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Summer is the perfect time to embrace fresh, vibrant flavors, and what better way to do that than with a pizza?
Whether you’re hosting a backyard BBQ, enjoying a casual dinner with family, or simply craving a light and refreshing meal, summer pizzas offer something for everyone.
From the classic flavors of fresh tomatoes, mozzarella, and basil to unique combinations featuring seasonal fruits and grilled veggies, the possibilities are endless.
In this article, we’ve rounded up 27+ summer pizza recipes that incorporate the best of the season’s ingredients.
These recipes will help you elevate your pizza game and provide the perfect dish to enjoy during those warm, sun-filled days.
Whether you’re looking for a vegetarian delight, a savory meat option, or something completely unexpected, there’s a pizza recipe here for every taste.
27+ Irresistible Summer Pizza Recipes You Need to Try This Season
With these 27+ summer pizza recipes, you’re sure to find a few new favorites to add to your seasonal repertoire.
Whether you’re looking for a classic Margherita pizza, a savory combination of grilled veggies, or a creative twist featuring fruits like peaches or figs, there’s a recipe here for every palate.
Summer is the season for fresh, seasonal ingredients, and pizza is the perfect canvas to showcase them.
As the days get warmer and the evenings longer, why not make pizza night a regular summer tradition?
So, gather your favorite toppings, get your grill or oven ready, and let the flavors of summer shine with these delicious pizza recipes.
Grilled Peach & Prosciutto Pizza
This sweet and savory pizza is the perfect way to celebrate juicy summer peaches.
With creamy ricotta, salty prosciutto, and fresh basil, it’s a gourmet take on summer that’s surprisingly easy to make at home. The peaches caramelize slightly on the grill, adding depth to each bite.
Ingredients:
- 1 ball of pizza dough (store-bought or homemade)
- 1 tablespoon olive oil
- ½ cup ricotta cheese
- 1–2 ripe peaches, thinly sliced
- 4 slices prosciutto
- ½ cup mozzarella cheese, shredded
- Fresh basil leaves
- Balsamic glaze, for drizzling
Instructions:
- Preheat your grill or oven to 475°F (245°C).
- Roll out your pizza dough on a floured surface and brush lightly with olive oil.
- Spread ricotta evenly over the dough, then layer on mozzarella.
- Top with peach slices and prosciutto.
- Grill (or bake) the pizza for 7–10 minutes until the crust is golden and cheese is bubbly.
- Remove from heat, scatter fresh basil on top, and drizzle with balsamic glaze before slicing.
This pizza is a stunning centerpiece for summer gatherings.
It strikes a lovely balance between rich, creamy textures and fruity freshness—best enjoyed with a glass of chilled white wine or sparkling water.
Caprese Flatbread Pizza
Inspired by the classic Italian Caprese salad, this flatbread pizza is light, herbaceous, and ready in under 20 minutes.
It’s the kind of meal that tastes like sunshine, especially when made with homegrown tomatoes and fresh basil.
Ingredients:
- 1 flatbread or naan
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup cherry tomatoes, halved
- ½ cup fresh mozzarella balls (bocconcini), halved
- Fresh basil leaves
- Salt and pepper to taste
- Balsamic glaze
Instructions:
- Preheat your oven to 425°F (220°C).
- Place flatbread on a baking sheet and brush with olive oil. Sprinkle with minced garlic.
- Arrange cherry tomatoes and mozzarella on the flatbread.
- Bake for 10–12 minutes until cheese is melted and edges are crisp.
- Top with fresh basil, a pinch of salt and pepper, and a generous drizzle of balsamic glaze.
This Caprese flatbread makes an ideal light lunch or appetizer on hot days.
It’s colorful, flavorful, and perfect for using up those summer garden tomatoes you’ve been waiting all year to harvest.
Mexican Street Corn Pizza
A fun and bold twist on elote (Mexican street corn), this pizza is smoky, creamy, and full of summer spice.
