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As fragrant basil, tender squash, and delightfully sweet corn appear in farmers markets and gardens, there is hardly a better time to eat seasonally. Most summer vegetables can hold their own with just a gentle drizzle of olive oil and vinegar. However, on days when you’re craving something studier than a salad, this flatbread pizza is sure to do the trick.

Frozen whole-wheat pizza dough is a staple ingredient in my kitchen, as it can coax seemingly incompatible ingredients into a hearty, satisfying meal. The stars of the recipe are the wonderfully fresh produce (shop locally if you can) and the nutty whole grain crust, so a little bit of cheese goes a long way. For those hesitant to use sweet blueberries in a savory flatbread pizza, prepare to be amazed. The goat cheese and olive oil cut the sweetness of these juicy gems, creating a cohesive melody of summer flavor.

As with most flatbread pizzas, this recipe easily accommodates substitutions and creativity. Cannellini beans or shredded chicken would both be delicious ways to add lean protein. In fact, I tried a number of different topping combinations (experimenting with mozzarella, onions, and even squash blossoms), but the recipe I’m sharing today was by far my favorite. Pizza night need not be a guilt-riddled affair. With whole grain crust and a bevvy of seasonal produce, this crowd pleaser will satisfy even the most dedicated vegetable aficionado.

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Whole Wheat Flatbread Pizza with Summer Produce

Ingredients:

  • 1 pound whole wheat pizza dough (if using frozen, thaw beforehand)
  • 4 oz goat cheese
  • ⅔ cup blueberries
  • 2 ears corn, husked and kernels removed (about 1 cup of fresh kernels)
  • 2 small yellow squash, sliced (about 2 cups)
  • 2 tablespoons olive oil
  • 1 ounce basil (about 1 cup)

Method:

  1. Preheat the oven to 450 F, or according to dough package instructions.
  2. On a lightly floured surface, roll the dough out with a rolling pin to form a pizza crust shape. You may make one large pizza, 2 medium pizzas (pictured in photos), or 4 small pizzas.
  3. Evenly crumble the goat cheese over the pizza dough, spreading it around with a knife or your fingers.
  4. Layer the pizza with blueberries, corn, and squash slices, then drizzle with olive oil.
  5. Bake for about 12-14 minutes, or until the pizza reaches the desired level of doneness. The squash should soften and the crust should take on a more golden brown color.
  6. Remove the pizza from the oven and top with fresh basil.
  7. Cut into slices and serve

Yield: 1 large pizza, 2 medium pizzas (size pictured in photos), or 4 personal pizzas

Serves: 4

Nutrition per Serving: Calories: 470, Total Fat: 18g, Saturated Fat: 7g, Sodium: 650mg, Carbohydrate: 66g, Fiber: 6g, Protein: 17g

~ Kelly Toups, Oldways Whole Grains Council

Comments

Heckathorn Paula
Have been looking for frozen whole wheat pizza dough everywhere!!! Have finally resorted to making it myself .... Where can I find it in Central Florida?....
Cynthia
Hi Paula, We don't know what your local markets carry, but I often use whole wheat pita in place of making pizza dough. It's a quick fix. You might also look in the fresh case. My local supermarket sells refrigerated dough (whole wheat or white) in the same case as the fresh pastas and tortellinis.

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