Summer on a Slice: 7 Aussie Toppings for Hot-Weather Pizza Nights

Pizza Isn’t Just for Winter Nights and Red Sauce

If you think pizza’s just about rich tomato bases, heavy chees and meat on meat, you’re missing some of its best moments.

Summer is actually one of the best times to make pizza, and not just because the dough loves the warmth. It’s the produce, it's the colours, it's the way light, bright toppings hit differently when the sun’s still out at 7pm and you’re having dinner with one eye on the sky turning pink.

In this post, I’ll walk you through 7 fresh summer pizza topping ideas, all Aussie friendly, made for warm nights and easy prep. Whether you’ve got a backyard oven going or you’re baking in the kitchen with the fan on, these combos are designed to feel like summer on a slice.

And yep, they work just as well for a party spread as they do for a weeknight meal.

A Quick Word on Dough and Prep

You can use your go to Neapolitan dough or a same day base, just make sure it’s rested properly so it doesn’t shrink back when you stretch.

For summer toppings, the key is keeping it light and letting seasonal ingredients shine. Think olive oil bases, minimal sauce, fast baking, and finishing with a drizzle or sprinkle once it’s out of the oven.

If you’re making pizzas for a group, prep your bases ahead of time and keep the toppings in bowls. Let everyone build their own while you run the oven — it’s casual, fun, and way better than a BBQ sausage on white bread.

1. Prawns, Chilli and Lime

Seafood on pizza? Absolutely, when it’s done right.

Start with a simple olive oil base and fresh garlic. Top with raw Aussie prawns (tails off), a few slices of fresh red chilli, and a light sprinkle of mozzarella. Bake hot and fast, then squeeze over fresh lime and scatter chopped coriander or parsley.

It’s zesty, light, and has just enough heat to keep it interesting.

Make-ahead tip: Marinate prawns in garlic, lime zest, and olive oil in the morning so they’re ready to go by dinner.

2. Grilled Peach, Prosciutto and Balsamic

This one’s a showstopper, salty, sweet, smoky, and fresh all in one bite.

Use an olive oil base and just a little mozzarella. Slice your peaches into wedges and give them a quick char on the grill or in a hot pan. Lay them onto the base, bake the pizza, and then top with torn prosciutto, rocket, and a drizzle of balsamic glaze once it’s out.

It’s summer dinner party energy in pizza form.

Make-ahead tip: Grill the peaches ahead of time and keep them chilled until you’re ready to use.

3. Sweetcorn, Nduja and Ricotta

This one’s got crunch, cream and spice.

Start with an olive oil base. Add thin slices of fresh corn shaved off the cob (or use good-quality tinned if needed), dollops of ricotta, and little nuggets of nduja (spicy pork paste) dotted across the top. Mozzarella optional, but a light sprinkle won’t hurt. Once it’s out of the oven, finish with cracked pepper and a drizzle of honey if you want a sweet kick.

Sweetcorn brings the sunshine. Nduja brings the fire.

Make-ahead tip: Shuck and prep the corn in advance, and keep the nduja portioned in the fridge.

4. Cherry Tomatoes and Basil

This one’s a classic, but when the ingredients are in season, it hits like nothing else.

Start with a base of crushed cherry tomatoes, no need to cook them down, and just a touch of olive oil and salt. Add halved cherry toms (mix colours if you can), a small amount of Fior di latte and fresh basil. That’s it. Let it bake hot and fast. Finish with extra basil and a swirl of high quality extra virgin olive oil.

If you’ve got homegrown tomatoes or basil, this is their moment.

Make-ahead tip: Toss your halved tomatoes in olive oil and salt a couple of hours before baking to bring out the juice.

5. Lemon Myrtle Ricotta and Zucchini Ribbons

A true Aussie Italian fusion.

Use a base of whipped ricotta mixed with lemon myrtle (or lemon zest if you don’t have the native spice on hand). Top with thinly sliced zucchini ribbons, use a veggie peeler or mandolin, and a drizzle of olive oil. Bake until just blistered and golden.

Finish with mint leaves and flaky salt. Clean, light, earthy, and lush.

Make-ahead tip: Pre whip the ricotta with the lemon myrtle and keep it chilled in a sealed container.

6. Mango, Burrata and Mint

This one’s a little cheeky, not traditional, but undeniably summer.

Bake a plain base with a light mozzarella layer. Once out, tear over fresh mango cheeks, a whole burrata in the centre, and a scattering of fresh mint. Add cracked pepper and a small splash of white balsamic or lime juice to brighten everything up.

Serve this one fresh; it’s part salad, part dessert, part pizza.

Make-ahead tip: Slice the mango ahead and store it in a container with lime juice to keep it fresh and punchy.

7. Rocket, Parmesan and Olive Oil

(with bonus lemon and anchovy version if you're bold)

Sometimes the best topping isn’t baked.

Use an olive oil base and a light sprinkle of mozzarella. Once the pizza is baked, pile on fresh rocket, shaved parmesan, and drizzle with extra virgin olive oil and a squeeze of lemon. It’s the kind of pizza that clears the palate and feels like a little reward.

Optional upgrade: Add finely chopped anchovy fillets and a thin slice of lemon after baking for a proper savoury kick. Perfect with a cold beer and good company.

Make-ahead tip: Wash and dry the rocket earlier in the day. Shave parmesan straight into a container and keep it ready to go.

8. Anchovies, Lemons, Red Tropea Onion, Mozzarella and Basil

A simple but incredibly flavourful combo.

Start with a base of mozzarella, then layer on thin slices of red Tropea onion, anchovy fillets and lemon slices. Once baked, top with fresh basil leaves. This pizza has that perfect balance of tangy lemon, salty anchovies, and the sweetness of the onions. A great choice for those who love bold, Mediterranean flavours.

One Final Slice of Advice

Pizza is seasonal, even if we don’t always think of it that way. And summer is a brilliant time to embrace lighter toppings, fresher flavours, and the kind of combos that feel a little unexpected, like a splash of lime or a ribbon of peach.

Keep your dough relaxed. Let the oven do the work. And have fun with it. That’s what summer’s for.

Until the next pizza,

Luke 🍕