{"id":147560,"date":"2024-05-30T13:43:29","date_gmt":"2024-05-30T13:43:29","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=recipes&p=147560"},"modified":"2025-09-10T15:11:07","modified_gmt":"2025-09-10T15:11:07","slug":"on-deck-summer-time-pizza","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/on-deck-summer-time-pizza\/147560\/","title":{"rendered":"On Deck: Summer Time Pizza"},"content":{"rendered":"

Your garden \u2014 and pizzas \u2014 should be vibrant as ever right now<\/span><\/h1>\n

Summer is here and your garden should be poppin’! It is time to let the vegetables shine, and this month\u2019s pizza highlights all that this season has to offer. Days are longer, nights are warmer, and this season\u2019s bounty will have you wanting pizza every night. I left the vegetables alone as much as I could here in their purest form. I did have to roast the peppers a little, as they just become so much sweeter and delicate with a light grill or roast. Other than that, I sliced the zucchini and summer squash as thin as I could to still give me a whole circle. The spinach provides a welcome pop of color and a good back note of flavor to add to everything else that is going on. The tangy, creamy pieces of goat cheese sing \u2014 and the finish of edible flowers and a little splash of white balsamic make this pizza, well…. pretty much perfect.<\/p>\n

For this recipe I am just going to tell you to get the freshest and most beautiful vegetables you can find. There really is no wrong way to make this. See my photo on this page as inspiration, but I would love for you to make your own version and tag me and Pizza Today on Instagram (Pizza Today<\/a> and everythingbutanchovies<\/a> #ondeck<\/strong>). Let\u2019s fill Instagram with the most amazing and colorful pizzas we can!<\/p>\n

For this pizza, instead of a traditional recipe, per se, I used:<\/p>\n

Zucchini (thinly sliced)<\/p>\n

Summer Squash (thinly sliced)<\/p>\n

Fresh Spinach<\/p>\n

Roasted red pepper<\/p>\n

Whole milk mozzarella (3 ounces)<\/p>\n

Goat cheese (1ounce)<\/p>\n

A sprinkle of grated Romano<\/p>\n

Bake the pizza at 560 F for 8 minutes. Then, post-bake, top it with:<\/p>\n

Garlic oil<\/p>\n

More freshly grated Romano<\/p>\n

Zucchini blossom (yellow flower)<\/p>\n

Broccoli blossom (white flower)<\/p>\n

Dianthus (pink flower)<\/p>\n

Lastly, finish this beauty with a drizzle of high quality white balsamic to really give the vegetables a punch and some acid. Remember, the goal here is for you to experiment on your own with the freshest vegetables you can find and tag both Pizza Today and me on Instagram to show off your creations!<\/p>\n

Chris Decker\u00a0<\/b>is Founding Pizzaiolo & Partner at\u00a0Truly Pizza<\/a>, in Dana Point, California.\u00a0@everythingbutanchovies<\/a>\u00a0on Instagram.<\/p>\n","protected":false},"author":13,"featured_media":147526,"template":"","categories":[3274],"tags":[2449,2547,1707],"topic":[3249],"class_list":["post-147560","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-recipe","tag-chris-decker","tag-on-deck","tag-summer-pizzas","topic-pizzas"],"acf":[],"yoast_head":"\nOn Deck: Summer Time Pizza - Pizza Today<\/title>\n<meta name=\"description\" content=\"summer time pizza recipe, summer vegetable pizza, On Deck by Chris Decker cofounder of Truly Pizza in Dana Point, California\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/recipes\/on-deck-summer-time-pizza\/147560\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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