Summer Fresh, Veggie Pizza for #SundaySupper

What, a #SundaySupper theme centered around fresh foods from the Farmers Market, local sources and/or your garden?! Um,  Yay! Could there be a better theme to showcase all the great foods in season around the world? Our friend T.R. from No One Likes Crumbley Cookies is hosting this event. The line up of foods is amazing! I truly can not wait to try all these recipes.

I thought long and hard about what I was going to make. My garden is just now starting to bear fruit, but nothing is ripe or ready for cooking. So, without further adieu, off to the Farmers Market I went. The market that I like to frequent is the Flint Farmers Market. This open air market has been in operation for pretty much a 100 years. I believe during World War I there was a season that was missed. Farmers from all over mid-Michigan come to this market to sell their goods. You can procure such a wide range of goods from meats and cheeses to honey and jams. All of it is good, local foods. My favorite though, are the fruits and veggies. What I can’t grow, they can. I love to spend my morning going up and down aisles, from vendor to vendor. Farmers Market Score

Loaded up with fresh radishes, zucchini, yellow crooked neck squash, sweet Amish onions, scallions, red bell peppers and a pint of blackberries that I just could not resist. The options of what to make were endless. Well, except my sons and I ate all the blackberries in the car on the way home so that left those out of the equation. Could you blame us?

Pizza is what came to mind. A simple crust made with a bit of local honey, to hold all these veggies. Plus, who doesn’t like pizza? No tomatoes for the sauce, so I went with just extra virgin olive oil and dried oregano.

Garden Fresh Pizza


  • 2 & 1/2 cups All Purpose Flour
  • A pinch Salt
  • 1 cup Water (You may need to add more depending on dough texture)
  • 1 heaped tablespoon Honey
  • 1 packet Dry Active Yeast
  • 2 heaped tablespoons Extra Virgin Olive Oil (To saute y our veggies in. This also acts as the sauce on your pizza)
  • Veggies (to saute for pizza)
  • 1 Ball of Mozzarella Cheese
  • Dried Oregano (to sprinkle liberally over pizza before baking)


In this Garden Fresh Pizza, I used 2 radishes sliced thin, 1 zucchini, 1 yellow crooked neck squash, 1 red bell pepper, a sweet onion and for the topping green scallions.


Step 1
Begin with activating your yeast. Into a bowl, add 1 cup of warm water and your honey. Stir to dissolve the honey. Next add in your yeast. Set aside for 10 minutes or so, until the yeast turns brothy.
Step 2
In a separate bowl, add your flour and salt.
Step 3
Once the yeast has activated, combine your water and flour mixtures. I do this in my stand mixer using first the paddle attachment and then switching to the bread hook. You can do this by hand as well. If your dough is too dense, you can add more water. Slowly pour the wet ingredients into the mixing bowl. The dough should be stickier than you would want for working with bread but still pull away from the sides of the mixing bowl. Add more water for flour as needed. Once everything has been incorporated, knead your dough by hand or in your mixer for a few minutes. Then let rest.
Step 4
As the dough rests, it is time to saute up your veggies. Into a skillet with extra virgin olive oil add your veggies. Cook until they start to soften.
Step 5
Roll your dough out to the size of the pizza you are making. This made a large pizza but the dough could be cut in half to make 2 medium/small pizzas.
Step 6
Wipe your pizza pan with a light coating of olive oil and dust with corn meal to help prevent sticking. If you are using a pizza stone, omit that step.
Step 7
Top your pizza with your saute veggies, olive oil and all. Next Add your sliced mozzarella cheese
Step 8
Sprinkle with dried oregano and place into a preheated 450F oven.
Step 9
This will bake up in about 15-20 minutes. Once your crust has turned a golden brown and the cheese is melted your pizza is done.

This pizza was awesome! This is not a thin crust pizza. The dough raises in the oven and holds up well to the weight of the veggies and cheese. I swear, the veggies were the star of the pizza. The Amish sweet onions were so flavorful! I did not buy enough of them for all the great things I want to add them into. I have to go back for more. Seriously. Summer Veggie Pizza

From desserts and appetizers to soups, salads and entrees, this #SundaySupper has your covered. I can not deiced what I want to try next. Gazpacho? Maybe a cobbler. Hmmmmm


: )

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons


Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie


Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Be sure to check in at tonight’s chat. On twitter, you can find us at 7pm Est. Just follow the #SundaySupper hashtag and join in the fun. We are also on Pinterest. Check out the #SundaySupper Board for amazing recipes and foodie pics.

46 thoughts on “Summer Fresh, Veggie Pizza for #SundaySupper

  1. You are a girl after this Ninja Baker’s heart, Shannon. Nothing better than loads of mozzarella and veggies on a pizza crust…Love that you’ve got a Farmers’ Market that is 100 years old. Wow! That is truly special and want to put on my travel to-do list =)

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  3. I love home made pizza with fresh veggies. Funny thing is when we go out for pizza I always get it with meat, but when I make it at home it is always full of fresh roasted veggies. Yum, yum.

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  13. Beautiful pizza and thank you for sharing the history of your market, Shannon. We love radishes but I have never thought to put them on pizza!

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  17. My kids and I love making homemade pizza. Of course the boys want to load it up with meat, but I am a total veggie pizza lover. And my favorite is when there is no sauce. This looks amazing!

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