemon zest is stirred in at the very end, the sauce is bursting with seasonal vibes.  If you have the time, roast your own peppers until they’re blistered then quickly marinate them in a bit of olive oil and chopped basil.  It makes all the difference in the world.  So, layer the sauce, your summer squash coins, peppers and greens.  Top with cheese, bake and devour!


roasted sweet pepper + summer squash pizza

(yields 1 pizza)

Bursting with pops of summer from a lemon-scented pizza sauce and basil infused roasted sweet peppers, this pizza is one-of-a-kind but something you’ll make over and over.  The sauce makes more than you’ll need for the pizza, but leftovers can be kept in the refrigerator for up to a week or so.

  • 1 store-bought pizza crust
  • ½ cup tomato sauce*
  • 6-8 baby sweet peppers
  • 3-4 basil leaves, finely chopped
  • 1 tbs olive oil
  • 1 yellow summer squash, thinly sliced
  • 2 handfuls of whatever greens you have on hand (baby spinach, baby kale, arugula)
  • 1c shredded mozzarella
  • pepperoni, optional (the hubby wanted some so I put it on half and it was pretty good!)
  • freshly grated Parmesan, for topping

Sauce

  • ¼ cup extra virgin olive oil
  • 1½ tsp crushed red pepper, optional
  • ½ tsp fine grain sea salt
  • 3 cloves garlic, minced
  • 1 28oz can fire roasted crushed tomatoes (I love the Muir Glen brand)
  • pinch of sugar
  • zest of one lemon

for the pizza:

Preheat oven to 450º.  Shape dough in a circular pizza pan to the edges and set aside.  Heat a dry sauté pan over medium-high heat.  Add the sweet peppers and roast on each side until partially blistered.  It’s ok if there are a few black spots.  Remove from heat and slice into rounds.  In a small bowl, toss roasted sweet peppers with the olive oil and chopped basil.  Set aside.

Spoon sauce evenly over pizza dough.  If using pepperoni, add it to pizza first.  Then top with sliced summer squash (though you may not want to use all of it) and the sweet peppers with basil.  Then add your greens and sprinkle the mozzarella over the top of everything.

Bake for 12-15 minutes until cheese is melted and bubbly.  Once pizza is out of the oven, sprinkle some freshly shredded Parmesan over the top, slice and devour!

to make sauce:

Combine olive oil, red pepper flakes (if using), sea salt and garlic into a cold sauce pan.  Stir while you heat the sauce pan over medium-high heat, about 45 seconds or so, making sure the garlic doesn’t burn.  Add in the tomatoes and just a pinch of sugar; let simmer for a few minutes.  Taste and add more salt if needed.  Stir in lemon zest.

(adapted from 101 Cookbooks)

roasted sweet pepper + summer squash pizza

Roasted Broccolette & Whipped Ricotta Pizza

I’m not sure if I can adequately profess my love for pizza.


Pizza in any form is pretty much irresistible, but how I adore those airy, crispy crusts that can only come from a wood-fired oven with just a smattering of the best ingredients.  A simple tomato, basil and olive oil pizza?  Yes, please.  Thinly sliced prosciutto, fresh mozzarella and a heap of peppery arugula on top?  Gimme gimme more.  There are only a few pizza places that have really captured my heart but unfortunately none of them are in my city.  So what do we do?  Naturally, we make our own.

Continue reading “Roasted Broccolette & Whipped Ricotta Pizza”

Roasted Broccolette & Whipped Ricotta Pizza

Roasted Summer Veggie Pizza

My husband and I moved to California from Chicago a little over three years ago and if you know anything about Chicago pizza, they’re deep dish is to. die. for. This is probably why pizza is a regular occurrence in our house. I would say we eat pizza at least once a week, if not more, and it’s something I love making for others.  However, we have yet to find a place out here that really compares but that’s probably much better for our waistlines.  It’s also given me the chance to create my own because, as I’ve discovered, pizza is a fabulous vehicle to experiment with toppings.  This one was inspired by the beautiful, buttery farmers’ market yellow squash I had sitting on my counter and the fresh basil pesto I had just made.  Roasting is always my first instinct when it comes to veggies and here it does not disappoint.  I threw the squash, tomatoes, corn and peppers in the oven until there were crispy, charred bits around the edges.  The caramelized onions add a touch of sweetness while the creamy ricotta adds a bit of decadence.  So, so good.

Normally I would feel like I was cheating if I didn’t make my own dough as well, however with this pizza, both the pesto and ricotta are homemade so a store-bought crust didn’t seem so bad.  I’m also sure the twang of goat cheese would work nicely here but oddly enough, I didn’t have any in my refrigerator.  Use whatever summer vegetables you have on hand and don’t be shy about piling on the toppings!

Continue reading “Roasted Summer Veggie Pizza”

Roasted Summer Veggie Pizza