Summer harvest vegetable pizza

I am so excited to share this simple and delicious recipe with you . . .

 a Summer harvest vegetable pizza.

This pizza was inspired by the colorful vegetables I found at the Farmer's Market.

Aren't these cherry heirloom tomatoes beautiful! 

If you're impressed now, wait until you see their marbled interiors. 

Our Summer harvest vegetable pizza was topped with this season's heirloom tomatoes, peppers, sweet onions, basil, and mozzarella.

What makes this pizza so delicious, besides the fresh ingredients, is that I roast the vegetables first.

Did you know that roasting vegetables intensifies their natural flavors, and caramelizes them to a perfect sweetness.

I realize that roasting them first, adds an extra step, but it's worth the effort and extra (few) minute(s)!

Since this is a Summer harvest vegetable pizza, feel free to choose any vegetables that you might like.

The more vegetables, the tastier it is!

My only request is that you roast them first. 

After roasting, the vegetables add a slightly sweet caramelized flavor to the the light, creamy mozzarella.

Ribbons of basil top the fresh baked pizza for added freshness . . . and then shavings of Parmesan finish it off with a salty bite.

                       And there you have it . . . a perfect Summer pizza! 

Summer Harvest Vegetable Pizza

heirloom tomatoes

sweet onion

bell peppers

fresh basil

fresh mozzarella

fresh whole wheat pizza dough

olive oil

salt and pepper

shaved Parmesan

~ My sweet neighbor introduced me to this garlic flavored olive oil ~

It's incredible!

Preparation

Preheat oven to 375 degrees F

Slice vegetables. Toss them with olive oil, salt and pepper.

Arrange them on a baking sheet.

Roast them for 10 minutes, and then toss. Return them to oven and roast for 10 more minutes.

While vegetables are roasting, remove whole wheat dough from package and allow it to rest for 15 minutes.

Spread raw dough out into desired shape and thickness.

Drizzle with olive oil, spread.

Sprinkle with salt and pepper.

Par-bake dough for 8 minutes in 375 degree oven. 

Drizzle with more olive oil, spread. *optional

Spread freshly shredded mozzarella onto par-baked dough.

Evenly spread roasted vegetables on top of cheese.

Bake pizza for 12 minutes, or until golden and bubbly.

After removing it from the oven, sprinkle with fresh basil.

ENJOY!

~ Look at the beautiful veins 

running though the burgundy tomato! ~

They were almost too pretty to eat, almost.

After tossing sliced vegetables with olive oil, salt and pepper, spread them out on a baking sheet.

Roast.

Easy pictorial assembly . . .

Spread raw dough out into desired shape and thickness. 

Drizzle with olive oil, spread.  Sprinkle with salt and pepper.

Par-bake for 8 minutes in 375 degree F oven. 

After par-baking dough, spread freshly shredded mozzarella on top.

Evenly spread roasted vegetables on top of cheese.

Bake pizza for 12 minutes, or until golden and bubbly.

After removing the pizza from the oven, sprinkle with fresh cut ribbons of basil.

buono appetito!

~ without Parmesan shavings ~

~ WITH Parmesan shavings! ~

YUM!!

~ Almost done ~

Going for seconds!

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