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
Let’s get started.
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 th...