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Whole wheat veggie pizza on a cutting board with side bowls of parmesan cheese and red pepper flakes.

Get the recipe: Kid-Approved Summer Veggie Pizza

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This Kid-Approved Summer Veggie Pizza is Ellie's favorite pizza of the summer and is topped with basil pesto, sweet peppers, fresh corn and cherry tomatoes all covered with a big handful of shredded mozzarella cheese and is the perfect pizza for the entire family!!


  • 1 pizza dough homemade or store bought
  • 1/2 cup pesto homemade or store bought
  • 1 large ear of corn kernels cut off (roughly 1 cup)
  • 3/4 cup sweet peppers de-seeded and sliced
  • 2 cups mozzarella cheese shredded
  • 1/2 cup cherry tomatoes cut in half
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup parmesan for serving


  • Preheat the oven to 425° F. Lightly spray a baking sheet or pizza pan with cooking spray.
  • Let pizza dough come to room temperature if it was in the fridge. On a floured work surface, roll out or press the pizza dough into either 1 large pizza crust or 4 individual pizza crusts. Place crust(s) onto the baking sheet and pre-bake for 5-7 minutes or until the edges or just golden brown.
  • Turn the oven up to 475° F.
  • On the pizza crust, spread the pesto onto the entire crust leaving 1/2″ inch space on the outer edge, sprinkle the pesto with the corn and sweet peppers. Top with a layer of mozzarella cheese and then place the cherry tomatoes on top. For the adults, I like to sprinkle just a pinch of red pepper flakes onto the entire pizza but usually skip this for the kiddos.
  • Place the pizza in the oven and bake for 8-10 minutes or until crust is golden and the cheese is melted and bubbly.
  • Let cool for 3-5 minutes, cut into wedges or squares and serve with a sprinkle of parmesan cheese.


Makes 1 large or 4 individual pizzas. 

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