White Zucchini Corn Pizza

Serves: 6

Use up all your lingering zucchini in the most amazing white pizza! With corn kernels, dollops of ricotta and mozzarella cheese!

Dovetialing tip:
Use the corn you roasted on day 3 by removing the corn from the husk.

Prep Time:
Cook Time:
Total Time:


2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
2 zucchini, cut into 1/4-inch thick rounds
1/2 cup corn kernels, frozen, canned or roasted
1 teaspoon Italian seasoning
kosher salt and freshly ground black pepper, to taste
1/4 cup yellow cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust
8 (1-ounce slices) fresh mozzarella cheese
1 cup ricotta cheese
2 tablespoons chopped fresh chives
1/4 teaspoon crushed red pepper flakes


Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in zucchini, corn and Italian seasoning. Cook, stirring occasionally, until zucchini are tender, about 3-4 minutes; season with salt and pepper, to taste.

Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.

Top with mozzarella, dollops of ricotta and zucchini mixture.

Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

Serve immediately, garnished with chives and red pepper flakes, if desired.

Source: damndelicious.net

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