The grilled corn brings sweetness and char, while lime juice and cotija cheese keep things tangy and salty.
Ingredients:
- 1 ball of pizza dough
- 2 ears of corn, grilled and kernels removed
- ½ cup sour cream or Mexican crema
- 1 cup shredded mozzarella cheese
- ¼ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- Fresh cilantro, chopped
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out pizza dough and place on a baking sheet or pizza stone.
- Spread sour cream or crema as the base.
- Sprinkle with mozzarella, grilled corn, chili powder, and paprika.
- Bake for 10–12 minutes until cheese is melted and bubbling.
- Top with cotija, lime juice, and fresh cilantro before serving.
This pizza is vibrant, zesty, and sure to be a crowd-pleaser. It brings the energy of a backyard barbecue straight to your dinner table—no fork necessary, just a napkin and maybe a cold cerveza!
Zucchini & Lemon Ricotta Pizza
This refreshing pizza is a tribute to the bright, garden-fresh flavors of summer.
With thinly sliced zucchini, creamy lemon-infused ricotta, and a hint of garlic, it’s a light yet satisfying dish perfect for warm evenings on the patio.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- ½ cup ricotta cheese
- Zest of 1 lemon
- 1 garlic clove, minced
- 1 small zucchini, thinly sliced into ribbons
- ½ cup shredded mozzarella
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
- Fresh mint or basil, for garnish
Instructions:
- Preheat oven to 475°F (245°C).
- In a small bowl, mix ricotta with lemon zest, garlic, salt, and pepper.
- Roll out the dough, brush with olive oil, and spread the ricotta mixture evenly.
- Top with zucchini ribbons and mozzarella.
- Bake for 8–10 minutes until golden and bubbling.
- Finish with fresh herbs and a sprinkle of red pepper flakes if you like heat.
This pizza is proof that simple, seasonal ingredients can shine without much effort.
It’s bright, creamy, and carries a hint of summer garden magic in every bite.
BBQ Chicken & Pineapple Pizza
Sweet pineapple, smoky barbecue sauce, and juicy grilled chicken come together for a summertime favorite that’s both bold and comforting.
This pizza is perfect for outdoor cookouts or quick weeknight dinners with a tropical twist.
Ingredients:
- 1 ball of pizza dough
- ½ cup barbecue sauce
- 1 grilled chicken breast, sliced
- ½ cup pineapple chunks (fresh or grilled)
- ½ cup shredded mozzarella
- ½ cup red onion, thinly sliced
- Fresh cilantro, chopped
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough and spread barbecue sauce as your base.
- Top with mozzarella, grilled chicken, pineapple, and red onion.
- Bake for 10–12 minutes until crust is crisp and cheese is melted.
- Garnish with chopped cilantro before serving.
This pizza brings the smoky-sweet balance that summer meals are known for.
The juicy pineapple adds just the right touch of brightness to the savory chicken and tangy sauce, making it a sure hit at any backyard feast.
Heirloom Tomato & Burrata Pizza
Heirloom tomatoes steal the show in this elegant and colorful pizza.
Their natural sweetness and acidity pair beautifully with creamy burrata and a drizzle of olive oil. It’s a celebration of peak-season produce with minimal fuss.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- 2–3 heirloom tomatoes, thinly sliced
- 1 clove garlic, minced
- ½ cup shredded mozzarella
- 1 burrata ball
- Fresh basil leaves
- Sea salt and black pepper
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough, brush with olive oil, and sprinkle with minced garlic.
- Add mozzarella and sliced tomatoes in a single layer.
- Bake for 8–10 minutes until the crust is golden and tomatoes start to blister.
- Remove from oven and gently tear burrata over the hot pizza.
- Finish with basil, sea salt, and cracked black pepper.
This pizza is as beautiful as it is delicious.
It’s ideal for a leisurely lunch or a wine-paired evening with friends, showcasing the natural flavors of summer’s most prized tomato varieties.
