Eggplant and Summer Squash Pizza

When I was a kid, there were some things that I would never put on pizza. Veggies, mushrooms, and particularly anchovies were a huge no for me.

I still won’t eat mushrooms and anchovies on pizza (I don’t eat mushrooms at all) but vegetables, when prepared well are golden. Kind of like the squash on this Eggplant and Summer Squash Pizza

Eggplant and summer squash pizza with a slice cut out of it.

Eggplant and Summer Squash Pizza


  • 1 small globe eggplant cut into 1/4 inch slices
  • 1 small summer squash cut into 1/4 inch slices
  • 245 grams pizza dough
  • pizza sauce
  • fresh mozzarella cheese
  • balsamic vinegar
  • extra virgin olive oil
  • fresh cracked black pepper
  • fine sea salt


  • One hour before baking the pizza, place a baking steel or large cast iron skillet into the oven and set the oven to 450 F or 232 C.
  • Place the sliced eggplant onto a paper towel, sprinkle with fine sea salt, and set aside.
  • Fill a 2 quart saucepan with water and place over medium-high heat. Bring to a boil and add a few large pinches of salt. Carefully add the sliced summer squash and cook for seven to ten minutes. The squash should be soft but not falling apart. Drain the squash and set aside.
  • Lightly oil an 8 inch cake pan and set aside.
  • Sprinkle a clean work surface with flour. Place a pizza dough ball onto the floured surface and spread into a circle. Transfer the dough to the cake pan flour side down and stretch the dough to the bottom edge of the pan. Spread a few spoons of pizza sauce onto the dough.
  • Place the pizza in the oven on top of the stone or skillet, lower the temperature to 425 F or 218 C, and bake for ten minutes. Remove the pizza from the oven. Pat the eggplant dry with a paper towel, then top the pizza with the cheese, eggplant, and squash. Drizzle with olive oil and balsamic vinegar, top with fresh cracked black pepper, and place back in the oven.
  • Bake the pizza for 17 to 20 minutes. Remove the pan from the oven. Slide the pizza from the pan onto a cooling rack and let rest for 5 minutes.


Want to make a different type of veggie pizza?

Try this summer squash, sweet onion, and cherry tomato pizza!


  • Do not skip the salting process for the squash or the eggplant. The salt adds flavor to the vegetables and draws out excess water.
  • If you have leftover squash and eggplant, layer in a small ovenproof dish with pizza sauce and mozzarella and bake at 400 Fahrenheit or 200 Celsius and bake for 20 to 25 minutes. Let cool and enjoy!

This recipe was transferred from my Substack newsletter on 7/1/2024.

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