White Zucchini Corn Pizza
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:
Ingredients:
| 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 |
Directions:
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