Watermelon, Feta, and Mint Pizza
A sweet and savory pizza that’s light, refreshing, and perfect for hot summer days.
This no-cook pizza features juicy watermelon, tangy feta cheese, and fresh mint for a unique twist that’s sure to wow your guests.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- 1 cup watermelon, cubed
- ½ cup feta cheese, crumbled
- ¼ cup fresh mint, torn
- 1 tablespoon honey (optional)
- Salt and pepper to taste
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough, brush with olive oil, and bake for 8–10 minutes until golden.
- Once the crust is baked, top with watermelon cubes, crumbled feta, and torn mint leaves.
- Drizzle with honey if desired, and sprinkle with a pinch of salt and pepper for balance.
This pizza is a true crowd-pleaser. The cool, sweet watermelon paired with salty feta and fresh mint is perfect for a light appetizer or a sweet summer dessert.
It’s an unexpected combination that brings a refreshing twist to traditional pizza.
Pesto Chicken & Roasted Tomato Pizza
Combining the bold flavors of pesto with juicy roasted tomatoes and tender chicken, this pizza brings together a range of savory and aromatic ingredients that scream summer.
It’s perfect for dinner on a warm evening or as a great addition to a picnic.
Ingredients:
- 1 ball of pizza dough
- 3 tablespoons pesto sauce (store-bought or homemade)
- 1 grilled chicken breast, sliced
- 1 cup cherry tomatoes, halved
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- Fresh basil leaves, for garnish
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough and spread pesto sauce evenly over the surface.
- Top with mozzarella, sliced chicken, and halved cherry tomatoes.
- Bake for 10–12 minutes until cheese is melted and the crust is golden.
- Finish with a sprinkle of Parmesan and garnish with fresh basil before serving.
This pesto chicken pizza brings a vibrant combination of fresh herbs and hearty chicken, making it filling yet light for the summer months.
The roasted tomatoes add a burst of sweetness, and the pesto offers a flavorful, garlicky richness that’s simply irresistible.
Summer Veggie & Goat Cheese Pizza
Loaded with vibrant summer vegetables like bell peppers, zucchini, and red onions, this pizza is a colorful and delicious way to enjoy the season’s best produce.
The creamy goat cheese adds a tangy richness that complements the fresh veggies beautifully.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- ½ cup goat cheese, crumbled
- 1 small zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 tablespoon balsamic glaze
- Fresh thyme leaves (optional)
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough, brush with olive oil, and scatter the zucchini, bell pepper, and onion slices over the surface.
- Sprinkle goat cheese over the vegetables.
- Bake for 10–12 minutes until the crust is golden and the cheese is melted.
- Drizzle with balsamic glaze and sprinkle with fresh thyme leaves for an herbaceous finish.
This pizza is a vegetable lover’s dream! It’s light, packed with flavor, and ideal for summer gatherings.
The combination of creamy goat cheese and sweet, roasted vegetables makes it both savory and satisfying, while the balsamic glaze adds a lovely tang to balance the richness.
Fig & Arugula Pizza with Prosciutto
This pizza combines the sweetness of ripe figs with the peppery bite of arugula and the saltiness of prosciutto.
The result is a gourmet pizza that feels indulgent yet fresh, making it perfect for a warm summer evening.
Ingredients:
- 1 ball of pizza dough
- 2 tablespoons olive oil
- 1 cup fresh figs, sliced
- 1 tablespoon honey
- 4 slices prosciutto
- ½ cup mozzarella cheese, shredded
- 1 cup arugula, fresh
- Balsamic reduction, for drizzling
Instructions:
- Preheat your oven to 475°F (245°C).
- Roll out the dough and brush with olive oil. Bake for 8–10 minutes until the crust is lightly golden.
- While the crust bakes, heat a small pan and sauté the sliced figs with honey for 2-3 minutes, just to soften them.
- Once the crust is done, spread the figs over the base, sprinkle with mozzarella, and bake for an additional 5-7 minutes until the cheese is bubbly and golden.
