Summer Squash Pizza comes together with homemade dough, zucchini, squash, shallots, and a garlicky base.

Any opportunity for homemade pizza, I'm all over it! I especially love using seasonal ingredients.

A couple summers ago I was in Oregon for the total solar eclipse. Before the eclipse, we did a little wine tasting and ended the day with pizza. Mine came with zucchini, squash, red onion, mushrooms, and greens. No cheese, but it was still delicious! This summer, I decided to make my own version and I can't wait for you to try it too!

When I first made this pizza, I added a little brush of olive oil as the base. I also included sliced tomatoes! This time I made a seasoned garlic oil base and it really brought everything together.

Feel free to use as much or as little as your heart desires, I brushed it over the top before baking too. My husband used the rest as a dipping sauce.

FAQ: Can I add cheese? If you can tolerate goat cheese, go for it!

I really enjoy vegan feta crumbles or almond ricotta on top.

Fresh basil is a must on my summer pizza! If you don't have any, try spicing it up a bit with some arugula.

Dairy-Free & Egg-Free Pizza Recipes

If you try this recipe be sure to leave a comment below and share on Instagram!

Summer Squash Pizza Recipe

Author: Jenna Urben

Summer Squash Pizza comes together with homemade dough, zucchini, squash, shallots, and a garlicky base.

5 from 2 votes

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Servings pizzas

Ingredients

For the pizza dough

1 ½ cups warm water
1 envelope instant dry yeast
4 cups bread flour
1 teaspoon sugar
2 teaspoons kosher salt
2 tablespoons olive oil

For the base

2 tablespoons olive oil
1 garlic clove minced
1 teaspoon italian seasoning
1 teaspoon crushed red pepper

For the toppings

2 medium-sized zucchini sliced
2 medium-sized yellow squash sliced
1 shallot sliced
Salt and pepper to taste

Instructions

To make the pizza dough start by combining warm water and yeast in the bowl of your stand mixer. Let sit for about 10 minutes then add bread flour, sugar, and kosher salt. Mix to combine.
As the mixer runs, add olive oil and knead until the dough forms into a solid ball. If the dough is too sticky, add additional flour 1 tablespoon at a time. If the dough is too dry, add additional water 1 tablespoon at a time.
Grease a large bowl and add the dough, cover the bowl with plastic wrap, and place in a warm place to double in size. This will take about an hour. Once the dough has doubled in size, turn out onto a lightly floured work surface and divide it into two or four equal pieces.
To make the base, whisk together the olive oil, garlic, italian seasoning, and crushed red pepper.
When you’re ready to cook the pizzas, preheat oven to 475F. Transfer dough to a greased pizza pan or baking sheet. Working with your hands, gently spread the dough working from the center out.
To assemble pizzas, start by brushing seasoned garlic olive oil over each pizza dough. Top with zucchini, squash, shallot, salt, and pepper.
Bake for 13-15 minutes. Garnish with chopped fresh basil and enjoy!

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!