White Zucchini Corn Pizza
A light, flavorful white pizza layered with creamy ricotta, sweet corn, and tender zucchini ribbons. Perfect for summer nights, vegetarian meals, or garden-to-table gatherings. No tomato sauce needed—just bright, fresh flavor on a golden crisp crust.
Equipment
- Pizza stone or baking sheet
- Mandoline or vegetable peeler
- Cheese grater
- Mixing bowls
- Silicone spatula or spoon
- Pizza cutter or chef’s knife
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- ½ cup ricotta cheese (or garlic olive oil for base)
- 1 small zucchini, sliced into thin ribbons or rounds
- ½ cup fresh corn kernels (1 ear) or thawed frozen corn
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan
- 1 garlic clove, minced
- Salt and freshly cracked black pepper, to taste
Optional:
- Lemon zest (½ tsp)
- Chili flakes or jalapeños
- Red onion slices
- Hot honey or olive oil for drizzling
- Fresh basil or arugula for garnish
Instructions
Preheat Oven:
- Preheat your oven to 475–500°F (245–260°C). Place a pizza stone inside if using, or prep a baking sheet with parchment.
Prepare Toppings:
- Slice zucchini into thin ribbons. Lightly salt and let sit 10 minutes. Pat dry.Shave corn off the cob or thaw frozen corn. Pat dry.Mix ricotta with garlic, lemon zest, salt, and pepper (if using).
Shape Dough:
- On a floured surface, stretch dough into a 10–12-inch round. Transfer to parchment or floured peel/baking sheet.
Assemble Pizza:
- Spread ricotta mixture over dough, leaving a ½-inch border. Top with mozzarella, zucchini, corn, Parmesan, and any optional add-ins.
Bake:
- Bake for 12–14 minutes, or until crust is golden and cheese is bubbling. Broil for 1–2 minutes for extra browning, if desired.
Finish & Serve:
- Garnish with fresh basil, arugula, or a drizzle of hot honey. Slice and enjoy warm.
Notes
- To Prevent Sogginess: Always salt and blot zucchini before baking. Avoid wet toppings.
- Gluten-Free Option: Use a gluten-free pizza crust.
- Vegan Option: Use dairy-free ricotta and shredded vegan cheese.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat on skillet or in oven for best texture.
- Grill Option: Par-bake dough directly on grill, flip, add toppings, and grill covered until cheese melts.