White Zucchini Corn pizza

  1. 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!
    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.

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