Summer Vegetable Pizza with Romaine Salad & Creamy Goat Cheese Dressing

Summer Vegetable Pizza

with Romaine Salad & Creamy Goat Cheese Dressing

45 MIN
4 Servings
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From the Test Kitchen

This crowd-pleasing pizza features one of our favorite seasonal ingredients: fresh, sweet corn, which we’re pairing with crisp peppers and a duo of melty cheeses for bursts of bright flavor in every bite. For an elevated twist on a classic side salad, we’re tossing crunchy romaine and cucumbers with a dressing of creamy mustard sauce and tangy goat cheese.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Summer Vegetable Pizza with Romaine Salad & Creamy Goat Cheese Dressing
Title
time-saving
tips & techniques
Pizza Dough
How To: Cut Corn Kernels off the Cob
Corn
Sweet Pepper
Gouda Cheese
Persian Cucumber
Creamy Mustard Sauce
Carrots
Goat Cheese
Fresh Mozzarella
How To: Peel a Carrot
How To: Safely Cut Round Vegetables
Romaine
How To: Peel Garlic
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Grate the gouda on the large side of a box grater. Tear the mozzarella into small pieces. Grate the Grana Padano on the small side of a box grater. Place the tomatoes in a large bowl; gently break apart with your hands. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the pizza to be; season with salt and pepper. Stir to combine. 

Assemble & bake the pizza:
2 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the seasoned tomatoes onto the prepared dough. Top with the sliced garlic, corn kernels, grated gouda, torn mozzarella, sliced peppers, and half the grated Grana Padano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Make the dressing:
3 Make the dressing:

While the pizza bakes, in a bowl, whisk together the creamy mustard sauce, goat cheese, and 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Make the salad:
4 Make the salad:

While the pizza continues to bake, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Just before serving, add the dressing to the bowl of prepared vegetables; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

Carefully transfer the baked pizza to a cutting board. Evenly top with the remaining grated Grana Padano. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy! 

Tips from Home Chefs

Summer Vegetable Pizza

Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Grate the gouda on the large side of a box grater. Tear the mozzarella into small pieces. Grate the Grana Padano on the small side of a box grater. Place the tomatoes in a large bowl; gently break apart with your hands. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the pizza to be; season with salt and pepper. Stir to combine. 

2 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the seasoned tomatoes onto the prepared dough. Top with the sliced garlic, corn kernels, grated gouda, torn mozzarella, sliced peppers, and half the grated Grana Padano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Assemble & bake the pizza:
Make the dressing:
3 Make the dressing:

While the pizza bakes, in a bowl, whisk together the creamy mustard sauce, goat cheese, and 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Make the salad:

While the pizza continues to bake, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Just before serving, add the dressing to the bowl of prepared vegetables; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. 

Make the salad:
Finish & serve your dish:
5 Finish & serve your dish:

Carefully transfer the baked pizza to a cutting board. Evenly top with the remaining grated Grana Padano. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy! 

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