Vibrant Pizza Primavera
This Vibrant Pizza Primavera celebrates the freshest seasonal vegetables on a perfectly crisp crust. It's a colorful masterpiece that brings the farmers market straight to your dinner table. The combination of roasted vegetables, melty cheese, and aromatic herbs creates a pizza that's as beautiful as it is delicious.
Equipment
- Pizza stone or baking sheet
- Rolling Pin
- Cutting board and sharp knife
- Mixing Bowls
- Measuring Cups and Spoons
- Pastry brush
- Pizza Cutter
- Parchment Paper
Ingredients
Pizza Dough
- 1 lb pizza dough homemade or store-bought
Toppings and Sauce
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 1/2 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup cherry tomatoes halved
- 1 small zucchini thinly sliced
- 1 small yellow squash thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/4 red onion thinly sliced
- 1/2 cup broccoli florets chopped small
- 1/4 cup fresh basil leaves
- 2 tbsp grated Parmesan cheese
- Red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 475°F. If using a pizza stone, place it in the oven during preheating.
- Prepare your vegetables by washing and slicing them thinly. Toss with 1 tablespoon olive oil, salt, and pepper.
- Roll out your pizza dough on a lightly floured surface to about 12-14 inches in diameter. Transfer to parchment paper or a lightly oiled baking sheet.
- Mix garlic with remaining olive oil and brush over the dough, leaving a border for the crust.
- Spread marinara sauce evenly over the dough. Sprinkle half of the mozzarella over the sauce. Arrange vegetables in a colorful pattern over the cheese.
- Top with remaining mozzarella and Parmesan cheese. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Remove from the oven and immediately top with fresh basil leaves. Let rest for 2 minutes before slicing and serving.
Notes
Short on time? Use pre-made pizza dough and prep your vegetables up to two days in advance. For best results, pre-roast watery vegetables to prevent sogginess.