Sweet Corn & Zucchini Pizza

There's something incredibly satisfying about crafting your own pizza at home. The ability to control every ingredient, from the dough to the toppings, allows you to create a gastronomic masterpiece tailored to your taste. One delectable option that perfectly showcases the vibrant flavors of summer is Sweet Corn & Zucchini Pizza. This delightful combination not only tantalizes the taste buds but also highlights the bounty of seasonal vegetables that are often overlooked in traditional pizza recipes.

Experience the joy of homemade pizza with a fresh twist! Sweet Corn & Zucchini Pizza is a vibrant dish that highlights seasonal vegetables for a deliciously healthy meal. This recipe allows you to create a flavorful crust from scratch, topped with sautéed sweet corn, tender zucchini, and a blend of cheeses for that perfect melt. Ideal for family gatherings or cozy nights, this pizza combines taste and nutrition effortlessly, making it a must-try this summer. Dive into this culinary adventure and impress your loved ones with your pizza-making skills!

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Ingredients

For the dough:

2 cups all-purpose flour

1 packet (2 ¼ teaspoons) instant yeast

¾ teaspoon salt

1 teaspoon sugar

¾ cup warm water (about 110°F or 43°C)

1 tablespoon olive oil

For the topping:

1 medium zucchini, thinly sliced

1 cup sweet corn kernels (fresh or frozen)

1 cup mozzarella cheese, shredded

½ cup ricotta cheese

2 tablespoons Parmesan cheese, grated

2 cloves garlic, minced

1 tablespoon olive oil

½ teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Salt and pepper to taste

Instructions

Prepare the Dough:

- In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well.

- Gradually add warm water and olive oil while stirring until a dough begins to form.

- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Prepare the Toppings:

- While the dough is rising, heat 1 tablespoon of olive oil in a skillet over medium heat.

- Add the minced garlic and sauté for about 1 minute until fragrant.

- Add the sliced zucchini and sweet corn to the skillet. Season with salt, pepper, oregano, and red pepper flakes (if using). Sauté for about 5-7 minutes until the zucchini is tender. Remove from heat and let cool slightly.

Preheat the Oven:

- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.

Roll Out the Dough:

- Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a circular shape, about 12 inches in diameter.

- Transfer the rolled-out dough onto a pizza peel dusted with flour or directly onto a parchment-lined baking sheet.

Assemble the Pizza:

- Spread the ricotta cheese evenly over the base of the pizza, leaving a small border around the edges.

- Sprinkle the shredded mozzarella evenly over the ricotta layer.

- Distribute the sautéed zucchini and corn mixture over the cheese.

Bake the Pizza:

- If using a pizza stone, slide the pizza onto the stone in the oven. Otherwise, place the baking sheet in the oven.

- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.