Summer Vegetable Creamy Tomato Pizza with Hokkaido Cream
A delicate balance of ripe Italian tomatoes, rich Hokkaido cream, and vibrant summer vegetables atop a thin crispy pizza crust. This Italian-inspired pizza recipe (vegetarian), ready in about 30 minutes, pairs pizza dough, Italian ripe tomatoes, Hokkaido fresh cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 250g pizza dough
- 150g, diced Italian ripe tomatoes
- 60ml Hokkaido fresh cream
- 50g, thinly sliced zucchini
- 50g, thinly sliced bell pepper
- 50g, thinly sliced eggplant
- 100g, shredded mozzarella cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 475°F (245°C) and roll out 250g of pizza dough on a floured surface into a 12-inch circle.
- Step 2: In a small bowl, combine 150g diced Italian ripe tomatoes and 60ml Hokkaido fresh cream with 1/2 tsp salt and 1/4 tsp black pepper; mix gently to create a creamy tomato sauce.
- Step 3: Spread the creamy tomato sauce evenly over the rolled dough, leaving a 1-inch border.
- Step 4: Arrange 50g each of thinly sliced zucchini, bell pepper, and eggplant evenly over the sauce.
- Step 5: Sprinkle 100g shredded mozzarella cheese on top of the vegetables, then drizzle 1 tbsp olive oil and sprinkle 1/2 tsp dried oregano over the pizza.
- Step 6: Bake in the preheated oven for 12-15 minutes until the crust is golden and cheese bubbles with light browning.
- Step 7: Remove from oven, let rest for 3 minutes, then slice and serve warm.
Frequently asked questions
How long does Summer Vegetable Creamy Tomato Pizza with Hokkaido Cream take to make?
Total time is about 30 minutes (15 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 Summer Vegetable Creamy Tomato Pizza with Hokkaido Cream?
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 pizza dough from drying out.
Can I substitute ingredients in Summer Vegetable Creamy Tomato Pizza with Hokkaido Cream?
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 Summer Vegetable Creamy Tomato Pizza with Hokkaido Cream 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 Summer Vegetable Creamy Tomato Pizza with Hokkaido Cream 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.
