Superfast Vegetarian Pizza

Thirty minutes. That’s all that stands between you and a veggie pizza with a crispy crust, bubbly mozzarella, and a pile of sauteed summer squash.

Start with a prebaked pizza shell (no dough-stretching required), spread on mushroom pizza sauce, and load it up with garlicky zucchini, yellow squash, and sun-dried tomatoes that bring a chewy, concentrated sweetness.

A double hit of mozzarella and Parmesan makes it rich enough that nobody asks “where’s the meat?"

Red pepper flakes sneak in just enough heat to keep things lively.

Variations

• Mediterranean twist: Add sliced Kalamata olives and a drizzle of balsamic glaze after baking.
• Protein boost: Scatter white beans or chickpeas over the top before the final cheese layer.
• Fall version: Swap the squash for roasted butternut cubes and add a handful of fresh sage.

Kitchen Tips

• Don’t overcook the squash in the skillet. You want it just tender so it doesn’t turn to mush in the oven.
• Blot the sun-dried tomatoes with a paper towel if they’re oil-packed. Extra oil can make the crust soggy.
• Slide the pizza directly onto the oven rack for the last 2 to 3 minutes if you want an extra-crispy bottom.