Farm Fresh Veggie Pizza

This past weekend, two great gals, Sareena and Sara, and I ventured into Des Moines to check out the downtown farmers market. I’d heard great things–that it was huge, among the top 3 in the country, and high-quality produce was available for cheap!–and this market lived up to all those expectations and more.

The weather was surprisingly cool, so we took our time traipsing up and down Court Ave. trying dozens of free samples and searching for the biggest zucchini we could find at the best price. Why? Well, not only do I eat my way through a ton of this veggie, but I needed it for two recipes I’ve been aching to try: chocolate zucchini cake and farm fresh veggie pizza.

Eventually we found this huge one for only $1! We thought it was funny how I was cradling it like a baby. Sareena’s soon-to-be child will be named Lydia, so we named the infant-sized zucchini Zydia.

How did the pizza turn out?

Pause while I roll my eyes back in my head as I delight in the memory of it.

Seriously, after a long day of walking around and sampling fresh vegetables, nothing could have tasted better.

Find the recipe below (inspired by Better Homes & Gardens’ Roasted Vegetable Tart).



1 t honey or agave nectar

1/4 of a yeast packet

1/4 + 3 T whole wheat flour

1 T rolled oats

1 t cornmeal

pinch of salt

Seasonings: garlic, basil, oregano


1/2 ear of fresh sweet corn, kernels shaved off the cobb

1/3 of a medium zucchini, sliced lengthwise

4-5 cherry or heirloom tomatoes, sliced

2 T tomato sauce

1 T ricotta

1/4 cup fresh Mozzarella

Crushed red pepper and/ or fresh thyme



-In a bowl, dissolve sweetener and yeast in 2.5 T hot water. Let stand for about five minutes.

-Add flour and salt to the yeast mixture and stir ’til a soft dough forms. Turn out onto lightly floured surface and knead until smooth and elastic.

-Place in bowl coated with cooking spray, turning to coat the top. Let rise ’til double in size, about 30 minutes.

-Preheat oven to 400 degrees.

-Punch down and work in seasonings. Roll into a circle or square shape. Place on lightly greased cookie sheet. Bake for about 8 minutes. Remove from oven and begin topping process.


-Rub sauce evenly over the dough, and then spread ricotta around. Begin layering veggies and mozzarella and seasonings as desired.

-Place back in oven for about 5 more minutes or until cheese is bubbly. Slice and serve warm.