3 Summer Pizza Recipes That Could Change Your Life

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I love a steaming hot slice of supreme pizza, covered in sausage and dripping with cheese, especially on a cold winter night. Don’t let the summer heat keep you from enjoying a little slice of Italian heaven. Just top with fresh veggies and go lighter on the meat, and you can dine on this delightful meal all summer long.


You can make your own from scratch, buy refrigerated dough, or use a precooked crust such as Boboli. I like to use the refrigerated dough, and now my local grocery store even has some freshly made in the deli. Most pizza crust dough will need to bake at about 425 degrees for 15-25 minutes, but be sure to read the directions for whatever brand you buy.

Tomato Sauce

Again, you can make your own tomato sauce or use something store bought. The seasonings in jarred pizza sauce don’t taste right to me, so I prefer to use jarred spaghetti or marinara sauce.

1. Corn and Bacon Pizza
This pizza features yummy corn, and it’s unique because it doesn’t use tomato sauce. If you have some leftover grilled corn, it’s even better!


  • 1 pizza crust
  • Olive oil
  • 6 oz. canned corn
  • 4 strips bacon, cooked and chopped
  • 6 oz. cheddar jack cheese, grated
Brush the crust with a little olive oil. Sprinkle corn and bacon pieces over the crust. Top with the cheese and bake.

2. Asparagus and Zucchini Pizza

The green veggies on this pizza keep it light, and also make for a fresh, summery presentation. Mixing Parmesan with the mozzarella adds an earthy flavor that pairs nicely with the pine nuts.


  • 1 pizza crust
  • Olive oil
  • 1 cup tomato sauce
  • 1 cup zucchini, sliced
  • 1 cup asparagus tips
  • 2 Tbsp. pine nuts
  • 3 oz. mozzarella, grated
  • 3 oz. Parmesan, grated

Sauté the zucchini and asparagus with a tablespoon of olive oil in a hot skillet for 3-5 minutes. Brush a little olive oil on the crust. Spread the tomato sauce on the crust and then arrange the zucchini and asparagus evenly over the crust. Top with the pine nuts and grated cheeses and then bake.

3. Pepper and Pancetta Pizza

Yellow and red bell peppers create a colorful pizza you are sure to enjoy. The pancetta gives it a salty kick. Look for packaged pancetta that is already diced to save time.


  • 1 pizza crust
  • Olive oil
  • 1 cup tomato sauce
  • 1 large red pepper, diced
  • 1 large yellow pepper, diced
  • ½ cup pancetta, diced and cooked
  • 5 oz. mozzarella, grated

Brush the crust with a little olive oil. Spread tomato sauce over crust. Top with peppers, pancetta, and then the cheese. Bake until cheese is bubbly.

The great thing about pizza is that it is so easy to modify. If you like less sauce or more cheese, go for it. If you don’t like asparagus, replace that with cauliflower. There’s no limit to the possibilities, so have fun!