Vegan Summer Pizza | Summer Squash & Pistachio Pizza Recipe

When the summer garden is overflowing it’s time to put those veggies front and center. I cover this vegan summer pizza in thinly sliced squash, going big. I find when you lay the squash or zucchini on heavy like this (but thinly sliced on a mandoline!) not only does it make for a beautiful pie but the texture of the bite is something almost cheese like but 100% fresh summer veg vibes in flavor.

I brighten things up even more with a mixture of chopped pistachios, lemon zest, and thyme. Fatty but beaming with flavor this mixtures makes sure things stay interesting. Finished off with fresh herbs and a drizzle of pistachio oil it’s a firemost summer pizza vegan or not!

Hope you enjoy! Check out on the the full build & bake in the Ooni Koda 16 on the Santa Barbara Baker YouTube Channel. One love!

Print Recipe

Vegan Summer Pizza | Summer Squash & Pistachio Pizza

When the summer garden is overflowing it's time to put those veggies front and center. I cover this vegan summer pizza in thinly sliced squash, going big. I find when you lay the squash or zucchini on heavy like this (but thinly sliced on a mandoline!) not only does it make for a beautiful pie but the texture of the bite is something almost cheese like but 100% fresh summer veg vibes in flavor.

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Prep Time40 minutes mins

Cook Time4 minutes mins

Course: Appetizer, Main Course, Pizza

Cuisine: Pizza

Keyword: Ooni, Pizza, sourdough, Squash, Summer, Vegan

Servings: 1 Pizza

Author: Santa Barbara Baker

Ingredients

Pistachio & Lemon Zest Topping

• 1/4 cup Pistachios Finely chopped.
• 1 Lemon Zested.
• 1-2 sprigs Fresh Thyme Leaves only.
• Salt and Pepper To Taste

Pizza

• 1 Summer Squash Sliced into thin coins on a mandoline
• 1/4 cup Cherry Tomatoes Halved.
• 1 clove Garlic Thinly sliced.
• 1 Shallot (small) Thinly sliced.
• Olive Oil For drizzling.
• 3-4 leaves Fresh Basil Chiffonade
• 1 tsp Finely Diced Chives
• 1 tbsp Pistachio Oil To finish.
• 1 ball Pizza Dough A naturally fermented (sourdough) recipe & guide.

Instructions

Pistachio & Lemon Zest Topping

• Combine in a small bowl and season to taste with salt and pepper.

Pizza

• Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• Salt sliced squash generously and let drain in a colander for about 30 minutes.
• Begin building the pizza starting with the garlic and shallots. Top with pistachio and lemon zest mixture. From the crust in layer sliced, salted, and drained squash. Add cherry tomatoes. Drizzle with olive oil and season with salt and pepper.
• Bake in your Ooni pizza oven till fully baked and nicely colored. Watch the video for the real time bake!
• Let the crust set on a wire rack for a least 20 seconds. Top with basil and chives. Drizzle with Pistachio Oil. Season with salt and pepper. Slice and serve immediately.

Notes

In the Vegan Summer Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!