Easy Summer Pizzas

Three Recipes in One!

Pizza night is a weekly staple in my house. Usually we go for classic pizzas, but I wanted to switch it up this week with farmers market finds before my favorite summer produce hibernates for the winter. Born were these fresh and fun Summer Pizzas. We’ve got your new go-to homemade pizza dough recipe plus recipes for an Heirloom Margherita Pizza and a Summer Squash and Corn Flatbread.

Making Homemade Pizza Dough

Pizza dough is very easy to find at the grocery store, but it’s even better made at home. It’s just as easy but healthier and (more importantly) more delicious. Let me walk you through the steps now. 

First, mix together warm water, yeast, sugar and olive oil in a medium bowl. Mix it well and let it sit for a few minutes to dissolve the yeast and really activate it. Add in the flour and salt and start mixing everything together. It’ll begin to form a shaggy, craggly dough. At this point, turn the dough out onto a lightly floured surface and start to knead it. Basically just fold it in half, push it down with the palm of your hand, then rotate and repeat. Do this for a few minutes, adding more flour when necessary to keep the dough from sticking to your hands or the counter. After a few minutes of kneading, the dough should be smooth. 

Form it into a ball and let it sit either on the floured counter with a dish towel or well oiled piece of saran wrap to prevent sticking or in a well oiled bowl covered with a well-oiled piece of saran wrap. This dough can get sticky so oiling or flouring the surface it touches is important. In whichever choice you went with, let the dough rest for 20-40 minutes. 

During this time, you can prep your toppings and clean up your work surface that is most definitely a mess by now!

A Quick Interlude on Baking Pizza at Home

When it’s time for baking, preheat the oven to 500*F and oil a baking sheet well. Very well. This pizza gets sticky so to preserve all of the best crispy bottom pieces, make sure the entire baking sheet is oiled from the corners to the edges to the very middle. When the oven is preheated, you can add in your pizzas. Bake for about 8-12 minutes. You’ll know the pizza is done when the cheese starts to blister/turn brown a little and the crust is a nice golden brown color!

Constructing the Pizzas

Heirloom Tomato Margherita Pizza

Margherita pizzas are one of my favorite kinds of pizzas because they’re just so fresh and light. All you have to do here is spread out some torn mozzarella on the rolled out pizza dough, add on sliced tomatoes, drizzle with salt and olive oil and bake at 500*F for about 10 minutes. Then top with fresh basil and pepper. So simple, yet so delicious. 

The ingredients are important here. The best ingredients will make the best flatbreads. I love to use fresh farmers market heirloom tomatoes in the summertime for a little spin on the classic margherita pizza. You can use any tomatoes really, just make sure they’re fresh! For large tomatoes just slice thinly and for smaller varieties, like cherry or grape tomatoes, slice in half. 

For mozzarella, I use a buffalo mozzarella ball and tear it into pieces for a more rustic looking pizza. You can also use the pre-sliced buffalo mozzarella. I would suggest saving the shredded mozzarella for a more traditional basic pizza.

fresh summer flatbread with mozzarella cheese, heirloom tomato slices and fresh basil

Summer Squash and Corn Flatbread

This pizza starts with a garlicky, white pizza-esque sauce. It’s made of olive oil, softened butter, garlic, red pepper flakes, salt and dried parsley. Mix everything together and then gently spread across the rolled out pizza dough. 

Top with a layer of corn, then add on thinly sliced summer squash and another layer of corn along with a sprinkle of salt. Bake at 500*F for about 10 minutes then top with fresh torn basil and a generous shaving of parm cheese.

Some Other Summer Flatbread Ideas

  • Classic pizza with tomato sauce and mozzarella. Try it out with my fresh tomato sauce for a summer spin! 
  • BBQ chicken flatbread with red onion and corn. 
  • Peach and corn or burrata flatbread with balsamic drizzle. 
  • Loaded veggie pizza with all the summer veggies.
  • Four cheese white pizza with the garlic white sauce above.

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

fresh summer flatbread with mozzarella cheese, heirloom tomato slices and fresh basil

Summer Pizzas

Switch up your pizza night with these homemade fresh summer flatbread recipes!
Servings: 4
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

Ingredients
  

Pizza Dough

  • ¾ C water
  • 2 tsp yeast
  • 1 Tbs olive oil
  • 1 tsp sugar
  • 2-3 C flour
  • ½ tsp salt

Margherita Pizza

  • half of the pizza dough
  • 6-8 oz buffalo mozzarella cheese ~ 1 ball sliced or torn into pieces
  • 2 heirloom tomatoes thinly sliced
  • 1 Tbs olive oil for drizzling
  • pinch salt about ½ tsp
  • fresh basil ~ 10 large leaves thinly sliced or torn

Summer Squash and Corn Pizza

  • half of the pizza dough
  • 6 Tbs butter softened
  • 1 Tbs olive oil
  • 2 cloves of garlic minced
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ½ tsp red pepper flakes
  • ¼ tsp salt
  • 1 C corn about 2 cobs worth
  • ½ yellow summer squash or zucchini thinly sliced
  • fresh basil ~ 10 large leaves thinly sliced or torn
  • ¼ C fresh shaved parmesan cheese

Instructions
 

Pizza Dough

  • Whisk together ¾ C warm water, 1 tsp sugar, 2 tsp yeast and 1 Tbs olive oil. Let sit for 5 minutes. Add in 2 C flour and ½ tsp salt. Mix together until a shaggy dough starts to form.
  • Turn out onto a lightly floured surface and knead by folding the dough in half, pushing down with the palm of your hand then rotating and repeating. If the dough gets sticky, add up to an additional Cups of flour (for a total of 3 Cups). Do this for 5 minutes until a smoothish ball forms. Let rest in a well-oiled bowl for 20-40 minutes.
  • When it's time to bake, preheat the oven to 500°F and oil a baking pan well to prevent sticking. Divide in two (for the following recipes) and starting with the first half, spread it onto the baking sheet using floured fingers or a floured rolling pin. Aim for about ¼ inch thick. Repeat with the second half of dough.
  • Bake for 8-12 minutes until toppings are bubbly and crust is golden brown.

Margherita Pizza

  • Spread out mozzarella, then the sliced tomatoes, then a drizzle of olive oil and a sprinkle of salt.
  • Bake at 500°F on an oiled baking sheet for 8-12 minutes until the cheese is bubbly and the crust is golden brown.
    Top with fresh torn basil.

Summer Squash and Corn Pizza

  • Make the garlic butter sauce. Mix 6 Tbs softened butter, 1 Tbs olive oil, 2 cloves of garlic minced, ½ tsp garlic powder, ½ tsp dried parsley, ½ tsp red pepper, ¼ tsp salt.
  • Spread garlic butter sauce over the rolled out dough. Top with a layer of corn, then a layer of sliced summer squash and another layer of corn.
  • Bake at 500°F on an oiled baking sheet for 8-12 minutes until the cheese is bubbly and the crust is golden brown.
    Top with fresh torn basil and a generous shaving of fresh parm cheese.
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Keyword 40 Minutes, Summer, Vegetarian

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