Summer Lovin’ Neapolitan Pizza

I know it it’s really summer yet but this Summer Lovin’ Neapolitan Pizza is the pizza to cook out on the grill, top with all the fresh flavorful toppings, and enjoy sitting on the deck or patio with a nice glass of Pinot Gorgio kind of pizza. A perfect summer night if you ask me.

It feels like summer lately with the heat and all the soccer games. I’m waiting for a Friday or Saturday night when I can whip this pizza up again, relax, and soak in the beautiful weather. I had hoped that time would be this weekend and I could enjoy it on our patio sitting at the fire table taking in my freshly planted herb wall but instead we were scheduled for 4 soccer tournament games this weekend taking up both Friday and Saturday night and the earliest game on Sunday morning. I’m not going to complain too much about that one as A has gymnastics Sunday as well and the whole family wants to be able to watch her. Just means I won’t be sleeping in because I have an early morning special barre class I signed up for Saturday morning.

I’m thinking I will find a way to make this happen on Sunday night though if the weather is nice because I’m probably going to want a glass of wine, and this pizza, after at least 8 soccer games (more if there is a championship game) in 7 days! Today we are actually driving over 2 hours one way to S’s game, and tomorrow we have A’s track and field all day at school followed by the start of the tournament. 8 days straight of soccer, 9 out of 10 days, and 10 games.

Enough about soccer let’s talk about pizza and why I’m craving this one so bad!

Summer Lovin’ Neapolitan Pizza has a little heat just like the summer sun! Heat level can be varied as noted below.

Might be the most colorful pizza I’ve ever made and there are even more flavors than colors packed in it! Inspired by a pizza a local Minnesota pizza place has that is made with a soy glazed pork and most of the same flavors. Of course mine doesn’t have the pork and I used Beyond Chicken Strips. The last time I made it I was going to try it with crispy tofu but didn’t. Not being a fan of savory jackfruit really I didn’t try that but after falling in love with some Jackfruit Tacos at local So Good Café that’s also an idea I’m playing with.

I have a thing for toasted sesame oil so I used that to heat the Beyond Chicken and from there the flavors start. Pickled Tequeria Mix, or pickled peppers and veggies of choice, watermelon radish, jalapeno peppers, a sriracha aioli, and fresh cilantro all on a Neapolitan crust with a little Fresh VeganMozz (vegan, dairy free mozzarella).

So many veggies, not to mention some good gut probiotics, this could pass for a salad right? Maybe? Nope it’s still pizza, and a dang good one at that!

I find there are two types of pizza personalities. Those that like the same classic combo or combos and those that like to switch things up ordering based on cravings or what’s the house special or the standout different one on the menu. I’m more of the second type, kind of. I go between the two but more often than not I switch things up, except when it comes to my classic non cooked margarita (cooked Neapolitan Pizza with toppings added after it’s baked). Other than that go to favorite I usually order thin crust but when we make pizza at home it’s always our homemade Neapolitan crust.

What’s your pizza personality?

Print Recipe

Summer Lovin' Neapolitan Pizza

Summer Lovin' Neapolitan Pizza has a little heat just like the summer sun! Starting with homemade crispy outside chewy inside Neapolitan crust. Starting with fresh mozzarella (dairy free, vegan friendly) and Beyond Meat Grilled "Chicken Strips" then topped with Pickled Tequeria Mix, watermelon radish, jalopeno, drizzled with Sriracha Aioli, and finished with fresh cilantro! As much flavor as there are colors this one is perfect for enjoying inside or out this summer.

Course

Dinner

Prep Time

30 minutes

Cook Time

15 minutes

Passive Time

3-4 hours (if using Neapolitan Crust recipe)

Servings

pizza

Ingredients

• 12-16" pizza crust (1/4 homemade Neapolitan Crust)
• 1/2-1 TBSP extra virgin olive oil
• 4 oz mozzarella cheese (Miyoko's Fresh VeganMozz)
• 4-6 oz Grilled Beyond Chicken Strips
• 1-2 tsp toasted sesame oil
• 1/4 thinly sliced or julienne watermelon radish depending on size
• 1/2 c Farmhouse Pickled Tequeria Mix** (or sub ginger pickled carrots for less heat and make at home)
• 1/2-1 jalapeño pepper, thinly sliced
• 1/4 c fresh cilantro leaves

Sriracha Aioli

• 2-3 oz unsweetened dairy free yogurt (Kite Hill Unsweetened Plain Yogurt)
• 1/2-2 TBSP Sriracha, to taste (Ninja Squirrel)
• 2-3 tsp vegan mayo
• OR
• 1-2 TBSP vegan mayo
• Sriracha, to taste

Course Dinner Prep Time 30 minutes Cook Time 15 minutes Passive Time 3-4 hours (if using Neapolitan Crust recipe) Servings pizza Ingredients 12-16" pizza crust (1/4 homemade Neapolitan Crust) 1/2-1 TBSP extra virgin olive oil 4 oz mozzarella cheese (Miyoko's Fresh VeganMozz) 4-6 oz Grilled Beyond Chicken Strips 1-2 tsp toasted sesame oil 1/4 thinly sliced or julienne watermelon radish depending on size 1/2 c Farmhouse Pickled Tequeria Mix** (or sub ginger pickled carrots for less heat and make at home) 1/2-1 jalapeño pepper, thinly sliced 1/4 c fresh cilantro leaves Sriracha Aioli 2-3 oz unsweetened dairy free yogurt (Kite Hill Unsweetened Plain Yogurt) 1/2-2 TBSP Sriracha, to taste (Ninja Squirrel) 2-3 tsp vegan mayo OR 1-2 TBSP vegan mayo Sriracha, to taste

Instructions

1. If making our Neapolitan Pizza Crust if using, you will have to make the dough 3 hours, 4 hours is best, ahead of time. It doesn’t take long to make you just have to let it rest and rise.
2. In a bowl whisk together the ingredients to make the Sriracha Aioli. in the fridge until your pizza is cooked.
3. Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions.
4. In a skillet heat toasted sesame oil and cook Beyond Chicken per package instructions. Remove from heat.
5. Toss or roll your pizza dough and place on a piece of parchment paper on a non rimmed baking sheet.
6. Drizzle or brush your crust with olive oil.
7. Grate cheese and sprinkle over pizza.
8. Chop Beyond Strips and sprinkle over pizza.
9. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. It can take up to 8-10 minutes depending on the temperature of your grill/oven. If using your own crust bake per your crusts instructions.
10. Remove pizza, sliding a baking sheet under the parchment paper.
11. Let pizza cool a minute or two before toppings with watermelon radish, picked tequeria, and jalapeño pepper.
12. Drizzle Sriracha Drizzle over top and sprinkle with cilantro leaves.
13. Enjoy!

Recipe Notes

For less heat omit jalapeños and start with the lowest amount of Sriracha.

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