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!
and you can love it back.