Seasonal Garden Pizza

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pizza featuring roasted cherry tomatoes, caramelized onions, and fresh arugula, finished with a drizzle of balsamic glaze. This italian-inspired quick meals (vegetarian) ready in about 45 minutes pairs (250g) all-purpose flour, (3g) active dry yeast, (4g) sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (15 ratings) Prep: 30 min Cook: 15 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups (250g) all-purpose flour, 1 tsp (3g) active dry yeast, and 1 tsp (4g) sugar. In a separate bowl, mix 3/4 cup (180ml) warm water and 1 tbsp (15ml) olive oil. Pour the wet ingredients into the dry and mix until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic, adding up to 2 tablespoons of flour if sticky.
  2. Step 2: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest for 1 hour.
  3. Step 3: Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside for 30 minutes.
  4. Step 4: In a small bowl, toss 1 cup (150g) halved cherry tomatoes with 1 tbsp (15ml) olive oil, 1/4 tsp (1g) salt, and 1/4 tsp (1g) black pepper. Spread the tomatoes evenly over the dough, leaving a 1-inch border.
  5. Step 5: Top with 1/2 cup (50g) thinly sliced red onion.
  6. Step 6: Bake for 12-15 minutes until the crust is golden and the tomatoes are slightly caramelized. Remove from oven and top with 2 cups (60g) fresh arugula and 1 tbsp (15ml) balsamic glaze.

Equipment for this recipe

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Frequently asked questions

How long does Seasonal Garden Pizza take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seasonal Garden Pizza?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (250g) all-purpose flour from drying out.

Can I substitute ingredients in Seasonal Garden Pizza?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seasonal Garden Pizza for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seasonal Garden Pizza vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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