Veggie Yellow Squash Pizza

I never knew yellow squash could shine on pizza until I tried peeling it into thin, delicate ribbons and pairing it with smoky mozzarella cheese. The combination of tender squash strips with sweet corn kernels creates such a fresh, summery twist on classic pizza that I’ve been making it on repeat all season long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 40-50 g
• Fat: 35-45 g
• Carbohydrates: 160-180 g

Ingredients

• 1 package (13.8 oz) Pillsbury Classic pizza dough
• 1/3 cup Rao’s Homemade marinara sauce
• 1 medium tomato, thinly sliced
• 1/3 cup red onion, thinly sliced
• 2 scallions, thinly sliced
• 1 1/4 cups shredded smoked mozzarella cheese
• 1 small zucchini, peeled into thin strips
• 1 small yellow squash, peeled into thin strips
• 1/2 cup fresh corn kernels
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly ground black pepper

Step 1: Prepare the Mise en Place and Preheat

• 1 medium tomato, thinly sliced
• 1/3 cup red onion, thinly sliced
• 2 scallions, thinly sliced
• 1 small zucchini, peeled into thin strips
• 1 small yellow squash, peeled into thin strips
• 1/2 cup fresh corn kernels

Preheat your oven to 475°F.

While it heats, prepare all your vegetables: thinly slice the tomato and red onion, thinly slice the scallions, peel the zucchini and yellow squash into thin ribbons using a vegetable peeler, and measure out the fresh corn kernels.

Having everything prepped and ready will make assembly fast and seamless once the dough starts cooking.

Step 2: Stretch and Par-Bake the Dough

• 1 package Pillsbury Classic pizza dough

Unroll the Pillsbury pizza dough and stretch it onto a pizza pan or large baking sheet, pressing it gently to fit the pan evenly.

I like to use a light touch and let gravity help stretch the dough rather than forcing it—this prevents it from shrinking back.

Bake for 5 minutes to set the crust slightly before adding toppings, which prevents a soggy bottom.

Step 3: Build the Pizza Base with Sauce and First Layer

• 1/3 cup Rao's Homemade marinara sauce
• 1 scallion portion from Step 1
• 1/6 cup red onion portion from Step 1
• 2/3 cup shredded smoked mozzarella cheese

Remove the par-baked crust from the oven and spread the marinara sauce evenly across it, leaving about a quarter-inch border for the crust edge.

Sprinkle half of the scallions and half of the red onion over the sauce, then distribute half of the smoked mozzarella cheese.

This layering approach helps flavors distribute evenly throughout the pizza.

Step 4: Layer the Fresh Vegetables

• 1 medium tomato from Step 1
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• zucchini and yellow squash ribbons from Step 1

Arrange the sliced tomatoes evenly across the cheese layer, slightly overlapping them for a professional appearance.

Season the tomatoes lightly with a quarter teaspoon of the sea salt and a pinch of the black pepper.

Next, arrange the zucchini and yellow squash ribbons in a casual pattern across the pizza—I like to let them overlap and bunch slightly for visual appeal and texture variety.

Step 5: Top with Remaining Toppings and Seasonings

• 1/6 cup red onion from Step 1
• 1/2 cup fresh corn kernels from Step 1
• 2/3 cup shredded smoked mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Scatter the remaining red onion and corn kernels across the pizza, then sprinkle the remaining smoked mozzarella cheese evenly over everything.

Finish by sprinkling the dried oregano, red pepper flakes, remaining quarter teaspoon of sea salt, and remaining black pepper across the top.

These finishing seasonings add depth and a subtle heat that complements the fresh vegetables beautifully.

Step 6: Final Bake and Serve

Drizzle the extra virgin olive oil lightly over the top of the pizza, then bake for 5 minutes until the cheese is melted and bubbly and the crust is golden brown at the edges.

Remove from the oven and let it rest for 1-2 minutes so the cheese can set slightly.

Slice and serve immediately while the pizza is hot and the vegetable ribbons are still slightly tender.

Veggie Yellow Squash Pizza

Delicious Veggie Yellow Squash Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 8 slices

Calories: 1200

Ingredients Method

Ingredients

  

• 1 package (13.8 oz) Pillsbury Classic pizza dough
• 1/3 cup Rao’s Homemade marinara sauce
• 1 medium tomato, thinly sliced
• 1/3 cup red onion, thinly sliced
• 2 scallions, thinly sliced
• 1 1/4 cups shredded smoked mozzarella cheese
• 1 small zucchini, peeled into thin strips
• 1 small yellow squash, peeled into thin strips
• 1/2 cup fresh corn kernels
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly ground black pepper

Method

 

1. Preheat your oven to 475°F. While it heats, prepare all your vegetables: thinly slice the tomato and red onion, thinly slice the scallions, peel the zucchini and yellow squash into thin ribbons using a vegetable peeler, and measure out the fresh corn kernels. Having everything prepped and ready will make assembly fast and seamless once the dough starts cooking.
2. Unroll the Pillsbury pizza dough and stretch it onto a pizza pan or large baking sheet, pressing it gently to fit the pan evenly. I like to use a light touch and let gravity help stretch the dough rather than forcing it—this prevents it from shrinking back. Bake for 5 minutes to set the crust slightly before adding toppings, which prevents a soggy bottom.
3. Remove the par-baked crust from the oven and spread the marinara sauce evenly across it, leaving about a quarter-inch border for the crust edge. Sprinkle half of the scallions and half of the red onion over the sauce, then distribute half of the smoked mozzarella cheese. This layering approach helps flavors distribute evenly throughout the pizza.
4. Arrange the sliced tomatoes evenly across the cheese layer, slightly overlapping them for a professional appearance. Season the tomatoes lightly with a quarter teaspoon of the sea salt and a pinch of the black pepper. Next, arrange the zucchini and yellow squash ribbons in a casual pattern across the pizza—I like to let them overlap and bunch slightly for visual appeal and texture variety.
5. Scatter the remaining red onion and corn kernels across the pizza, then sprinkle the remaining smoked mozzarella cheese evenly over everything. Finish by sprinkling the dried oregano, red pepper flakes, remaining quarter teaspoon of sea salt, and remaining black pepper across the top. These finishing seasonings add depth and a subtle heat that complements the fresh vegetables beautifully.
6. Drizzle the extra virgin olive oil lightly over the top of the pizza, then bake for 5 minutes until the cheese is melted and bubbly and the crust is golden brown at the edges. Remove from the oven and let it rest for 1-2 minutes so the cheese can set slightly. Slice and serve immediately while the pizza is hot and the vegetable ribbons are still slightly tender.