Summer Squash and Ricotta Pizza with a Whole-Wheat Cornmeal Crust

This summer squash and ricotta pizza with a homemade whole wheat cornmeal crust is the perfect ode to the remaining relaxing days of summer.

Sometimes I want a bunch of crazy ingredients on my pizza and other times I just want blobs of creamy ricotta cheese. Actually, I always want bobs of ricotta cheese, but at least with a whole wheat crust and summer squash this pizza passes as a balanced meal (especially if you add a side salad).


The most involved portion of this pizza is making your own pizza dough following my recipe for an easy, no-rise cornmeal-crusted whole wheat pizza dough. However, feel free to also use a store-bought dough to keep things even simpler.

Yes, there is an extra step with the summer squash as you’ll want to get as much water out of them as possible – no one wants a soggy pizza. But it only takes 20-30 minutes, so by the time you make your dough and pre-heat the oven it’ll be perfect timing for adding the toppings!


Although we’re already getting spoiled by the beautiful Colorado weather, we’re about to get even more summary with a trip to visit my father-in-law in southern California this weekend. With the move, the summer has just flown by and we haven’t spent a single day at a beach yet, so you can bet we’ll be getting some serious sun and waves in while we’re there 😉 Hope you all have a lovely weekend as well! TGIF!

So here’s a toast to creamy blobs of ricotta cheese!  

Summer Squash and Ricotta Pizza with a Whole-Wheat Cornmeal Crust

Print Recipe
Serves: 8 Cooking Time: 20-25 minutes


  • 1 batch cornmeal-crusted whole wheat pizza dough
  • 1 large or 2 small yellow summer squash
  • 1 tsp salt
  • 2 tsp canola oil
  • Dried Italian seasonings
  • Dried red pepper flakes
  • 1 cup part-skim shredded mozzarella cheese
  • ¼ cup sun-dried tomatoes drained of oil and roughly chopped
  • 6-oz ricotta cheese
  • Black pepper



Preheat oven to 425F.


Slice summer squash then cut slice in half. Place in a large mixing bowl then toss with 1 tsp salt. Allow to sit for 20-30 minutes to allow the salt to draw out some of the water in the squash. Gently squeeze with a paper towel to further ring out the water. Set aside.


Roll out prepared pizza dough into a medium thickness and place on a pizza stone.


Drizzle 2 tsp oil over dough and spread evenly on top of crust using a basting brush or paper towel. Sprinkle dried Italian seasoning and red pepper flakes.


Cover dough with mozzarella cheese, then add squash slices and chopped sun-dried tomatoes.


Add dollops of ricotta cheese on pizza and option to add a pinch of black pepper on top.


Place in oven and bake 20-25 minutes, or until crust is brown and to your desired crispness.


Slice into 8 slices and enjoy!

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1 Comment

  • Reply
    Deanna Segrave-Daly
    August 26, 2017 at 7:09 pm

    This is so my kind of pizza – pinning!

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