Zucchini and Corn Pizzas

zucchini-corn-pizzas
Photo by Danny Kim
Zucchini and Corn Pizzas 2.5 6 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 491 calories
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 32 mg
    • Sodium 943 mg
    • Protein 19 g
    • Carbohydrate 61 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 139 mg

Heat oven to 450° F. Brush 2 baking sheets with oil. Shape the dough into 4 rounds on a lightly floured surface. Place on the prepared baking sheets.Brush the dough with 1 tablespoon of the oil. Top with the ricotta, zucchini, and ½ teaspoon each salt and pepper, dividing evenly.Bake until the crust is golden brown, 15 to 18 minutes.Top the pizzas with the corn and cilantro. Drizzle with the lemon juice and remaining tablespoon of oil. Season with ¼ teaspoon salt and pepper.

Ingredients

  1. Check 2 tablespoons olive oil, plus more for the baking sheets
  2. Check 1 pound pizza dough, at room temperature
  3. Check all-purpose flour, for the work surface
  4. Check 1 cup ricotta
  5. Check 1 zucchini, sliced
  6. Check kosher salt and black pepper
  7. Check 1 cup corn kernels (from 1 ear)
  8. Check 1/4 cup torn fresh cilantro leaves
  9. Check 1 tablespoon fresh lemon juice

Directions

  1. Heat oven to 450° F. Brush 2 baking sheets with oil. Shape the dough into 4 rounds on a lightly floured surface. Place on the prepared baking sheets.
  2. Brush the dough with 1 tablespoon of the oil. Top with the ricotta, zucchini, and ½ teaspoon each salt and pepper, dividing evenly.
  3. Bake until the crust is golden brown, 15 to 18 minutes.
  4. Top the pizzas with the corn and cilantro. Drizzle with the lemon juice and remaining tablespoon of oil. Season with ¼ teaspoon salt and pepper.