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Zucchini Pizza from www.whatsgabycooking.com (@whatsgabycookin)
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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 Time20 mins
Cook Time12 mins
Resting Time45 mins
Total Time1 hr 17 mins
Course: Dinner
Cuisine: Italian
Servings: 4 People
Author: Gaby


  • 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


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.