Summer Pizza Recipe

Name: Summer Pizza
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 pound pizza dough; 1/4 cup pesto; 1/3 cup shredded quesadilla cheese; 10 thin slices zucchini; 10 thin slices squash; 2 mini bell peppers, thinly sliced; 1 thin slice red onion, chopped; 1 strip bacon, cooked and chopped; 1 tablespoon melted butter; 1 teaspoon Brazilian steak seasoning, or any seasoning you like

Cook Time: 5 minutes

Ingredients

1 pound pizza dough
1/4 cup pesto
1/3 cup shredded quesadilla cheese
10 thin slices zucchini
10 thin slices summer squash
2 mini bell peppers, thinly sliced
1 thin slice red onion, diced
1 strip cooked bacon, chopped
Butter Glaze (optional)

1 tablespoon butter
1 teaspoon Brazilian steak seasoning (or any seasoning you prefer)

Directions

Step 1: Preheat your gas grill with all burners on High for 10 to 15 minutes.

Step 2: Shape the pizza dough into a circle on a clean surface.

Step 3: Reduce the heat on half of the grill burners to Low to create both direct and indirect heat zones.

Step 4: Carefully place the dough onto the grill over direct heat. Close the cover. Let the dough cook for 1 to 3 minutes until the bottom is just barely cooked and has grill marks.

Step 5: Using tongs, flip the pizza dough over and move it to the indirect heat zone. Brush the top of the dough with pesto sauce.

Step 6: Sprinkle the shredded quesadilla cheese evenly over the pesto. Add the zucchini, summer squash, bell peppers, red onion, and chopped bacon on top of the cheese.

Step 7: Close the grill cover and cook for another 3 minutes, or until the cheese has melted and everything is heated through.

Step 8: Carefully remove the pizza from the grill. If desired, brush the edges of the crust with the butter glaze and place the pizza under the oven broiler for a minute or two, until golden and slightly crispy.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
433 Calories	17g	5g	17mg	719mg	57g	3g	5g	12g	32mg	119mg	3mg	328mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Summer Pizza

Summer pizza, a light and fresh variation of traditional Italian pizza, has roots in the culinary culture of southern Italy. Unlike the heavier, cheese-laden pizzas popular in winter, this version celebrates seasonal produce and outdoor cooking. The concept emerged as Italian families began taking advantage of home gardens and farmers' markets during warm months, grilling pizzas instead of baking them in ovens to capture the essence of summer flavors.

Regional Characteristics

While pizza is universally associated with Italy, summer pizza is particularly influenced by regions such as Campania and Lazio. These areas favor thin, crispy crusts and a balance of fresh vegetables like zucchini, squash, and peppers. Grilling the pizza is a technique more common in coastal and rural regions, where open-fire cooking is a tradition. The choice of light cheeses and herb-based sauces, like pesto, reflects the Mediterranean emphasis on freshness and simplicity.

Differences From Similar Dishes

Unlike classic Neapolitan pizza, which relies on a soft, pillowy crust and abundant mozzarella, summer pizza is thinner and often topped with a variety of vegetables and minimal cheese. Compared to flatbreads or focaccia, it is lighter, cooked on a grill rather than baked, and features a more balanced ratio of toppings. Its focus on fresh, seasonal ingredients sets it apart from heavier, meat-heavy pizzas.

Where Its Commonly Served

Summer pizza is typically enjoyed outdoorsat backyard barbecues, picnics, and casual gatherings. Restaurants with garden seating or pizzerias specializing in seasonal menus often feature this dish in summer months. It is popular at festivals and food markets where grilled dishes are celebrated, providing a refreshing alternative to standard menu offerings.

Interesting Facts

The technique of grilling pizza dates back centuries in Italy, where it was a convenient way to cook over open flames.
Summer pizza often includes unusual toppings like zucchini blossoms or heirloom tomatoes, highlighting local produce.
Unlike many traditional pizzas, it can be served as a light appetizer or main dish due to its lower cheese and fat content.
Some modern variations incorporate international flavors, such as Brazilian steak seasoning, merging culinary traditions.
Its popularity has grown worldwide, with chefs experimenting with vegan cheeses and gluten-free dough to cater to contemporary diets.

FAQ about Summer Pizza Recipe

You can store leftover pizza in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the pizza in a preheated oven at 350°F (175°C) for about 5-10 minutes or use a grill on low heat to retain the crispy crust.

While it’s best to prepare this pizza fresh, you can prepare the toppings and dough ahead of time. Keep the dough wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 24 hours. Vegetables can also be sliced and stored in the fridge until you're ready to grill.

You can customize the toppings based on your preferences. Try adding fresh tomatoes, mushrooms, or even arugula for a different flavor. You can also substitute the quesadilla cheese for mozzarella or another cheese of your choice.

Yes, if you don’t have a grill, you can bake the pizza in a preheated oven at 475°F (245°C) for 10-12 minutes or until the crust is golden and the cheese is melted.

The pizza crust should have a slight char on the bottom when placed directly on the grill, and it should be firm to the touch. If you’re using an oven, the crust should turn golden and crispy. Be sure not to overcook it when grilling directly on high heat.

Yes, you can freeze the pizza dough. After preparing it, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to use, let the dough thaw in the fridge overnight and allow it to come to room temperature before grilling.

If you prefer a different flavor, you can use tomato sauce, ricotta, or even a garlic butter sauce as an alternative to pesto. A simple olive oil and garlic mixture also works well to enhance the vegetables.

To prevent sticking, ensure the grill grates are clean and lightly oiled. You can also brush the dough with a small amount of olive oil before placing it on the grill. Using a pizza stone on the grill can help manage the heat and prevent direct contact with the grates.

You can substitute quesadilla cheese with mozzarella, cheddar, or even a blend of Italian cheeses like provolone and parmesan for a different taste and texture.