Pizza is always in season. But when summer rolls around, you can switch up your pie game by taking advantage of the seasonal bounty farmers markets have to offer. Gone are the days when your pizzas star rock-solid, pale green tomatoes. During the warmer months, topping options are endless. And you can even go sweet or savory with your summer pizza recipes.
We’ve highlighted 10 summer pizza recipes you can make on the grill or in the oven. Most of these are perfect for lunch or dinner, and some are for dessert. They prove pizzas taste better when in-season produce is involved, and the recipes yield finished products that will have you coming back slice after slice.
1. Classic Grilled Summer Pizza
This first recipe from Food & Wine is all about the in-season tomatoes. Scour the farmers market for the best ones, and then top your pizza shells with a tomato mixture made from drained tomatoes, onions, mozzarella, basil, and pepper. The combination of the fresh mozzarella, basil, and tomatoes will make this summer pizza stand apart from the pie you enjoy in the winter. And with a sprinkle of Parmesan and a drizzle of oil, you’re just minutes away from cheesy grilled summer pizza that is finger-licking fresh and delicious.
- 4 tomatoes (about 2 pounds), seeded and chopped
- 1 teaspoon salt
- 1 small red onion, cut into thin slices
- 10 ounces fresh mozzarella, cut into small cubes (about 2 cups)
- 6 tablespoons chopped fresh basil
- ¼ teaspoon fresh-ground black pepper
- 2 12-inch store-bought pizza shells
- ½ cup grated Parmesan
- 2 tablespoons olive oil
See recipe instructions from Food & Wine.
2. Summer Veggie Pizza
If you’re ever going to like your vegetables, it’s in the summer when they’re at their prime. Asparagus, bell peppers, and corn are there for the taking. And not only are they tasty on their own, they shine on carbs, such as this summer veggie pizza from Cooking Light. The recipe enlists store-bought pizza dough, vegetables, mozzarella cheese, basil leaves, and red pepper. The summer pizza gets baked in the oven and will be on your table in less than one hour. Now you can eat your vegetables while also enjoying your favorite meal — no fork required.
- 8 ounces store-bought pizza dough
- Cooking spray
- 2 tablespoons olive oil, divided
- 2 garlic cloves, crushed
- 1 cup sliced onion
- 1 red bell pepper, cut into thin strips
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 2 ears corn
- 1 tablespoon cornmeal
- ¾ cup (3 ounces) shredded part-skim mozzarella cheese
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- ⅓ cup small fresh basil leaves
See recipe instructions from Cooking Light.
3. Grilled Barbecue Pork Pizza
This next pizza recipe from Fine Cooking is an upgrade from the pies you typically enjoy in the summer. Fire up your grill because you’re going to want seconds of this one. The recipe yields a grilled barbecue pork pizza that takes your two favorite dinners and combines them into one. You’ll need pulled pork, barbecue sauce, tomato sauce, Fontina cheese, and coleslaw. The unlikely combination of flavors is one you’ll find yourself unable to resist, and the summer barbecue pork pizza will quickly become your new favorite pizza to throw on the grill.
Serves: 2 to 4
- 2 cups (leftover) pulled pork
- ¼ cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- 2 tablespoons olive oil
- ½ cup tomato-based barbecue sauce
- 4 scallions, thinly sliced
- 1½ cups grated Fontina cheese
- 1 cup coleslaw
- Kosher salt and freshly ground black pepper to taste
See recipe instructions from Fine Cooking.
4. Grilled Cherry Tomato, Corn, and Goat Cheese Pizza
There’s no need for a heavy meat pizza in the summer when you have so many seasonal ingredients at your disposal, and this recipe from The Kitchn proves it. The grilled cherry tomato, corn, and goat cheese pizza is meat-free, and what it lacks in the meat department, it makes up for in fresh sweet, tangy, and tart flavors. The summer pie stars two kinds of cheese, along with fresh cherry tomatoes and sweet yellow corn. It’s a beautiful colorful dinner that’s almost too pretty to eat. But when you sink your teeth into the melty, cheesy goodness, you’ll quickly come around.
Serves: Makes 1 large pizza
- 1 ball pizza dough (about 1 pound), store-bought
- 2 to 3 tablespoons tomato sauce, store-bought
- ¼ cup shredded mozzarella cheese, or to taste
- 2 ears sweet yellow corn, shucked and kernels cut off the cob
- 1 cup cherry or grape tomatoes, halved
- 1 (4-ounce) package goat cheese
- Freshly chopped basil, for garnish
- Kosher salt and red pepper flakes
See recipe instructions from The Kitchn.
5. Gorgonzola, Fig, and Pancetta Pizza
Here’s a fun fancy pie from Food & Wine that opts for a few different kinds of ingredients that are also in season in the summer. Mozzarella and tomatoes are still on the pizza’s ingredients list, but so too are pancetta, Gorgonzola, arugula, and figs. If you’re up for it, the recipe also shows you how to make your own dough. The strong and salty flavors of pancetta and Gorgonzola complement the sweet figs on this summer pie. And a topping of arugula, along with oil and balsamic vinegar, make it an aesthetically pleasing pizza that’s also pleasing to eat.
