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Vegetarian Garden Pizza

  • Author: Megan Gilger
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 slices


Make use of all those veggies from your garden this summer with this quick to whip up vegetarian garden pizza that everyone in the family will like.


1 Pizza Crust of choice – I like this recipe for a quick yeast dough
1 cup fresh pesto – use this recipe to make your pesto
1/4 cup chopped kalamata olives
2 tbsp Olive Oil
A mix of the following veggies:

  • peppers of any kind really but banana, sweet peppers, and mild hot peppers (shishitos included)
  • Tomatoes – cherries are the best
  • Thinly sliced zucchini and summer squash
  • squash blossoms
  • kale or arugula or spinach
  • fresh herbs like basil in particular!
  • Onions of any kind
  • Thinly sliced Turnips
  • Eggplant thinly sliced

Maldon Sea Salt or any course sea salt for sprinkling on top

Optional Ingredients:

  • Parmesan (if you are doing this vegan you can skip this)
  • Red Pepper Flakes


To make the pizza:

  1. Make your dough according to the instructions. I don’t bake well so I trust others who are better.
  2. If you are using squash blossoms toss them in a little olive oil so they crisp up nicely when you cook them in the oven.
  3. Spread the pesto on the pizza evenly.
  4. Layer on anything flat to the pizza first this would be your turnips, thinly chopped zucchini, eggplant, or anything else like that.
  5. Then add the chunky things like olive, tomatoes, or onions to the pizza
  6. Finally top with the squash blossoms if you are using them.
  7. Add any additional condiments
  8. Cook the pizza till your crust is golden brown and all the veggies are getting nice and crispy. I suggest high heat but it depends on your crust. I typically cook all pizzas at 450 Fahrenheit.

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