Summer Squash Pizza Loaded with Veggies for a Healthy Weeknight Meal

06.26.19 - BY RSVP International
Summer Squash Pizza

Putting squash on pizza? You’re dang right we did it with this recipe for a Summer Squash Pizza.

The argument for what kind of toppings goes on pizza never ends. You have those firmly in the meat camp. You have vegetarians and vegans completely changing the game. Then you have those crazy people who love fruit on pizza (which, whatever, we might be crazy because it’s delicious).

So you know what? We decided to heck with convention! We’re going to finely slice some squash and throw it on some pizza, like a less complicated ratatouille. And thus, the Summer Squash Pizza was born.

Firstly, the dough. Find a good quality pizza dough to use or make it yourself! We used Trader Joe’s pizza dough, because stretching dough out is totally therapeutic. While you let the dough rest, prep your squash.


You want to slice the squash super thin, to 1/8 inch or less. For this recipe, we used zucchini and yellow squash, but you can add eggplant or some other type of squash if you want. Lay them all out on a paper towel and then salt them generously. This will remove a lot of the water and moisture content from the squash. You don’t want a big soppy, wet mess when making a pizza. So keep the moisture content of your toppings low to have a crisp crust and toppings.

Let the squash sit for 20 minutes, then pat dry. By this time, your pizza dough should be well-rested and ready for rolling out or stretching. We used the Endurance® French Rolling Pin because it works when you want to roll, but also partially stretch by hand. We rolled the dough out on top of a layer of corn meal, which keeps the dough from sticking but doesn’t dry it out too much by adding more flour to the dough. Lay it on a pizza pan (we used the Endurance® Precision Pierced Pizza Pan) brushed with olive, then brush more olive oil along the crust line!

Now get to topping! Add pizza sauce, onions, garlic, a layer of squash, and top with cheese (a lot of cheese!). Then place a second layer of squash on top, followed by a little more cheese. Bake and add a sprinkling of fresh basil when it comes out of the oven using some herb scissors to make it super easy.



Enjoy that Summer Squash Pizza on your Meatless Mondays or whenever you feel like eating some pizza that’s just a little bit different from the rest.



Summer Squash Pizza

Fresh and homemade pizza topped with zucchini and yellow squash to make a colorful and healthy summer squash pizza.

Prep Time 1 hour


  • 1
    pizza dough
  • 2
    finely ground corn meal
  • 1
    pizza sauce
  • 2
    shredded mozzarella cheese
    or more if you like!
  • 1
    olive oil
  • 1/2
    sweet onion
    finely diced
  • 3
  • 1
    sliced 1/8" thin
  • 1
    yellow squash
    sliced 1/8" thin
  • basil
    for garnish


  1. Place pizza dough on rolling surface floured with finely ground corn meal. Let rest for 30 minutes.

  2. While pizza dough is resting, prepare the squash. Once squash is sliced, lay out squash flat on paper towels or cheese cloth. Sprinkle salt on top of each slice liberally to allow moisture to be removed. Let salt sit for at least 20 minutes, then pat each slice completely dry.

  3. Preheat oven to 400°F. Roll out pizza dough and place onto pizza pan greased with olive oil. Brush dough with olive oil around crust edges.

  4. Spoon pizza sauce into middle of the dough and spread out evenly, leaving about 1/2 an inch from the edge for the crust. Sprinkle onions and garlic on top of sauce.

  5. In a single layer, alternate between zucchini and yellow squash. Add cheese on top, then add a second layer of zucchini and yellow squash. Add a small sprinkling of cheese on top.

  6. Bake for 20-25 minutes until crust and cheese are slightly golden, with the squash on top slightly browned around the edges. Remove from oven and let cool for 5 minutes. Serve hot and cheesy!