Oh how I wish I had taken more pictures of this pizza! Dinner was actually ready before the sun went down, before our toddler went to bed so we got to eat together. During the daylight. Win for us!
So we’ll keep this short and sweet. If you have the time, roast your own peppers until they’re blistered and quickly marinate them in a bit of olive oil and chopped basil. It makes all the difference in the world. Promise!
Since we add some lemon zest to the sauce, this pizza with all its veggies feels summery and bright. You might eat 3, 4, 6 slices and not even notice!
roasted sweet pepper + summer squash pizza
- 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
- 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)