Summer living should always be so easy – and tasty!
Zucchini & Corn Pizzas
- 3 cups all-purpose flour, divided
- 2¼ tsp active dry yeast (1 packet)
- ½ tsp fine sea salt
- 1 cup warm water (120-130°)
- 2 Tbsp olive oil
Add 1¼ cups flour, yeast, salt to a stand mixer bowl. Add in warm water and oil, mix on low until blended. Put on dough hook, add in another cup of flour and knead dough for 10 minutes, checking to see if it needs more of the remaining flour periodically (dough should be smooth and elastic, not sticky).
Let rest for 10 minutes before using.
Makes about 1½ pounds pizza dough.
- 1 batch pizza dough
- 1 Tbsp olive oil
- 1 cup whole milk ricotta cheese
- 1 large zucchini, trimmed and thinly sliced
- 2 ears fresh corn, kernels cut off
Preheat oven to 450°, lightly oil 2 large baking sheets.
Divide dough into 4 sections, roll out thinly. Each piece will take up half a baking sheet. Place on sheets.
Brush oil over dough. Spread ¼ cup ricotta cheese on each dough section. Place zucchini slices on top. Sprinkle a little ground black pepper on the top.
Bake all 4, with one sheet on top rack, one on bottom rack, switching every 10 minutes. Depending on your oven, it will take 20 to 30 minutes. If you choose to bake one sheet at a time, 15 to 20 minutes.
Take out, sprinkle fresh corn kernels on top, with a bit more olive oil drizzled on, if desired. Pop back into oven for 2-3 minutes, then slice up.
Store leftover pizza covered in refrigerator. Heat for 30 seconds in microwave for a tasty breakfast!
Makes 4 pizzas, serving 4 to 6.