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  • Prep
    20 min
  • Total
    45 min
  • Servings
    4 to 6

Summer Vegetable and Tomato Pizza


  • 1 zucchini, thinly sliced
  • Salt and pepper, to taste
  • 15 mL (1 tbsp) extra virgin olive oil
  • 2 x 250 g (1/2 lb) store-bought pizza dough
  • 250 mL (1 cup) basil pesto
  • 750 mL (3 cups) Saputo Lite Mozzarellissima shredded cheese
  • 125 mL (1/2 cup) toasted pine nuts
  • ½ fennel bulb, thinly sliced
  • 500 mL (2 cups) sliced tomatoes
  • ½ yellow pepper, thinly sliced
  • Fresh thyme


  1. Preheat the oven to 225°C (450°F).
  2. Season the zucchini slices with salt and pepper and sauté them quickly in olive oil. Set aside.
  3. Roll the pizza dough out on a floured surface into two 30 cm (12 in) circles and place each on a baking sheet lined with parchment paper.
  4. Spread ½ cup of pesto onto each pizza dough leaving a ½ inch border. Evenly sprinkle each pizza dough with Mozzarellissima shredded cheese, pine nuts, sliced fennel, sliced pepper and sliced zucchini.
  5. Bake the pizzas in the centre of the oven for 15 minutes or until the cheese is melted and golden.
  6. Garnish with the sliced tomatoes, a dash of salt and fresh thyme.