- After removing from the oven, top with prosciutto, fresh arugula, and a drizzle of balsamic reduction.
This pizza is sweet, savory, and fresh, combining rich flavors in a perfect harmony.
It’s ideal for a summer night when you want something light yet satisfying, and the arugula adds a wonderful peppery contrast to the sweet figs and prosciutto.
Spicy Shrimp & Avocado Pizza
Spicy shrimp paired with creamy avocado is a winning combination on a pizza.
This recipe is bursting with vibrant flavors from the spicy shrimp, fresh lime, and cool avocado, making it a perfect dish for summer gatherings or taco night-inspired dinners.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 8–10 large shrimp, peeled and deveined
- ½ cup shredded mozzarella cheese
- 1 small avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions:
- Preheat the oven to 475°F (245°C).
- Toss the shrimp in olive oil, chili powder, cayenne, salt, and pepper, then sauté them for 3-4 minutes until pink and cooked through.
- Roll out the dough and sprinkle with mozzarella cheese. Bake for 8–10 minutes until the crust is golden and the cheese is melted.
- Once out of the oven, arrange the cooked shrimp on the pizza and top with slices of avocado.
- Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.
The combination of spicy shrimp and creamy avocado brings the perfect balance of flavors to this pizza, with just the right amount of heat to make it exciting but not overwhelming.
The lime and cilantro give it a fresh, zesty finish that’s perfect for summer.
Summer Corn & Ricotta Pizza
This simple but flavorful pizza highlights fresh summer corn, creamy ricotta, and a touch of lemon zest.
The sweet corn, paired with rich cheese, creates a satisfying and light pizza ideal for a hot day.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- 1 cup fresh corn kernels (about 2 ears of corn)
- ½ cup ricotta cheese
- 1 tablespoon lemon zest
- ½ cup shredded mozzarella cheese
- Fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough and brush with olive oil.
- Spread ricotta evenly across the dough, then sprinkle with mozzarella.
- Top with fresh corn kernels and bake for 8–10 minutes until the crust is golden and cheese is bubbling.
- Remove from the oven, sprinkle with lemon zest, fresh thyme, and a pinch of salt and pepper.
This pizza is light and flavorful, featuring sweet, crunchy corn and creamy ricotta with the fresh hint of lemon.
It’s a perfect choice for a summer lunch or dinner, offering a great balance between richness and freshness.
Grilled Veggie & Pesto Pizza
Packed with roasted summer vegetables and aromatic pesto, this pizza is a deliciously savory option for those who want to celebrate the bounty of fresh summer produce.
The smoky flavor of grilled veggies complements the bright, herbaceous pesto for an unforgettable pizza experience.
Ingredients:
- 1 ball of pizza dough
- 3 tablespoons pesto sauce (store-bought or homemade)
- 1 small zucchini, thinly sliced
- 1 red bell pepper, sliced
- 1 small eggplant, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- ½ cup mozzarella cheese, shredded
- Fresh basil, for garnish
Instructions:
- Preheat your grill or oven to 475°F (245°C).
- Grill the zucchini, bell pepper, eggplant, and cherry tomatoes for 5-7 minutes until tender and slightly charred. Toss them with olive oil, salt, and pepper.
- Roll out your pizza dough and spread a thin layer of pesto sauce over the surface.
- Top with the grilled veggies and mozzarella cheese, then bake for 8-10 minutes until the crust is golden and the cheese is melted.
- Garnish with fresh basil before serving.
This pizza is a true celebration of summer vegetables.
The pesto adds depth, while the smoky flavor of the grilled vegetables makes each bite a treat. It’s an ideal choice for a light, yet flavorful dinner that highlights the best of the season’s produce.
Tomato, Cucumber, and Dill Pizza
Inspired by a refreshing summer salad, this pizza combines the cool, crisp texture of cucumbers with juicy tomatoes, creamy cheese, and a hit of dill.
It’s a delightful, unexpected twist on a classic pizza—perfect for those warm afternoons when you crave something refreshing.
