Heirloom Tomato and Zucchini Pesto Pizza

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

If visits from my parents were not enough on their own, they always come bearing gifts from their garden. On their most recent visit I was spoiled with fresh raspberries (my favorite!), salsa, apples, plums, and heirloom tomatoes. The fruit was gone in an instant and I was left to ponder how to best use the tomatoes. Most people would just pop them in their mouths and a delicious snack, but I was itching to try a new recipe. Therefore, I decided to whip up this heirloom tomato and zucchini pesto pizza with other ingredients I picked up for the farmer’s market.

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Ian has been dabbling with making homemade bread and pizza dough, but he was out of town when I attempted this recipe so I kept things simple and bought pre-made dough. After a few failed attempts at shaping the dough by tossing it in the air, I resorted to using a rolling pin. Thankfully, shaping the pizza dough was the toughest part of the entire recipe and everything else ran smoothly!

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Thirty minutes later, I pulled out the pizza, drizzled it with balsamic glaze and savored every bite. The best part about making a flatbread pizza is the flexibility to use what ever fresh produce you have on hand. If you are throwing an outdoor BBQ you could take the recipe up a level and try grilling the pizza!

Heirloom Tomato and Zucchini Pesto Pizza


  • Pre-made Pizza dough, divided in half
  • 1/4 C. Pesto
  • 1/2 C. Shredded Mozzarella Cheese
  • Sliced Zucchini
  • Sliced Heirloom Tomatoes
  • Balsamic Glaze


  • Preheat the oven to 350˚
  • Lightly flour a surface and roll out dough
  • Place the dough on a baking sheet and top with pesto, cheese, zucchini and heirloom tomatoes
  • Bake for 30 minutes, or until cheese is golden
  • Remove from the oven and drizzle with balsamic glaze

Tomato Soup with Popcorn


Traditionally, the sidekick of tomato soup is grilled cheese. There is no denying this paring is delicious, but for the sake of spontaneity, I chose to try something different. Popcorn!


Maybe I’m late to the game, but this was my first time sprinkling popcorn over a warm bowl of soup. Note to newbies: you quickly need to savor the popcorn soup –  otherwise they disintegrated into a soggy mess (still delicious, though!)


Seeing as this was my first time trying this combination, I kept is simple. Tomato soup topped with Himalayan sea salt popcorn. Though, the possibilities are endless. Next on my list – jalapeno popcorn! Yum!

Have you ever tried popcorn on your soup before? If so, what is your favorite combination?

Pesto Pasta with Turkey Sausage and Peas

Pesto Pasta Salad. Perfect summer dish!

When Ian and I got married I decided it was time to start filling our recipe box with tried and true favorites. I love scrolling through Pinterst and trying new recipes, but when I’m in a pinch I flip through our recipe box for a dish I know we will love. Sometimes you are just hungry and don’t want to take the risk of a #PinterestFail.

Pesto Pasta Salad. Perfect summer dish!

This pesto pasta dish was the result of a late night in the office and a nearly empty fridge. Ian and I were starving, so I knew I had to make something quick. I looked around the pantry and I noticed we had a package of quinoa noodles. Alright – now were are getting somewhere! Add the leftover pesto, peas, tomatoes, and turkey sausage lying around in the fridge and dinner was served! We were both surprised that it was A) edible and B) one of our new favorite dishes!

Pesto Pasta Salad. Perfect summer dish!

I guess you never know when you are going to stumble across a new recipe. If you try it out and love it as much as we do add it to your recipe collection!

Pesto Pasta with Turkey Sausage and Peas


  • 8oz of your favorite pasta (I used Trader Joe’s brown rice quinoa fusilli pasta)
  • Turkey sausage, sliced
  • 1 C. pesto
  • 1 C. frozen peas
  • 1/2 C. sliced grape tomatoes
  • Feta cheese


  • Boil pasta and add the frozen peas in during the last five minutes
  • While the pasta boils, pan fry the turkey sausage until golden on each side
  • Drain the pasta and place in a large bowl
  • Add the turkey sausage, tomatoes, and pesto
  • Stir until combined
  • Plate and sprinkle with feta cheese