Summer Vegetable Pizza

Makes 4-6 servings

Ready for a calm weekend after all your gatherings on the weekend of the 4th? Stay at home this weekend and enjoy some fresh summer vegetables on top of this simple to make homemade pizza! You can buy pizza dough from the grocery store or go to your favorite pizzeria and pick up some dough! Pro-tip: leave the dough out for about 1 hour before stretching out the dough for easier handling! Serve with a salad for a complete meal!


1 pound fresh pizza dough

3 tablespoons cornmeal or almond flour

Flour for sprinkling on hands

1/2 cup caramelized Vidalia onion, recipe follows

1 cup sliced (lengthwise) okra

4 ounces grated fresh mozzarella

4 ounces grated Swiss or gruyere cheese

1 ear corn, kernels removed

3/4 cup halved cherry tomatoes

1/2 cup plain whole-milk Greek yogurt

2 tablespoons lemon juice

1 -2 tablespoons water

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/4 teaspoon sea salt

1/4 teaspoon ground black

2 -3 ounces baby arugula

4 strips bacon, cooked and crumbled


Preheat oven to 500°.

On a 14-inch pizza stone or baking sheet, sprinkle cornmeal or almond flour evenly. Lightly flour your hands and use your hands to stretch out the dough evenly by holding in your hand and rotating the dough in a circle, stretching until it reaches 14-inches in diameter or the length and width of your baking sheet.

Top pizza dough with caramelized onions; sprinkle with cheeses, top with corn, okra, and tomatoes. Bake in the oven for about 27 minutes or until the vegetables are tender and the crust is golden brown.

Meanwhile, in a medium bowl whisk together, yogurt, lemon juice, water, parsley, basil, salt, and pepper until combined, adding water until it reaches a dressing-like consistency.

Remove the pizza from the oven onto a cutting board. Slice into 8 pieces sprinkle with arugula, bacon, and drizzle with herb yogurt and serve immediately.



Caramelized onions

Makes about 1/2 cup


1 large Vidalia onions or sweet, thinly sliced.

1 tablespoon grass-fed unsalted butter

1/4 teaspoon kosher or sea salt

Melt butter in a medium skillet over medium-low heat. And onions and salt and cook on until golden brown, about 20-25 minutes, stirring occasionally. Remove from pan and let cool completely. Store in an airtight container in the refrigerator for up to 10 days.