Ingredients:
- 1 ball of pizza dough
- 2 tablespoons olive oil
- 1 small cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup cream cheese or ricotta cheese
- Fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 475°F (245°C).
- Roll out the dough and brush with olive oil.
- Spread a thin layer of cream cheese or ricotta over the dough.
- Top with sliced cucumbers, halved cherry tomatoes, and a sprinkle of dill.
- Bake for 8-10 minutes until the crust is golden and the cheese is warm and bubbly.
- Season with salt and pepper before serving.
This pizza is cool, fresh, and full of flavor, providing a unique way to enjoy the flavors of a cucumber and tomato salad on a crispy crust.
It’s perfect for those who love a refreshing twist on their pizza and want to enjoy a lighter option during the summer months.
Lemon & Ricotta Shrimp Pizza
This pizza is a light and refreshing choice that combines juicy shrimp, creamy ricotta, and a zesty lemon kick.
It’s perfect for a beachside dinner or a warm summer evening when you want something fresh and flavorful.
Ingredients:
- 1 ball of pizza dough
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 8–10 medium shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 475°F (245°C).
- Roll out the pizza dough and brush it lightly with olive oil.
- Spread ricotta cheese over the dough, then top with lemon zest and a pinch of salt and pepper.
- In a pan, sauté the shrimp in olive oil for 2-3 minutes on each side, until cooked through.
- Arrange the shrimp on top of the ricotta and bake the pizza for 8-10 minutes until the crust is golden and crispy.
- Drizzle fresh lemon juice over the pizza, and sprinkle with chopped parsley before serving.
This shrimp pizza is a delightful balance of creamy ricotta, succulent shrimp, and the zesty freshness of lemon.
It’s the perfect summer dish when you want something satisfying but still light and full of flavor.
Grilled Nectarine & Burrata Pizza
This pizza combines the juicy sweetness of grilled nectarines with the creamy richness of burrata cheese.
The light, fruity toppings are balanced by a drizzle of honey and fresh basil, creating a pizza that’s both refreshing and indulgent.
Ingredients:
- 1 ball of pizza dough
- 2 nectarines, sliced
- 1 tablespoon olive oil
- 1 cup burrata cheese
- Fresh basil leaves
- Honey, for drizzling
- Salt and pepper to taste
Instructions:
- Preheat your grill or oven to 475°F (245°C).
- Grill or roast the nectarine slices for 2–3 minutes on each side, just until they have grill marks and become slightly tender.
- Roll out the pizza dough, brush with olive oil, and bake for 8–10 minutes until golden and crispy.
- Once the crust is baked, tear the burrata over the pizza and arrange the grilled nectarines on top.
- Drizzle with honey, sprinkle with fresh basil, and season with salt and pepper before serving.
This pizza is sweet, creamy, and sophisticated—ideal for summer evenings when you want something a little different.
The honey adds a subtle sweetness that enhances the natural flavor of the nectarines, while the burrata provides a luxurious, creamy contrast.
Mediterranean Veggie & Hummus Pizza
For a lighter, veggie-packed option, this Mediterranean-inspired pizza uses hummus as a base, topped with fresh vegetables like cucumbers, tomatoes, and olives.
It’s a fresh and satisfying pizza that’s perfect for a light summer meal.
Ingredients:
- 1 ball of pizza dough
- 3 tablespoons hummus (store-bought or homemade)
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted and sliced
- ¼ red onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
- Feta cheese, crumbled (optional)
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out the pizza dough and spread an even layer of hummus over the surface.
- Top with sliced cucumber, cherry tomatoes, olives, and red onion.
- Bake for 8–10 minutes until the crust is golden and slightly crispy.
- After baking, sprinkle with fresh parsley and crumbled feta cheese if desired.
This Mediterranean veggie pizza is full of vibrant, fresh ingredients.
The creamy hummus base gives it a smooth texture, while the vegetables add crunch and zest. It’s a perfect option for a healthy yet flavorful summer meal.
