It’s been a while since I posted a pizza recipe, and with my vegetable garden coming to life, it seemed like the perfect time to post this summer garden pizza! I had a mini-gasm when talking about corn in a recent post, so I won’t bore you with all that fawning again! But, I pulled out all the stops for this delicious veggie and prosciutto pizza!
Now, if you’ve been following along, you know that we are a BIG burger and pizza household… and big not just in that we love them, but that I am ever finding new ways to make them! And there are so many fun ways! And with the garden starting to bloom with peppers, squash, tomatillos, tomatoes, arugula, herbs, and so many other goodies (!!!), I just had to grab some of them for a pizza.
And why not use tomatoes when those are so common in people’s gardens?? Well, you can find my favorite fresh tomato pizza here, which also uses a bunch of fresh herbs from your garden! But, been there done that (when it comes to my posts anyway! 😜). I wanted something different this time, so I opted for yellow squash, jalapeños, corn, and arugula… and while it may sound like an odd combo, it was awesome!
I cook my pizzas at 500°F, so I took advantage of the preheat period by plopping my corn on the cob onto the middle oven rack. While the oven heat up, it cooked the corn, which was then ready to peel and cut once the oven was up to temperature… obviously, be careful when peeling and cutting the corn! It’s hot! I take advantage of my husband here because he bizarrely can handle extremely hot things with his hands 🤷🏻♀️.
Now, I know most people wouldn’t call for you to do this, but hear me out. I lightly fry up the squash and jalapeños before putting them on the pizza. I do that for the jalapeño because I don’t prefer them crispy… it’s a textural thing for me. But, for the squash, it’s because of the moisture content. Squash has a high water content, and although you can put it directly on your pizza, it’s more likely to make the dough a bit soggy. Frying it up just long enough to remove the excess water without making it limp and slimy keeps your pizza dough perfect!
I put both mozzarella and feta on this before baking. The feta is subtle in flavor but it gives the pizza a really nice creamy cheese topping. I then topped the pizza with arugula after the pizzas came out. Ironically, my arugula looked more like a mixture between spinach and arugula… is that a thing? The container definitely said arugula but the appearance has left me questioning its authenticity…
What are your favorite pizza toppings? Do those change come summer? Try something new and give this pie a go, and let me know what you think!
Enjoy!
Loaded Summer Garden Pizza with Prosciutto, Mozzarella, & Feta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 pizzas 1x
- Category: Pizza
- Cuisine: Dinner
Ingredients
Pizza Dough
1 1/4 cups lukewarm water (around 110° degrees)
2 TBs honey
1 packet active dry yeast
500 g unbleached all-purpose flour (about 3 cups)
1/2 TB salt
1 TB olive oil
Toppings
1 large corn on the cob
1 large yellow squash, halved & sliced
1 jalapeño, minced
8 garlic cloves, minced
4 TBs olive oil, divided
8 oz fresh mozzarella
4 oz feta
8 oz prosciutto, thinly sliced
1 cup arugula
Instructions
Make the Pizza Dough
In a small bowl or measuring cup, whisk together the water, honey, and yeast. Let sit for about 5 minutes until there is about an inch of froth. Add the olive oil and whisk to combine.
In the bowl of a stand mixer with the dough hook attachment, mix together the flour and salt on low. Slowly add the yeast water to the bowl, pouring around the edges to push the flour down. Slowly increase the speed as the dough forms into a ball. Once a ball is formed, place the speed on high and let it work the dough for about 5 minutes.
Remove the dough from the bowl and form into a ball. Cut in half and form into two even sized balls. Lightly flour a baking sheet and place the two balls on top, spaced several inches apart. Lightly spray with a nonstick cooking spray or, with your hands, very lightly coat the tops with olive oil. Cover the tray with plastic wrap and let the dough sit until doubled in size ~ about 1 hour.
Make the Pizzas
Place a rack in the middle of your oven and place the corn on the cob in the center. Preheat the oven to 500°F. Once at temperature, remove the corn and carefully shuck and cut the corn off of the kernel.
While the oven preheats, heat a nonstick pan over a medium flame. Cook the squash for two to three minutes a side (the goal is to cook off any excess liquid in the squash so it doesn’t make the dough soppy). Add the jalapeños and cook for 1 minute. Remove from the heat.
Working one pizza at a time, roll out the dough on a lightly floured surface, turning every few rolls to form a circle about 15 inches in circumference. It does not have to be a perfect circle! Place on a baking sheet.
Rub 2 tablespoons of olive oil and half of the garlic across the top. Add half of the squash, jalapeños, and corn then top with half of the prosciutto, mozzarella, and feta. Bake for 12 to 14 minutes, or until the crust is a medium golden brown. While the first pizza bake, prep the second pizza on a separate baking sheet.
Transfer the pizzas to a cutting board. Sprinkle with arugula and slice. Serve immediately. Enjoy!
Keywords: homemade pizza, pizza from scratch, summer garden pizza, pizza with squash, pizza with corn, pizza with prosciutto, pizza with feta, pizza with arugula
