Summer Pizza

1 cup warm water (105°F to 115°F

1 envelope active dry yeast

3 cups all purpose flour

1 teaspoon sugar

3/4 teaspoon salt

2 tablespoons olive oil

Mix water and yeast in a small bowl. Let stand until yeast dissolves, about 5 minutes.

In a large mixing bowl add 2 3/4 cups flour (reserve the rest to dust your board), sugar, and salt.

Add yeast mixture and 3 tablespoons oil and mix with your hands until dough forms a sticky ball.

Add more flour (a bit at a time) and knead dough until smooth. Coat the dough with a bit of oil.

Cover bowl with plastic wrap and let dough rise in warm place until doubled in volume, about 1 hour.

Punch down dough, divide in half, and roll into a thin circle or rectangle, about 13″ round or 9″ x 13″ rectangle.Keep the other wrapped in plastic till ready to use.

Place on a baking sheet or pizza stone and bake at 475 degrees for about 6 or 7 minutes or just until the crust begins to form. Add your toppings and bake until the crust is golden, about 3 or 4 more minutes.

For the Topping (for one)

1/2 pint grape or cherry tomatos; cut in half, vertically

1 cup of zucchini; 1/2 zucchini sliced lengthwise and again in 1/4 ” pieces

1 cup (or thereabouts) shredded fresh mozzarella

1 cup sweet onion; 1/4″ slices

1/4 cup olive oil

2 tablespoons fresh garlic; finely sliced

Place an 11″ – 13″ saute pan over low heat and let it warm for a minute. Add half the oil and heat for another minute. Add the onions and let them cook slowly until softened and caramelized.  Remove with a slotted spoon and set aside.

Add the remaining oil. Turn up the heat to med/high add the remaining oil. Heat for a few moments and add the zucchini. Cook until they begin browning and softening (about 5 min). Turn only occasionally.

Add the garlic and sauté (a few moments) until it just begins to color. Follow quickly with the tomatoes. Continue to cook for about 4 or 5 minutes or until they just begin to soften. Turn off the heat, add the onions back in and  stir.

Top the pizza with the shredded fresh mozzarella, add the contents of the sauté pan over the cheese and place back in the oven for 3 or 4 minutes.

Share the goodness. Click to Tweet

[quote=style “boxed”]A Summer pizza too good to pass up.[/quote]

Like this recipe? Of course you do. What’s not to love. Are you inspired to make it? Do you have ideas for toppings? What are they?

Leave me a comment below. Don’t be shy….




  1. […] Click here for my Summer ’13 favorite – a thin crust, with a sautéed topping of fresh summer zucchini, tomatoes and sweet caramelized onions. Yum, yum, yum. […]

  2. […] Click here for my Summer ’13 favorite – a thin crust, with a sautéed topping of fresh zucchini, tomatoes and sweet caramelized onions. Yum, yum, yum. […]

  3. Linda b August 15, 2013 at 10:45 am - Reply

    Omg. This sounds soooo amaxing. Gotta get the zucchini then this is on the menu. Silvia, you are amazing.

    • chefsilvia August 15, 2013 at 5:30 pm - Reply

      Thanks Linda. You’re going to so love this. Don’t forget to come back here and let us know how the recipe turns out.

  4. Lorna August 15, 2013 at 11:14 am - Reply

    Chef Silvia I look forward to the gluten free version, because this looks divine!!

    • chefsilvia August 15, 2013 at 5:29 pm - Reply

      Lorna, I made that yesterday too and it is even more amazing. I’m submitting the recipe to Mind Body Green but will keep you posted.

    • Tommy December 24, 2016 at 7:54 am - Reply

      Love, love, love all the books. It’s a dream to one day have floor to ceiling books – so lux.uiousrAnd I love wear a dress, feel like a woman!!

  5. Nina August 16, 2013 at 5:35 am - Reply

    Sounds and looks delicious! I have to try it out, thank you for the recipe :)

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