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!

LET'S STAY in touch!

Simply Suzannes at Home

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rustic fall harvest pizza

I dream up new recipes and ways to re-invent old ones all the time; and there are certain times of the year, like the Fall, when I feel more inspired to create new dishes.

And here's my latest . . . a rustic Fall Harvest Pizza! It's so simple, yet so delicious! I truly believe that when you carefully pair the right foods, spices, and herbs . . . that even the most simplest of foods can make the most amazing dishes; and this dish is a great example of that!

Imagine with me . . .   

a light, flavorful crust 

generously laden with a rich & flavorful roasted garlic Alfredo sauce

topped with grated fresh mozzarella,

Fall vegetables roasted to perfection in olive oil and fresh thyme,

crispy pancetta,

more mozzarella . . .

and then after cooling for a few minutes, 

a sprinkling of fresh Parmesan shavings

There's something magical about adding Parmesan shavings at the end,

after the pizza has had a minute or two to cool.

Not only is its texture superb, but its salty bite gives this Fall Harvest pizza

just the right finish.

Pizza dishes are known for their versatile nature; their topping possibilities are endless. So why not seize Fall's best vegetables and herbs . . . and introduce them to a creamy, rich sauce,  fresh cheese, and salty, crispy pancetta?!

And for a more rustic appearance, don't stress about whether the pizza dough forms a perfect circle. Instead, stretch it out . . . and let the dough take its own odd shape. 

Serve atop a wood board, add a small pumpkin or two, linen napkins . . . and you have a festive dinner. 

Here's what you'll need . . .

home-made or store bought pizza dough

1 jar of roasted garlic Alfredo sauce 

mozzarella cheese, shredded

4 ounces of pancetta, chopped and cooked

1 large sweet potato, diced and roasted in olive oil and thyme

1 medium butternut squash, diced and roasted in olive oil and thyme

5 ounces shaved Parmesan

bunch of fresh thyme

olive oil 

* Spicy Italian sausage would be a great addition to this pizza!

Preparation

Prepare pizza dough. Par-bake at 375 degrees Fahrenheit for 8-10 minutes. Allow to cool.

Dress par-baked crust with desired amount of Alfredo sauce.

Sprinkle lightly with mozzarella cheese, and evenly distribute roasted sweet potatoes, butternut squash, and pancetta.

Sprinkle with more mozzarella cheese.

Bake for 10 t0 12 minutes. Cool for 1-2 minutes, and then generously sprinkle with fresh shaved Parmesan.

Enjoy!

bon appetit!