Easy Summer Vegetable Pizzas Recipe

Jump To Recipe
Avatar Author's default profile picture
Carlos Diaz Modified: March 22, 2022
Easy Summer Vegetable Pizzas Recipe

How To Make Easy Summer Vegetable Pizzas

Enjoy a healthy and refreshing meal with these vegetable pizzas done in 20 minutes! They come with a flatbread crust topped with your fave veggies.

Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes



  • 4individual baked naan,store bought or homemade
  • 5tbspolive oil,plus more for drizzling
  • 2small green or yellow zucchini
  • 1sweet red pepper,halved, seeded, and sliced into thin strips
  • 2ozParmesan cheese,(about ½ cup), grated
  • 8ozfontina cheese,(2 cups) loosely packed, grated
  • ½tspsalt
  • tspblack pepper
  • 2large handfuls of arugula
  • 12cherry tomatoes,halved
  • 1smallhandful fresh basil leaves,torn into pieces
  • 1smallhandful fresh mint leaves,torn into pieces
  • 3tspred wine vinegar


  1. Set a rack on the upper shelf of the oven and preheat it to 500 degrees F.

  2. Using a vegetable peeler and starting from the stem and working to the bottom, peel off and discard the outer skin from one side of the squash.

  3. Peel off more ribbons to reach the seeds. Turn the squash over and repeat. Discard the core.

  4. On a rimmed baking sheet, spread out the naan loaves. Brush the tops of each naan with 1 tablespoon of oil.

  5. Bake for 3 to 5 minutes. Remove from the oven.

  6. Sprinkle each naan with about 2 tablespoons of Parmesan and ½ cup grated fontina. Top with 6 to 7 zucchini ribbons and several pepper slices. Sprinkle with salt and pepper and drizzle with a little oil.

  7. In a bowl, toss the arugula, basil, mint, and tomatoes with 1 tablespoon of oil. Sprinkle with vinegar and more salt and pepper, to taste. Toss together. Top the pizzas with this salad after the pizza bakes.

  8. Place the pizzas in the oven and bake for 5 to 6 minutes or until the cheese melts. Remove and drizzle with a little more olive oil.

  9. Top with the salad and serve.


  • Calories: 723.58kcal
  • Fat: 43.80g
  • Saturated Fat: 16.90g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 19.95g
  • Polyunsaturated Fat: 4.85g
  • Carbohydrates: 53.63g
  • Fiber: 4.33g
  • Sugar: 9.10g
  • Protein: 30.26g
  • Cholesterol: 75.41mg
  • Sodium: 1080.16mg
  • Calcium: 586.08mg
  • Potassium: 607.08mg
  • Iron: 4.20mg
  • Vitamin A: 260.44µg
  • Vitamin C: 62.34mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes


Banana Split Cake Recipe

Satisfy your sweet tooth craving with this banana split cake, made of vanilla ice cream sandwiches, chocolate cool whip, and juicy fruits.

8 hrs 30 mins

Deviled Eggs

Deviled Eggs Recipe

Deviled eggs have a nice mix of creamy texture and savory flavors thanks to mayonnaise and mustard and a generous sprinkle of paprika, pepper, and chives.
13 mins

Pies & Pastries

Cranberry Apple Crostata Recipe

This crostata recipe is a take on the Italian baked pie or tart. In this dish, the filling is made with cranberry and apple for a rustic autumn dessert.
1 hr 50 mins


Quick Cabbage Soup Recipe

This cabbage soup cooks in 30 minutes, making it a quick and easy meal option. It also has carrots and tomatoes for a pop of flavor and color.
35 mins


Black Sambuca Zebra Drink Recipe

This zebra drink is made of half black sambuca and half tequila silver mixture. An equal balance of white and black flavor will surely make things wild.
5 mins


Easy Peruvian Shrimp Recipe

South American dishes are distinguished for their spice-infused dishes. It always has a nice kick to each bite. Taste for yourself with our shrimp recipe.
15 mins


Grilled Vegetable Pizza Recipe

Have a slice of summer with this vegetable pizza recipe. The dough is grilled and topped with potato, zucchini, tomato, feta, and olives.
35 mins


Vegetable Pizza Recipe

This vegetable pizza recipe is packed with juicy tomatoes and tender mushrooms, all topped off with stretchy mozzarella cheese.
52 mins

Leave a comment

Replying to