If I had to choose my last meal to eat EVER? The choice would be clear. PIZZA. No question. PIZZA is always the answer.
I love pizza. It is my favorite food hands down. And let me clarify, I am not talking Papa Johns or crappy frozen pizza. NO no, I’m talking homemade pizza OR wood fire Neapolitan style pizza. Ahhhhhh. So good.
Seriously nothing tops those 2 pizza styles for me. I don’t care if you take me to the fanciest restaurant in the world and gave me some extravagant meal, pizza still wins.
Pizza is like a lifelong friend to me. Being friends with food? That is normal right?
Pizza was there when my sis and I did movie nights at home. Pizza was also there when friends and I got back to the dorms at the wee hours of the morning after a night of nonsense. Pizza has not let me down for countless get-togethers, games, leftover lunches, even tennis tournaments and sleepless nights when baby was born. Pizza has always been my #1 buddy.
Being surrounded by great cooks, I have been spoiled by homemade pizza dough. And now being married to a former pizza making man, I am even more spoiled with lots of homemade pizza.
My favorite thing about pizza is that it combines my 3 favorite things, bread, veggies and cheese.
Since it’s still summer and I am grasping onto every last summer day, I thought I would make a farmer’s market inspired pizza.
Based on my farmer’s market purchases for the weekend, I ended up with some really good contenders. Zucchini squash (green and yellow), fresh gorgeous garlic, vibrant spinach, and sweet in-season corn on the cob. I added some basil from the yard, and some mozzarella and feta cheese form the fridge. Winning combo my friends!
The KEY to a perfect pizza is the homemade dough. I truly stand by this. Making your own dough is so much easier than it appears and the great news is that this recipe makes enough for 2 pizza doughs. So use one today and freeze the second one for a rainy day.
You ready for a fresh, feel good, cheesy Summer Zucchini and Corn Pizza? Ohh I hope so because it’s going to GOOD!
Summer Zucchini and Corn Pizza {Vegetarian and kid friendly}
Serves 3-4. Makes a baking sheet size pizza.
Notes: If you do not have the time to make your own dough, I would recommend running to Trader Joes or a local pizza shop to pick up some fresh dough. On the other hand if you make the dough using the recipe below, it will make enough for 2 pizzas. To freeze one of the pizza doughs, simply form a ball after it has risen and wrap it in plastic wrap. Then freeze until you want to use it. When you are ready to eat pizza, place dough in the fridge the night before. Then place on the counter 2-3 hours before you want to use it, so that it is nice and warm when when you roll it out!
Also this is a great left over meal. Just reheat slices in the oven at 375 or microwave it at work. Yum yum yum! And as usual baby Poppy approve of this meal. She stole a whole slice to herself!
- Homemade pizza dough (click for the recipe)*
- 2 zucchinis (one green and one yellow)
- 2 corn on the cob, husk removed
- 1 large bunch of spinach
- 2 cups shredded mozzarella cheese
- A large handful feta cheese
- A few leaves of fresh basil
- Olive oil
Garlic olive oil sauce
- 3-4 tablespoons olive oil
- 3 cloves garlic, minced
- Pinch chili flakes (optional)
- A pinch of salt
Start by making the pizza dough roughly 1 hour and 15min before you want to eat. The dough takes 15 min to make and about an hour to rise.
In a pan with 2 tablespoons of olive oil, lightly sauté zucchini for a 2-3 minutes on each side. Set aside once done. In the meantime, fill a stock pot with water and bring to a boil. Boil the 2 corn on the cobs for 8 minutes. Remove corn, let slightly cool and cut corn off the cob.
When the dough is ready, pre-heat your oven to 425 degrees and lightly grease a baking sheet with olive oil.
Roll out dough on a lightly floured surface with a rolling pin until dough is stretched out to roughly the size of the baking sheet. Then transfer it to the baking sheet and stretch out to the corners of the baking sheet until the dough covers the enter sheet.
Using a spoon, spread the garlic and olive oil all around the dough leaving a little bit for the crust.
Top pizza with spinach, corn and zucchini, in that order. Add the mozzarella cheese and then sprinkle on the feta. Transfer pizza into the oven and bake for 10-15 minutes until fully baked and crust is golden brown.
Remove pizza from the oven and top with fresh basil. Season with salt and pepper and additional red pepper flakes if you like it hot, slice and serve.
Originally posted 2016-08-09 07:34:24.
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