Summer Vegetable Pizza
Prep time
Cook time
Total time
A new twist of pizza using summer veggies and goat cheese
Recipe type: Entree
Cuisine: American
Serves: 1 pie
  • Pizza
  • Homemade pizza crust or premade pizza crust
  • ½ bell pepper, sliced
  • ½ cup cherry tomatoes, sliced in halves
  • 1 cup sliced mushrooms
  • ¾ cup provolone/ mozzarella cheese, save ¼ cup as topping
  • Pizza crust
  • 2 ¼ cup teaspoon active dry yeast (one package)
  • 2 teaspoons honey
  • 1¼ cups warm water (not boiling)
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 3 cups flour
  1. Combine the yeast, honey, and warm water in a large mixer or food processor with a dough attachment. Let the mixture rest for 5 minutes to be sure that the yeast is alive (look for bubbles).
  2. Add the olive oil and salt and blend for 30 seconds. Begin to slowly add 3 cups of flour, about ½ cup at a time, mixing for 2 minutes between additions.
  3. Allow the mixture to knead in the mixer for 10 minutes, sprinkling with flour if needed to keep the dough from sticking to the bowl, until elastic and smooth.
  4. Remove the dough from the bowl and allow it tor est for 15 minutes under a warm, moist towel.
  5. Roll out the dough to ½-inch thick, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles and bake it on a baking sheet for 5 minutes. Remove from the oven.
  6. Spread the pizza sauce on the crust and sprinkle ½ cup of the provolone/mozzarella cheese on the sauce. Layer it with the bell peppers, cherry tomatoes, and mushrooms. Top with ¼ cup of the remaining provolone/mozzarella cheese blend.
  7. Bake for 13-15 mins or until crust is golden brown and broil 2-3 minutes.
  8. Slice pizza in 8 equal slices and enjoy.
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