A Pizza Recipe for All Seasons
No matter what season it is, there's a delicious pizza that celebrates the best produce available.
Serves
2
Prep time 10 minutes
Cook time 50 minutes
Ingredients
Summer Pizza
Sauce:
1 can (28 oz.) Contadina® Crushed Tomatoes
4 tsp. minced garlic
Pizzas:
All-purpose flour
2 balls (1 lb. each) refrigerated or frozen pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas
3 cups shredded mozzarella cheese
Toppings:
2 small zucchini (about 8 oz.), thinly sliced, divided
2 cups cherry or grape tomatoes, halved or quartered if large, divided
1 can (8 oz.) Del Monte® Whole Kernel Corn, drained, divided
1 cup crumbled feta or goat cheese, divided
1/2 cup thinly sliced fresh basil leaves
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Directions
Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.
Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.
Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella.
Top pizzas evenly with zucchini, cherry tomatoes, corn and feta or goat cheese.
Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil leaves.
Notes
VARIATIONS: Prepare recipe as directed, except:
- For Spring Pizza, in Step 4 top the pizzas with 1 lb. thin asparagus spears (halve lengthwise if thick) and small dollops of 1 cup ricotta cheese mixed with 2 tsp. finely grated lemon zest, 2 tsp. lemon juice, salt and pepper. In Step 5, top the finished pizzas with 2 Tbsp. chopped fresh parsley instead of basil.
- For Autumn Pizza, in Step 4 top the pizzas with 2 cups 1/2-inch diced butternut squash, 1/2 cup crumbled gorgonzola cheese, 1/2 cup chopped walnuts and 4 tsp. chopped fresh rosemary. In Step 5, top the finished pizzas with 2 Tbsp. chopped fresh parsley instead of basil.
- For Winter Pizza, in Step 4 top the pizzas with 5 oz. chopped kale leaves massaged with 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar and 1/4 tsp. dried red pepper flakes. In Step 5, top the finished pizzas with 1 cup shaved Pecorino Romano cheese instead of basil.
TIP:
Only half of the pizza sauce will be used to make 2 pizzas. Freeze remaining sauce in 3/4 cup portions so they are ready to make 2 more pizzas.