Ready-made flatbread topped with local basil and tomatoes makes this a favorite at Barrington High School, where the Chartwells K12 team use local ingredients as much as possible.
Chicken pesto flatbread
Another from Barrington High School, this is a meal on a flatbread, using one of summer’s most classic sauces, the lovely pesto.
Balsamic caprese pizza
With an herby extra virgin olive oil base, fresh mozzarella, balsamic-marinated chicken, bruschetta-style tomatoes, shaved parmesan and a tangle of fresh arugula tossed in lemon, this pizza from Duke Dining’s Il Forno concept is a summer stunner.
Veggie Harvest pizza
This pizza is loaded up with roasted bell peppers, broccoli and mushrooms, seasoned with a signature herb blend and found at Zaza Stonefire Pizza, a restaurant in a local mall that’s run by Liberty University Dining by Sodexo.
Garden club pizza
Senior-grown produce is the star of this summer pie at Cura-served Presbyterian Communities of South Carolina at The Village at Summerville.
Jerk chicken pizza
Sodexo Chef Tyra Campbell of Howard Community College has created a jerk chicken pizza topped with jerk-seasoned roasted chicken, pineapple (oh yes it belongs on pizza!), red onion and mozzarella.
Summer garden vegetable pizza
To start summer off right, the Sodexo team at Embry-Riddle Aeronautical University serve a DIY pizza that’s ready for any and all summer veggies at the Refueling Station, a combo c-store/food court.
The Towson University Summer Pie with heirloom cherry tomatoes, charred zucchini, red onion, whipped basil ricotta, fresh mozzarella and a balsamic reduction is made extra-special by the dough, developed by Chartwells Higher Ed Chef Muhammad Hussaini.
Summer squash pizza
Sodexo Executive Chef Drue Vitter at Xavier University of Louisiana makes a summer pizza topped with melty brie and grilled summer squash, red onions and oregano.
Also at Xavier, this pizza features the legendary Creole tomatoes, made amazing by alluvial soil in Louisiana’s St. Bernard and Plaquemines parishes
Farmers Market pizza
At Texas Christian University (TCU), the Farmers Market Pizza changes daily, just as fast as summer produce comes in.
Summer in Greece pizza
Chef Randall Holloman, Executive Chef at Trevecca Nazarene University, created Summer in Greece, featuring grilled eggplant, fire-roasted peppers, kalamata olives, sundried tomato, feta and pesto cream sauce.
Summer garden pizza
Prosciutto, shiitakes and artichoke are perfect with a blend of mozzarella and fontina on this pizza at Colgate University in Hamilton, NY, created by Chartwells Higher Ed Chef Walter Dunphy.
Margherita-goat cheese pizza
The Cura team at The Lutheran Community at Telford, Pa., receive garden boxes from a local farmer, then turns them into pizzas like this one, a take on the classic margherita made with goat cheese instead of mozzarella.
The Morrison Health team at Charlotte’s Novant Health swaps out marinara for pesto with the pesto-sausage-mushroom pizza, a summer favorite.
At Chapman University, Sodexo Chef Bryan Liem tops scratch-made dough with garlic-chili oil, mozzarella, prosciutto and local nectarines.
Chile relleno pizza
And finally, heating things up is this recent finalist in California Milk Advisory Board’s recent contest: Jordan Lawson of La Fiamma Wood-Fire Pizza used queso, crema Mexicana, fresh tomatillo salsa, chicken, egg and poblanos.