One good thing to come out of the cooler weather was this Zucchini Corn Pizza. Holy guacamole. A local pizza joint serves a similar pie – roasted zucchini, roasted sweet corn, poblano sour cream, hot pepper flakes, salt, pepper, olive oil, mozzarella – that we love so I wanted to try making it at home.
Even Katie, who’s not the biggest zucchini fan, loved this. If you’ve got a bumper crop of zucchini in your garden this is a great way to use up at least one.
Zucchini Corn Pizza
As seen on Damn Delicious
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 medium zucchini, cut into 1/4-inch thick rounds
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
1/2 ball pizza dough
8-oz shredded mozzarella cheese
1 cup ricotta cheese
fresh chives, snipped
crushed red pepper flakes, to taste
Place a pizza stone in the oven and preheat to 500 degrees.
Melt oil and butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in the zucchini, corn and Italian seasoning. Cook, stirring occasionally, until zucchini are tender, about 3-4 minutes. Season with salt and pepper.
Lay a piece of parchment paper the size of the pizza stone on a work surface. Dust lightly with flour and roll out the pizza dough into a 12- to 14-inch circle. Top with the mozzarella and zucchini mixture. Add dollops of ricotta and spread them out a bit.
Transfer the pizza on the parchment paper to the pizza stone. Bake for 10-15 minutes, checking often to make sure the cheese is melting and browning. Remove the pizza from the oven and allow it to rest for 5 minutes before slicing. Serve garnished with chives and red pepper flakes, if desired.