Smoked Salmon & Cream Cheese Pizza
Inspired by the classic bagel topping, this pizza is a deliciously indulgent yet refreshing option.
Smoked salmon, creamy cream cheese, and fresh dill create a rich flavor profile, while capers and red onion add a tangy kick.
Ingredients:
- 1 ball of pizza dough
- 2 tablespoons olive oil
- 1 cup cream cheese, softened
- 6–8 ounces smoked salmon, thinly sliced
- ½ red onion, thinly sliced
- 1 tablespoon capers
- Fresh dill, for garnish
- Lemon wedges, for serving
Instructions:
- Preheat the oven to 475°F (245°C).
- Roll out the pizza dough and brush it lightly with olive oil. Bake for 8–10 minutes until the crust is golden.
- Once baked, spread a layer of softened cream cheese over the crust.
- Arrange the smoked salmon slices on top, followed by thinly sliced red onion and capers.
- Garnish with fresh dill and serve with lemon wedges on the side.
This pizza brings the classic flavors of a smoked salmon bagel to life in pizza form.
The cream cheese creates a rich, velvety base, while the smoked salmon offers a delicate flavor that pairs perfectly with the fresh dill and tangy capers. It’s a great option for a summer brunch or light dinner.
Grilled Peach & Prosciutto Pizza
This sweet and savory pizza combines the juicy flavor of grilled peaches with the salty richness of prosciutto.
The addition of arugula and a drizzle of balsamic glaze elevates the pizza, making it perfect for a summer gathering or special occasion.
Ingredients:
- 1 ball of pizza dough
- 2 peaches, pitted and sliced
- 1 tablespoon olive oil
- 4 slices prosciutto
- ½ cup mozzarella cheese, shredded
- 1 cup arugula
- 1 tablespoon balsamic glaze
- Fresh basil for garnish
Instructions:
- Preheat your grill or oven to 475°F (245°C).
- Grill the peach slices for 2-3 minutes per side, just until they’re softened and have grill marks.
- Roll out the dough and brush with olive oil. Bake for 8-10 minutes until golden.
- Once the crust is baked, top with grilled peaches, mozzarella, and prosciutto.
- Bake for an additional 3-4 minutes until the cheese is melted.
- After baking, top with fresh arugula, a drizzle of balsamic glaze, and garnish with fresh basil.
This pizza perfectly balances the sweetness of peaches with the salty prosciutto, making it a unique and flavorful choice for a summer meal.
The arugula and balsamic glaze bring a fresh, tangy element that cuts through the richness, creating a well-rounded dish.
Sun-Dried Tomato & Artichoke Pizza
This Mediterranean-inspired pizza is packed with tangy sun-dried tomatoes, tender artichokes, and creamy ricotta cheese, making it the perfect option for a light yet flavorful summer meal.
Ingredients:
- 1 ball of pizza dough
- 3 tablespoons olive oil
- ¼ cup ricotta cheese
- ¼ cup sun-dried tomatoes, chopped
- ½ cup marinated artichoke hearts, chopped
- 1 cup mozzarella cheese, shredded
- 1 tablespoon fresh oregano, chopped
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out dough and brush with olive oil. Spread a thin layer of ricotta cheese over the dough.
- Top with sun-dried tomatoes, artichokes, and mozzarella cheese.
- Bake for 8-10 minutes until the crust is golden and the cheese is melted.
- Sprinkle with fresh oregano before serving.
This pizza is rich with Mediterranean flavors, offering the perfect combination of savory artichokes, tangy sun-dried tomatoes, and creamy ricotta.
The fresh oregano gives it an aromatic finish, making it a perfect dish for a summer evening.
Sweet Potato & Goat Cheese Pizza
Sweet potato adds a hearty, slightly sweet base to this pizza, complemented by tangy goat cheese and fresh rosemary.
This is a perfect vegetarian option that feels indulgent while still being light and flavorful.
