Zucchini Corn Pizza
Satisfy your pizza cravings with this simple and tasty homemade pizza recipe featuring fresh sweet corn and zucchini. It's the perfect pizza for summer!
Ingredients
- Pizza dough for 1 pizza
- 1 Tablespoon olive oil
- 1 ear fresh corn on the cob (about ¾ cup)
- ½ cup thinly sliced fresh zucchini
- 1 cup freshly grated whole milk low-moisture mozzarella cheese (see Notes)
- ½-1 teaspoon fresh herbs , such as rosemary, thyme or basil
- Salt and pepper , to taste
- 1 tablespoon hot honey (optional)
Equipment
Instructions
- Preheat oven to 500°F (or its highest setting if it doesn't go to 500°F) for 30 minutes. If baking on a pizza steel or stone, preheat it in the oven at the same time, see Notes.
- On a well-floured surface roll out pizza dough to a rough 15-inch circle. If you like thin crispy crust, roll it a little thinner.
- Prepare all of the toppings, such as removing the corn kernels from the cob and grating the cheese, so that you can assemble the pizza and get it into the oven quickly (Once toppings are added, the pizza will start to stick to the countertop.).
- Make sure the pizza dough is loose on the countertop, add more flour if needed. Then spread olive oil over the dough and top with cheese, zucchini, corn and herbs (if using basil you may wish to add it after baking instead). Add a generous sprinkle of salt and pepper.
- Use a pizza peel to transfer the pizza to the oven and bake until edges of the crust are browned and cheese is melted on top, bubbly and just starting to brown.
- Immediately slice pizza, top with a drizzle of hot honey if desired, and add any additional garnishes such as fresh herbs and more salt and pepper. Then serve and enjoy!
Notes
- Feel free to use a homemade pizza dough recipe or store-bought. If using refrigerated pizza dough, allow it to come to room temperature at least 1 hour before rolling it out.
- I recommend using a baking steel if you make a lot of homemade pizza. It makes a big difference in texture and appearance! However, you can bake this pizza recipe on a sheet pan lined with parchment paper (the parchment paper shouldn't burn, but it will turn dark brown at the edges). Transfer dough to the sheet pan before adding toppings.
- Whole milk low-moisture mozzarella cheese is my favorite for homemade pizza because it's sturdy enough to grate, has great flavor and melts really well, and it doesn't add extra moisture like fresh mozzarella.
Calories: 137kcal, Carbohydrates: 5g, Protein: 7g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 22mg, Sodium: 180mg, Potassium: 123mg, Fiber: 1g, Sugar: 2g, Vitamin A: 263IU, Vitamin C: 4mg, Calcium: 144mg, Iron: 0.3mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.