Sweet Corn, Zucchini and Fresh Mozzarella Pizza.
Now I’m going to tell you how you can take a real life bite of summer.
I already made an actual summer pizza years ago… err, at least a pizza that I named summer pizza. But this is so super close to summer pizza too
The two biggest summer things are on this pizza!!! Corn and zucchini. And cheese. And love. (of course.)
Can I just tell you about how melty and absurdly delicious this fresh mozzarella was? Ugh. I love this pizza so much that I hate it.
So hiiii. How was your weekend? Please tell me you did fun things like play with water balloons and catch lightning bugs (fireflies?) in a mason jar so they could light up your porch. That sounds dreamy.
And also, sat in bed and listened to thunderstorms and rain pound your windows. I totally did that but not because I was trying to have summer fun – moreso because I am over thirty and still afraid of thunder and lightening.
I might actually shove me head until the pillow and squeeze my eyes shut. Who cares about wrinkles?
This was our dinner a few weeks ago and it was ridiculously summer-fiable and wonderful. I shared it on instagram and snapped a few pics that night, but made it once more because it was just so.darn.good.
You can do whatever you’d like with the zucchini – I sautéed it a bit first because: green vegetables. You know.
And the corn can be sweet (the best in my opinion) but I used bicolor too on another version and it was just as fab. Make sure to season your veggies and dough and then give a super heavy handed drizzle of that syrupy sweet and tangy balsamic glaze.
This pizza loves you. See?
Sweet Corn, Zucchini and Fresh Mozzarella Pizza
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large zucchini
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ears sweet corn on the cob, kernels removed
- 8 ounces fresh mozzarella, sliced
- a bunch of fresh basil leaves
- balsamic glaze for drizzling
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Slice the zucchini into 1/4-inch rounds. Heat a large skillet over medium-low heat and add olive oil. Add the zucchini and garlic to the skillet and toss well to coat. Season with the salt and pepper and stirring occasionally, cook for 5 to 6 minutes until the vegetables soften.
- Brush the pizza dough with the olive oil. Take the corn kernels and sliced zucchini and place it all over the dough, layering it up however you want. Place the sliced mozzarella on top. Add a few basil leaves if you want, but I like to save them for when the pizza comes out. Bake the pizza for 20 to 25 minutes – or however long it takes until the cheese is golden and bubbly. Remove from the oven and cover with a sprinkling of basil leaves. Drizzle with a generous glug of balsamic glaze. Eat!
Did you make this recipe?
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I appreciate you so much!
and you can love it back.
93 Comments on “Sweet Corn, Zucchini and Fresh Mozzarella Pizza.”
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Wonderful summer pizza, my family definitely will love it!
This looks AH-MAZING!
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Your serving size made me giggle :)
I’ve been following your blog for a while now and have made a few of your dishes. They always turn out amazing! I pre-ordered your cookbook and can’t wait to get it.
Tonight we made your summer corn and zucchini pizza. It was amazing! My pizza looked just like your “after” picture, except the balsamic drizzle was more like a “balsamic soak and turn the pizza brown.”
Is balsamic glaze different from just balsamic?
Hey April- I read your comment and did some research on her site to avoid having the “balsamic soak”. I found this link which has the recipe on how to make a balsamic glaze using balsamic vinegar: http://www.howsweeteats.com/2012/01/whole-wheat-roasted-red-pepper-fontina-pizza-with-balsamic-glaze/
Hope this helps!
My husband and I were making this for ourselves, but got invited to an impromptu neighborhood potluck so we brought the pizza with us. Every one loved it! We will make it again so we have more for ourselves! :)
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Oh my good lord this looks unbelievable. Three of my favey things ever – sweetcorn, pizza and balsalmic vinegar. Will be making this ASAP.
Loving your recipes and your writing style! Look forward to reading more.
This was amazing and my picky 1 year old loved it! Next time I will use 2 cucumbers tho ;) My question is, what’s the benefit of brushing olive oil on the pizza crust? Is it for flavor or function? Can I skip this step?
Oops I meant to type 2 zucchinis ;)
This is AMAZING!!! Made it tonight with fresh corn, zucchini, freshly shredded mozzarella and my own pizza dough recipe. Will definitely make again!
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I made this last night and it is SO amazing!! I am going to make it again and again, it is just so delicious and easy! Thank you thank you!!
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I made this last night. I loved the concept and it was pretty good, but I did have a problem with the sweetcorn being really juicy and making the crust soggy. Anyone else have this issue? I wonder how it could be avoided.
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Where do I place at the bottom,middle or top rack
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We’re making this for the second time tonight. I use store-bought dough (#lazy) and add some pesto as a sauce (instead of the olive oil) before putting on the toppings. We also didn’t have balsamic glaze but didn’t miss it. This pizza is really, really good. Even my dad, who thinks pizza that doesn’t have pepperoni on it doesn’t count as real food, ate two pieces.
I just made this and it was AMAZING!!!! Thank you for such a great and original recipe!
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Let me first say that I absolutely LOVE this recipe, especially the dough! I use this dough recipe for every homemade pizza (which is frequent…).
Have you ever made this dough in advance and refrigerated it? Any suggestions for how to best go about that?
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Can I just say how much I adore how you worded your serving sizes? <3
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This is a go to summer recipe for my family; we have made it for years! We love using the fresh local produce and it always makes a great summer supper.