White Zucchini Corn Pizza
User Reviews
5
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American, International
White Zucchini Corn Pizza
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Use up all your lingering zucchini in the most amazing white pizza! With corn kernels, dollops of ricotta and mozzarella cheese!
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 2 zucchini cut into 1/4-inch thick rounds
- ½ cup corn kernels frozen, canned or roasted
- 1 teaspoon Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup cornmeal yellow
- 1 (13.8-ounce) can pizza crust refrigerated, classic
- 8 (1-ounce) lices mozzarella cheese fresh
- 1 cup ricotta cheese
- 2 tablespoons chives chopped fresh
- ¼ teaspoon red pepper flakes crushed
Instructions
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- 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.
- 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.
- Top with mozzarella, dollops of ricotta and zucchini mixture.
- Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately, garnished with chives and red pepper flakes, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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