Corn and Zucchini Pizza

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The tail end of summer has some of the best produce, so why not celebrate all that’s at the market right now with a little Corn and Zucchini Pizza!!

Corn and Zucchini Pizza from www.whatsgabycooking.com (@whatsgabycookin)

I feel like I’ve put raw corn in just about every single recipe this summer. Is there such a thing as too much corn? I think not. Last summer I was very zucchini heavy so why not throw the 2 of them together on a pizza loaded with fresh mozzarella and an infused olive oil and call it a day. Corn and Zucchini Pizza is the perfect pizza to celebrate all the bounty that’s here for a few more weeks!

Corn and Zucchini Pizza from www.whatsgabycooking.com (@whatsgabycookin)

If you’re a fan of making your own dough like me, but love a quick shortcut, the Delallo Pizza Kit is CLUTCH. It’s everything you need, just add liquid and away you go. It’s one of those things that I stock at all times right next to my Delallo Bucatini!

Corn and Zucchini Pizza from www.whatsgabycooking.com (@whatsgabycookin)

Do yourself a favor – stock up – get the rest of the ingredients for this corn and zucchini pizza – and then have a pizza party!!

Zucchini Pizza from www.whatsgabycooking.com (@whatsgabycookin)

Corn and Zucchini Pizza

Corn and Zucchini Pizza is the perfect pizza to celebrate all the bounty that’s here for a few more weeks!
Prep Time 20 mins
Cook Time 12 mins
Resting Time 45 mins
Total Time 1 hr 17 mins
Course Dinner
Cuisine Italian
Servings 4 People

Ingredients
  

  • 1 package Delallo Pizza Dough
  • 2 large balls of fresh mozzarella
  • 1 cob of corn kernels removed
  • 1 zucchini thinly sliced
  • 1 lemon super thinly sliced
  • Fresh Basil
  • Kosher salt and freshly cracked black pepper
  • Red pepper flakes

For the Garlic and Parmesan Infused Olive Oil

  • 3 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • 1/4 teaspoon red pepper flakes
  • 4 tablespoons shredded parmesan

Instructions
 

For the Pizza:

  • Preheat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
  • Make the Delallo Pizza Dough according to the package directions. Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
  • Once your 2 pizza doughs are flat and ready to be cooked, use a spoon to spread the garlic and parmesan infused olive oil all around the dough leaving a little bit for the crust.
  • Tear the mozzarella balls into pieces and top each pizza with equal amounts of the mozzarella, corn kernels, thinly sliced zucchini and lemon. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect.
  • Remove pizza from the oven and top with fresh basil. Season with salt and pepper and additional red pepper flakes if needed, slice and serve.

For the Garlic and Parmesan Infused Olive Oil

  • Combine all the ingredients in a small bowl and stir to combine. Set aside for later use.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Delallo. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

6 Comments

  1. These are my favorite summer garden veggies all put together on a perfect pizza!! Now I just have to whip up one of your salads and I am good for tonight!!

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