Summer Time Vegetable Pizza Pie
Prep time
Cook time
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A simple summer time deep dish pizza pie filled with fresh summer produce and baked to perfection.
Serves: One 9" pie
  • 1 12" pie crust (I used Pillsbury)
  • 1 medium (87 grams) bell pepper, seeded, thinly sliced
  • 1 (146 grams) small zucchini, sliced
  • ¼ cup (39 grams) onion, thinly sliced
  • 1 cup (125 grams) corn (I used 1 large ear of corn)
  • 4 medium (300 grams) tomatoes, cored, sliced
  • 10 basil leaves, sliced thin, divided
  • ½ tsp. oregano, divided
  • ½ tsp parsley, divided
  • 1½ cups pasta sauce or pizza sauce
  • ¾ cup (3 oz) mozzarella cheese, lite shredded
  1. Preheat oven to 450 degrees
  2. Line the pie plate with your pie crust. Add in layers, starting with bottom, bell pepper, zucchini, onion, sprinkle of parsley, sprinkle oregano, 5 basil leaves, corn, one row of tomatoes, sprinkle of parsley, sprinkle of oregano, 5 basil leaves and top with remaining tomatoes. Add pasta sauce and spread with a back of a spoon; top with cheese.
  3. Bake in oven for 20 minutes or until cheese is melted and crust is lightly golden. Let cool for a few minutes before serving.
Calories per serving: 320, Fat: 15.6, Cholesterol: 17, Potassium: 345, Carbs: 42, Fiber: 3.6, Sugar: 6.9, Protein: 9.3
Nutrition Information
Serving size: Serves 4 - ¼ of the pie
Recipe by PB + P Design at