Ingredients:
- 1 ball of pizza dough
- 1 small sweet potato, thinly sliced
- 1 tablespoon olive oil
- ½ cup goat cheese, crumbled
- 1 tablespoon fresh rosemary, chopped
- ½ cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out the dough and brush with olive oil. Arrange the thin slices of sweet potato over the dough.
- Top with mozzarella and crumbled goat cheese.
- Bake for 10-12 minutes until the crust is golden and the cheese is melted.
- Sprinkle with fresh rosemary, salt, and pepper before serving.
The sweet potato and goat cheese create a rich, earthy base for this pizza, while the rosemary adds a touch of aromatic freshness.
It’s the perfect dish for those who enjoy a hearty, yet light summer pizza.
Caprese Flatbread Pizza
A simple yet delicious combination of ripe tomatoes, fresh mozzarella, and fragrant basil, this Caprese flatbread pizza is an easy and fresh way to enjoy the classic salad on a warm day.
With a crispy flatbread base, it’s light and flavorful, perfect as an appetizer or light meal.
Ingredients:
- 2 flatbreads or naan breads
- 2 tomatoes, thinly sliced
- 1 cup fresh mozzarella, sliced or torn
- Fresh basil leaves
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar (optional)
- Salt and pepper to taste
Instructions:
- Preheat oven to 475°F (245°C).
- Place the flatbreads on a baking sheet and brush lightly with olive oil.
- Arrange the sliced tomatoes and fresh mozzarella evenly on the flatbread.
- Bake for 6-8 minutes until the flatbread is crispy and the cheese is melted.
- After baking, top with fresh basil leaves, a drizzle of balsamic vinegar, and season with salt and pepper.
This Caprese pizza is light, fresh, and bursting with classic Italian flavors.
It’s the perfect dish for those warm evenings when you want something quick, healthy, and full of vibrant summer produce.
Cilantro Lime Chicken & Corn Pizza
This pizza is a flavor-packed combination of cilantro lime chicken, sweet corn, and a zesty cream sauce.
It’s a Mexican-inspired twist on pizza that’s perfect for a summer dinner or casual gathering.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- 1 chicken breast, grilled and sliced
- 1 cup corn kernels (fresh or frozen)
- ½ cup cilantro, chopped
- ½ cup mozzarella cheese, shredded
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out the pizza dough and brush with olive oil.
- Spread a thin layer of sour cream mixed with lime juice over the dough.
- Top with grilled chicken, corn kernels, mozzarella, and a sprinkle of chili powder.
- Bake for 8-10 minutes until the crust is golden and cheese is melted.
- Once out of the oven, sprinkle with fresh cilantro and season with salt and pepper.
This cilantro lime chicken and corn pizza offers a delightful blend of flavors, with the creaminess of the sour cream, the sweetness of the corn, and the zesty lime chicken.
It’s a perfect combination of savory and fresh that’s sure to be a hit!
Zucchini, Tomato, and Ricotta Pizza
This pizza is light, fresh, and filled with the goodness of summer veggies.
Zucchini and tomatoes are roasted to bring out their natural sweetness, while the creamy ricotta cheese provides a smooth contrast to the vegetables.
Ingredients:
- 1 ball of pizza dough
- 1 tablespoon olive oil
- 1 zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- Fresh basil for garnish
- Salt and pepper to taste
Instructions:
- Preheat oven to 475°F (245°C).
- Roll out the pizza dough and brush with olive oil.
- Arrange the zucchini and cherry tomatoes on the dough, then sprinkle with garlic powder, salt, and pepper.
- Top with ricotta and mozzarella cheese.
- Bake for 8-10 minutes until the crust is golden and the cheese is melted.
- After baking, garnish with fresh basil.
This pizza is light and filled with the flavors of summer.
The zucchini and tomatoes bring freshness and a slight sweetness, while the ricotta and mozzarella provide a creamy, rich texture. It’s the perfect option for a light, veggie-filled dinner.
