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0 from 9 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course
Cuisine: American , International

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 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
  • Kosher salt and freshly ground black pepper to taste
  • ¼ 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
  • ¼ teaspoon crushed red pepper flakes

Instructions

    Cup of Yum
  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.