CSA Pizza

When posed with the challenge of finding something to make with the remaining veggies from my CSA share last week, I decided to make some pizza.  It seemed like a great way to use the remaining zucchini, kale, and cherry tomatoes.  Especially since I had all of the ingredients for homemade pizza dough and pizza sauce in my pantry and fridge.  The only thing I had to buy for this was some extra mozzarella cheese.  So, this was a perfect $100 challenge dish.  Did I mention that it was tasty, too?

I must warn you, though, that I didn’t measure very well when I was making this pizza. My parents were coming over for dinner, so I was making this veggie pizza and a pepperoni pizza (for my hubby and dad, who weren’t quite as thrilled by the veggie pizza idea as my mom and I were).  I made a large batch of pizza sauce and a double batch of my usual whole wheat pizza dough.  For the rest of the ingredients, just use what you have on hand…  cooking doesn’t have to be an exact science!


  • Whole wheat pizza dough
  • Pizza sauce (olive oil, garlic, dried basil, dried thyme, red pepper flakes, crushed tomatoes, salt, agave syrup)
  • 2 zucchini, quartered lengthwise
  • 1-2 cups kale, stems removed and chopped
  • 1 cup golden cherry tomatoes, cut in half
  • 1 clove garlic
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes
  • Mozzarella cheese, shredded
  • Parmesan cheese, freshly grated


Lightly grease a baking sheet, and spread the dough on the pan.  Cover with a damp towel, and let the dough rise for 25-30 minutes.  Preheat the oven to 450°F.

Meanwhile, drizzle the the zucchini spears with olive oil and season with salt and pepper.  Cook on the grill over medium heat for 2 minutes on each side.  Once the zucchini spears have cooled, cut into small chunks. Saute the kale in a tablespoon of olive oil with the clove of garlic, a pinch of red pepper flakes, and a pinch of salt.

Once the dough has risen, spread the pizza sauce over the dough.  Top with half of the mozzarella and parmesan cheeses. Spread the zucchini, kale, and tomato halves over the cheese.  Top with the remaining cheese.  Bake for about 15 minutes until the top is golden.

11 Responses to CSA Pizza

  1. zoe says:

    This looks really awesome with the grilled veggies. You are doing a great job with the CSA challenge!

  2. Eliana says:

    This pizza looks great!!! Such a clever way to make use out of extra stuff laying around the house/fridge.

  3. Nutmeg Nanny says:

    What a great summery healthy pizza! I love all the bright colors and I bet it tasted amazing:)

  4. jenn says:

    How funny we post about pizza on the same day. hehe… I love veggie pizza. Sometimes I like them more that the usual sausage and pepperoni.

  5. Amy says:

    That looks so good.

    I love making pizza at home, you can change it up every time!

  6. Mags says:

    I just threw out some kale for lack of knowing what else to do with it. Next time I’ll have this option. That’s a pretty pizza Jen.

  7. Teanna says:

    You never cease to amaze me! That is gorgeous! I’d chomp down on that pizza in a heartbeat!

  8. Jen! WOW! This looks super delish and I love the addition of the kale onto the pizza. Very summery and vibrant and I bet it tastes as good as the photo! Yumm!

  9. This truly is my kind of pizza!! I love how hearty it is using lots of fresh veggies- that I have on hand!!!

  10. hungry dog says:

    This is looks both stunning and delicious!

  11. Elizabeth F. says:

    Oh my! The grill marks on the zucchini are amazing and the completed pizza looks to die for!

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