Topped with marinated vegetables, sausage and four cheese, this pizza is hearty and oh-so-good. The recipe comes from Millsap Farm in Springfield, Missouri. (If you'd rather not make homemade sauce, just use a favorite jarred marinara. You can also swap in Italian cheese blend.)

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
1 hr 50 mins
8 slices


Ingredient Checklist


Instructions Checklist
  • For vegetables: In a bowl, combine zucchini, bell pepper, red onion, 1 tablespoon each olive oil and balsamic vinegar, and 1/4 teaspoon each salt and black pepper. Cover and chill 1 to 24 hours; drain.

  • For sauce: In a medium saucepan, cook yellow onion and garlic in 1 tablespoon olive oil over medium until translucent, about 4 minutes. Add tomatoes, Italian seasoning, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 20 minutes or until broken down and no longer watery, mashing occasionally with a potato masher for a smooth consistency. Add remaining 1 tablespoon each olive oil and balsamic vinegar. Simmer to desired sauce consistency, about 3 minutes more. Cool slightly. (Sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.)

  • For pizza: Preheat oven to 500°. Place a pizza stone, if using, in the oven while it preheats. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes.

  • Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a
    12-inch round and transfer to sheet or peel. Top with 3/4 cup sauce (reserve remaining sauce for another use), the drained squash mixture, the sausage and cheeses. If desired, lightly brush the edge of the crust with additional olive oil.

  • Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes.


To peel tomatoes, cut a shallow "X" into ends. Plunge in boiling water until skins split, about 1 minute. Use a slotted spoon to move tomatoes to ice water. When cool, slip off skins.


Preheat a pizza stone on the rack of an outdoor grill directly over medium heat. Transfer pizza to pizza stone. Cover grill and cook until crust is golden, 7 to 10 minutes.

Nutrition Facts

589 calories; fat 26g; cholesterol 39mg; saturated fat 8g; carbohydrates 67g; mono fat 13g; poly fat 3g; insoluble fiber 6g; sugars 10g; protein 23g; vitamin a 2212.3IU; vitamin c 54.9mg; thiamin 0.9mg; riboflavin 0.6mg; niacin equivalents 7.5mg; vitamin b6 0.5mg; folate 197.8mcg; vitamin b12 0.6mcg; sodium 1691mg; potassium 807mg; calcium 311mg; iron 4.4mg.