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1¼ cups warm water
- 1 tablespoon kosher salt
- 3 cups all-purpose flour, plus more for kneading and rolling
- 1 cup canned peeled Italian tomatoes
- Pinch of dried oregano, crumbled
- Salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons chopped parsley
- 10 ounces fresh mozzarella, thinly sliced
- 1 large plum tomato, very thinly sliced
- 4 ounces very thinly sliced pancetta
- 2 ounces Gorgonzola dolce
- 2 cups baby arugula
- 1 teaspoon balsamic vinegar
- 8 fresh figs, quartered
See recipe instructions from Food & Wine.
6. Grilled Peach Pizzas with Prosciutto
The summer season is the only time you can throw fresh peaches on a pizza, so be sure you take advantage. This grilled peach pizza from Martha Stewart drops the marinara and instead stars peaches, mozzarella, prosciutto, and basil. The sweet and savory combination makes this a pizza you won’t forget. Cook your pizza on the grill for eight minutes, and then enjoy the pie with the season’s best ingredients.
- 2 peaches, cut into ½-inch wedges
- 1 pound fresh mozzarella cheese, thinly sliced
- 3 grilled pizza dough crusts
- 12 thin slices prosciutto, cut in half
- ⅓ cup fresh basil
- Extra-virgin olive oil, for drizzling
See recipe instructions from Martha Stewart.
7. Pizzette with Caramelized Peaches, Burrata, Arugula, and Serrano
Here’s another pizza from Food Network that features fresh peaches. But this time, creamy burrata and salty serrano ham pair with the sweet fruit. The recipe yields a grilled summer pizzette. Layer arugula, burrata, caramelized peaches, and crispy serrano on each flatbread, and grill them until all of the cheese has melted. Serve the pizzette as an appetizer or a dinner at your next outdoor party, and everyone will love the sweet and salty combination of ingredients.
See recipe instructions from Food Network.
8. Grilled Pizza with Spicy Italian Sausage
It’s time to switch up the meat on your pizza and bring in the sausage. You’ll still grill your pies, but this time, sausages and colorful summer vegetables are the stars of the show. This recipe from Epicurious makes four 8-inch pizzas, and you’ll even master your own dough. On the carbs will go sausages, peppers, onions, mozzarella, Parmesan, goat cheese, and tomatoes, and then it’s time to eat. You’ll get a mouthful of tasty goodness with each bite of this spicy Italian sausage pizza. But along with the sausage, you’ll indulge in your vegetables, too.
- 1 cup warm water (105 to 115 degrees Fahrenheit)
- 1 tablespoon sugar
- 1 envelope dry yeast
- 3 tablespoons olive oil
- 3 cups (or more) all purpose flour
- 1½ teaspoons salt
- 1 tablespoon chopped fresh rosemary
- ¾ cup olive oil
- 6 tablespoons balsamic vinegar
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 pound spicy Italian sausages
- 2 yellow or red bell peppers, cored, lengthwise
- 1 large red onion, peeled, cut through root end into ½-inch thick wedges
- 2 cups grated mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
- 4 plum tomatoes, halved, seeded, chopped
- ¾ cup chopped green onion tops
See recipe instructions from Epicurious.
9. Summer Fruit Pizza
Here come the sweet pizzas. First up is fruit pizza from Taste of Home. It’s as colorful as they come, with blueberries, raspberries, strawberries, and apricot preserves studding the cookie dough crust. It tastes great, too, and how could it not, when a cookie crust, cream cheese icing, and fruit layer are involved? The fruit pizza requires 35 minutes of prep time, and then it will bake for 15 minutes. It’s not the healthiest dish, but the dessert is still more fresh and nutritious than a lot of other sweet treats you serve during the summer time.
- 1 package (8 ounces) cream cheese, softened
- ½ cup sour cream
- ¼ cup powdered sugar
- 2 tablespoons 2% milk
- 1 tube (16½ ounces) refrigerated sugar cookie dough, softened
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 8 fresh strawberries, sliced
- ¾ cup apricot preserves
See recipe instructions from Taste of Home.
10. Nutella Brownie Fruit Pizza
Last up is one more dessert pizza sure to give you a sugar high. Enter: Nutella brownie fruit pizza from The Recipe Rebel. This is one pie everyone is sure to love. A brownie base is topped with Nutella and cream cheese. On top of that are fresh berries, sweetened with glaze. The end result is a brownie fruit pizza that stars everyone’s favorite spread, Nutella. And luckily this pie serves a crowd because everyone is going to want seconds.
Serves: 12 to 15
- 1 cup melted butter
- 2½ cups granulated sugar
- 1 tablespoon vanilla
- 4 eggs
- 1½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 8-ounce package chocolate cream cheese
- 1 cup Nutella
- ½ cup water
- 1 teaspoon corn starch
- 1 tablespoon granulated sugar
- 1 tablespoon strawberry jam
- About ½ cups sliced strawberries
- About ½ cup blueberries
- About 1 cup raspberries
- ½ cup chopped chocolate or chocolate chips
- 1 to 2 tablespoons milk
See recipe instructions from The Recipe Rebel.