Sweet Corn, Zucchini and Fresh Mozzarella Pizza

This recipe is a great end-of-summer pizza.

Sweet Corn, Zucchini and Fresh Mozzarella Pizza (Source)



1 1/8 cups warm water

3 teaspoons active dry yeast

1 tablespoon honey

1 tablespoon olive oil

3 cups all purpose flour

1 teaspoon salt



1 large zucchini

1 tablespoon olive oil

3 garlic cloves, minced

¼ teaspoon salt

¼ teaspoon pepper

2 ears sweet corn on the cob, kernels removed

8 oz fresh mozzarella, sliced

A bunch of fresh basil leaves

Balsamic glaze for drizzling


In large bowl, combine water, yeast, honey and olive oil. Mix with a spoon. Let sit until foamy (approx 10 minutes). Add in 2 ½ cups flour and the salt, stirring with spoon until the dough comes together but is still sticky. Using your hands, form dough into a ball and work in the remaining ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 ½ hours.

After the dough has risen, punch it down. Place it back on the floured surface. Using a rolling pin or your hands, form dough into desired shape. Place on baking sheet or pizza peel. Place towel back over dough and let sit in warm place for 10 minutes.

Preheat oven to 425F.


Slice the zucchini into ¼ inch rounds. Heat a large skillet over medium-low heat and add the olive oil. Add the zucchini and garlic to the skillet and toss well to coat. Season with the salt and pepper, stirring occasionally. Cook for 5 to 6 minutes until the vegetables soften.

Brush pizza dough with olive oil. Take the corn kernels and sliced zucchini and place it all over the dough, layering it up however you want. Place the sliced mozzarella on top. Add a few basil leaves (or you can save them until the pizza comes out). Bake pizza for 20-25 minutes or until the cheese is golden and bubbly. Remove from oven and sprinkle with basil leaves. Drizzle with a generous amount of balsamic glaze and serve.

Posted on August 27, 2014 at 10:00 AM