Farmers Market Harvest Pizza + Zucchini: Cooking With Courtney

From Feed the Soul Blog:

My favorite time of year at the farmers market is the glorious window when zucchini, tomatoes and peppers of all stripes and Schoville heat levels can be found in farmers markets. When you pile this fantastic trio atop a pizza crust and smother it with tangy Monterey Jack cheese, taste bud magic happens.

And don’t worry: We’re using premade pizza crusts, which means this recipe is weeknight-approved! Prep should only take you about 15 minutes, then toss your pizzas in the oven and call it a day.

Skip to the full recipe.

Celebrate some of the season’s best with this vegetarian harvest pizza, loaded with bell peppers, mild green chiles, fresh tomatoes and zucchini. This pizza is coated in a thin layer of olive oil and marinara sauce, and has a kiss of garlic. It’s a simple, beautiful vegetarian meal that puts mother nature’s gifts front and center.

I like to take it to the next level by topping with some pickled onions and diced chives, though that’s optional. The acidity of the pickled onions is a bright, beautiful contrast to the saucy, savory pizza.

This pizza stores well in an airtight container in the refrigerator. Reheat it in the oven for peak crusty perfection.

I’ve got lots of ideas for substitutions and ways you can make this pizza your own (hello, ricotta!), so read on for those.

See the complete recipe post, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

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Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

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