Corn and Zucchini Pizza

I swear I think we ate pizza all weekend long. This is not a bad thing, trust me. I think we had thrown in a couple of frozen pizzas on Saturday night, and I ended up eating leftover frozen pizza from a few batches back for breakfast on Sunday, and then I had two batches of pizza dough, only to be used on the KettlePizza. Yep, it was that kind of weekend, but I was definitely OK with that. Have I mentioned that I could probably live off pizza, or heck tacos for that matter? This was actually great timing as I was able to cook down a lot of my tomatoes and make a great pizza sauce, use up more of my zucchini, and use up some leftover corn that we received from some farmer. I’m not sure why I decided to come up with this corn and zucchini pizza, but am I glad I did! Both my wife and I kind of giggled as it had so much flavor and the pop from the corn really made this pizza shine. It was so good, I ended up making three of them!

Corn and Zucchini Pizza Recipe
Corn and Zucchini Pizza Recipe

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, tossed into about a 14″ round
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup of sliced zucchini
  • 1 cob of cooked corn, kernels reserved
  • 1 shallot, thinly sliced, optional
  • 1/2 cup portabella mushrooms, sliced, optional
  • 1/2 tsp salt, to taste
  • 1/4 tsp garlic powder, optional

I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.

During this time, make the pizza.

Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.

Next, top with the sauce, and then with cheese. Layer on the corn, and zucchini, along with the shallots and mushrooms if you are going that route. Sprinkle with the salt and garlic powder, and place into your KettlePizza, or oven, and cook until the crust is nice and golden and everything has cooked through.

How to make a corn and zucchini pizza
How to make a corn and zucchini pizza

 

Seriously, this was one of the better pizzas I have made. My wife and I could not stop eating it. We would slice it, then walk away from it thinking we were done, then slice more, and well that pretty much continued until the pizza was all done.

Corn and Zucchini Pizza Recipe
Corn and Zucchini Pizza Recipe

If you are looking something beyond meat lover’s style pizza, give this one a shot. To be honest, I did not miss the meat on this pizza, it was that great. Hope you enjoy!

Corn and Zucchini Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 batch of your favorite pizza dough, tossed into about a 14" round
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup of sliced zucchini
  • 1 cob of cooked corn, kernels reserved
  • 1 shallot, thinly sliced, optional
  • ½ cup portabella mushrooms, sliced, optional
  • ½ tsp salt, to taste
  • ¼ tsp garlic powder, optional
Instructions
  1. I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.
  2. During this time, make the pizza.
  3. Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.
  4. Next, top with the sauce, and then with cheese. Layer on the corn, and zucchini, along with the shallots and mushrooms if you are going that route. Sprinkle with the salt and garlic powder, and place into your KettlePizza, or oven, and cook until the crust is nice and golden and everything has cooked through.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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