Go Back Email Link
–+ servings
5 from 1 rating

Vegan Summer Squash Pizza

Megan Murphy
Yield: 1 large or 2 small pizzas
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Layers of caramelized onion, garden-fresh zucchini, yellow squash, broccoli and creamy vegan mozzarella topped with a lemon arugula salad - this Vegan Summer Squash Pizza is full of summer flavors!
Print Pin Recipe

Ingredients
 

  • 1 lb pizza dough
  • 2 tbsp olive oil
  • 1 yellow onion, sliced
  • 1 zucchini, chopped in quarters
  • 1 yellow squash, chopped in quarters
  • 2 crowns broccoli, chopped into florets
  • vegan mozzarella cheese
  • handful arugula
  • 1 lemon
  • salt, black pepper & red pepper flakes

Instructions
 

  • Place a small sauté pan over medium heat. Add olive oil, sliced yellow onions and a pinch of salt. Cook until the onions are just turning brown, about 10-15 minutes (the onions should not be too brown since they will cook more in the oven).
  • Place a large sauté pan over medium heat. Add 2 tbsp olive oil, chopped zucchini, chopped yellow squash, broccoli florets and a generous pinch of salt & pepper. Cook until the vegetables are just turning brown, about 10-15 minutes (the onions should not be too brown since they will cook more in the oven).
  • Preheat the oven to 475F. Prepare a pizza stone (or baking sheet) with parchment paper.
  • On a lightly floured surface, roll the dough out until it is pretty thin (about a 16 inch circle if making one pizza - if making two pizzas, cut the dough in half and roll out into two 10 inch pizzas). Pinch the ends slightly to make a crust. Transfer the dough to the prepared baking stone/sheet.
  • Add about 2 tbsp of olive oil to the dough and use a brush to coat evenly. Lightly top with some vegan mozzarella cheese (the key is to put half of the cheese on the base, then the remainder on top).
  • Top the dough evenly with some caramelized onions and the sautéed veggies (zucchini, yellow squash and broccoli). Top with the remaining vegan mozzarella cheese. Season with salt and pepper.
  • Transfer to the oven and bake for 15-20 minutes or until the crust is golden and the cheese has melted. Remove the pizza from the stone/sheet and transfer it (carefully) directly onto the oven rack to make the crust crispy, about 3-5 minutes.
  • Prepare the arugula salad by mixing arugula with lemon juice and a pinch of salt and pepper.
  • Top the pizza with the arugula salad and red pepper flakes. Enjoy!
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
QR Code linking back to recipe