These 5-Ingredient Veggie Pies Will Seriously Upgrade Pizza Night

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Homemade pizza is supremely satisfying year-round, but pizza made in the summer months is particularly delish. Why? Pizza-topping produce is at peak harvest, and you’d be surprised how delicious corn, eggplant, and even Swiss chard taste on top a fresh pizza pie. Here, we’re showing you how to take store-bought pizza dough and just five toppings to create pizzas loaded with endless vegetable flavor.

These five pizzas follow the easy formula of a store-bought crust with five toppings (not including the basic pantry staples of salt, pepper, and olive oil) for veggie-forward pies that everyone will love.

• The dough: Each recipe calls for 1 pound store-bought refrigerated pizza dough, often found in the dairy or meat section of the grocery store. Be sure to bring the dough to room temperature before baking (check the package directions — most instruct you to leave the dough at room temperature 1 to 2 hours before baking).
• The method: No pizza oven? No problem! All of these pies are baked at 450ºF to mimic the high heat of a pizza oven. Be sure to adjust one oven rack to the bottom shelf before turning it on, which will ensure a crispy, not soggy, crust.
• The sheet pan: A sheet pan is used as the baking vessel since you likely have one on hand. Be sure to grease it with 1 tablespoon olive oil before stretching the dough to fit the pan.

Bring 1-pound store-bought refrigerated pizza dough to room temperature, 1 to 2 hours.

Arrange a rack at the bottom of the oven and preheat to 450ºF. Remove stems from 1 1/2 pounds Swiss chard; discard half the stems. Coarsely chop the leaves and stems. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 cloves minced garlic and chard and sauté until wilted and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl, and once cool enough to touch, squeeze out excess liquid in a kitchen towel.

Grease baking sheet with 1 tablespoon olive oil. Stretch pizza dough to fit baking sheet; brush with 1 tablespoon olive oil. Sprinkle with 1/2 cup grated pecorino cheese; evenly spread cooled chard mixture on top. Season 1 cup whole-milk ricotta with salt and pepper and dollop over pizza. Sprinkle 1/4 cup pecorino cheese and drizzle 1 tablespoon olive oil over the top. Bake 12 to 14 minutes until crust and ricotta are golden-brown.

Cool for 5 minutes. Garnish with 2 tablespoons chopped chives and serve.

Bring 1 pound store-bought refrigerated pizza dough to room temperature, 1 to 2 hours.

Arrange a rack at the bottom of the oven and preheat to 450ºF. Slice 1 (8-ounce) eggplant into 1/4-inch-thick slices (about 12 slices total). Brush both sides of slices with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt. Roast on foil-lined baking sheet, flipping halfway, for 8 minutes. Remove and allow to cool.

Grease a baking sheet with 1 tablespoon olive oil. Stretch pizza dough to fit the pan. Slice 6 ounces fresh mozzarella into 1/4-inch-thick slices. Spread 1/2 cup marinara sauce evenly over dough. Layer eggplant and mozzarella slices. Drizzle 1/4 cup marinara sauce and 3 tablespoons grated Parmesan over the top. Bake 12 to 14 minutes until golden-brown. Garnish with 1/4 cup torn basil leaves and flaky sea salt.

Bring 1 pound store-bought refrigerated pizza dough to room temperature, 1 to 2 hours.

Arrange a rack at the bottom of the oven and preheat to 450ºF. Grease a baking sheet with 1 tablespoon olive oil. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add 8 ounces halved cherry tomatoes and cook until softened, about 10 minutes. Season with salt and pepper and cool slightly.

Grease a baking sheet with 1 tablespoon olive oil. Stretch pizza dough to fit the baking sheet. Spread cherry tomato sauce over the top and evenly sprinkle with 1 cup chopped baby spinach, 3 ounces crumbled feta cheese, 1/2 thinly sliced red onion and 1/4 cup chopped pitted Kalamata olives. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake 12 to 14 minutes until golden-brown. Allow to cool 5 minutes and serve.

Bring 1 pound store-bought refrigerated pizza dough to room temperature, 1 to 2 hours.

Arrange a rack at the bottom of the oven and preheat the oven to 450ºF. Grease a baking sheet with 1 tablespoon olive oil. Stretch pizza dough to fit the baking sheet.

Mix 8 ounces farmers cheese (substitute fresh goat cheese if you can’t find farmers cheese) with 2 tablespoons olive oil in a medium bowl and season with salt and pepper. Spread three quarters of the cheese over the dough. Slice 1 heirloom tomato into 1/4-inch-thick slices and arrange on the pizza. Top with 1 cup fresh corn kernels and dollop with the remaining farmers cheese. Season with salt and pepper and bake 12 to 14 minutes until golden-brown and cooked through.

Allow to cool for 5 minutes. Garnish with 1 sliced scallion and 2 tablespoons coarsely chopped basil leaves and serve.

Bring 1 pound store-bought refrigerated pizza dough to room temperature, 1 to 2 hours.

Preheat a grill to 500ºF or grill pan to medium-high heat. Combine 4 cloves sliced garlic and 1/2 cup olive oil in a small saucepan and bring to a simmer. Simmer for 5 minutes; remove from heat and allow to cool. Strain the garlic and discard. 

Quarter or halve 1 pound heirloom cherry tomatoes. Combine the tomatoes, 1/4 cup torn basil leaves, 1 clove minced garlic, and 2 tablespoons of the garlic oil in a medium bowl. Season with salt and pepper; set aside. 

Slice 8 ounces fresh mozzarella cheese into 1/4-inch-thick slices and set aside. Stretch the pizza dough into a round or rectangle to fit grill or grill pan. Brush pizza dough with cooled garlic oil. Place on the grill and cook until lightly charred and crust begins to bubble, 4 to 5 minutes. Brush the top side with garlic oil and flip to char the other side. Place mozzarella slices on top of the grilled side immediately after flipping to begin melting the cheese (close the hood of the grill at this time). Cook another 4 to 5 minutes until charred and cheese is melted. 

Remove from the grill and spread tomato mixture evenly over the top. Drizzle with 2 tablespoons balsamic vinegar and kosher salt and serve.