Use up all your lingering zucchini in the most amazing white pizza! With corn kernels, dollops of ricotta and mozzarella cheese!

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!

Okay, guys.

Real talk here.

This may be classified as a summer pizza.

But.

I’m not waiting 3 seasons for this pizza.

I’m just not.

Because this white pizza is too good to wait on.

The zucchini is perfectly crisp-tender, lightly seasoned with Italian seasoning (but you can use your own blend of spices/herbs here).

Plus, dollops of ricotta and fresh mozzarella slices pairs perfectly with these toppings.

Also.

I’d much rather have a white pizza than a red.

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!

15 minutes15 minutes

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:

  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  2. Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. 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.
  4. 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.
  5. Top with mozzarella, dollops of ricotta and zucchini mixture.
  6. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  7. Serve immediately, garnished with chives and red pepper flakes, if desired.

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