Now, check out this recipe--doesn't it make you hungry?
Zucchini and Corn Pizza
Every Spring I think I'm going to plant zucchini, but I never do. I end up planing some other kind of summer squash and I'm actually glad I do. Our neighbors plant zucchini and when they go one summer vacation, we are kindly asked to pick them so they don't turn into baseball bats. Every day I go down and pick between one and three. I'm glad I don't have my own! This year they have green and yellow zucchini, and they've been growing faster than we can eat them.
We've had them sautéed and served with pasta, roasted and in quesadillas, as zucchini muffins (link: http://www.marthastewart.com/317832/sweet-zucchini-cupcakes ), grilled and marinated (recipe in my cookbook (link: http://www.thorbecke.de/jahreszeitenkueche-frisch-vom-markt-p-1583.html?cPath=316_396), and stuffed. A couple of years ago I started making a zucchini pizza, and it's become a summer favorite.
This recipe is very easy and I can even put together a pizza with homemade dough after I get home from work. While the dough is rising I prepare the topping and make an heirloom tomato salad to go with it. Drizzle a little olive oil and balsamic vinegar over the sliced tomatoes, grind some pepper and add a sprinkle of sea salt over the top. Right before serving, add some torn basil. I hope you enjoy this easy dinner as much as I do.
Have a happy summern and thank you Meradeth for having me!
Zucchini and Corn Pizza
- 3/4 cup lukewarm water
- 1 Tbs dry yeast
- 2 cups flour
- 1 tsp salt
- 1.5 Tbs olive oil
- olive oil
- 2 ears of corn
- 5 oz mozzarella cheese, grated
- 1 zucchini
- 6 oz feta chesse, crumbled
- small handful of basil, torn
Sprinkle the yeast over the water and let sit for 5 minutes. Put the flour and salt in a stand mixer. Add the water and yeast mixture and the olive oil. Mix until the dough comes together. Knead the dough on a lightly floured surface to form a ball. Lightly brush a medium sized bowl with olive oil and place the dough in the bowl. Carefully turn the dough in the bowl to cover with oil. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour.
Preheat the oven to 350°F. Cut the corn kernels off the ears of corn and place in a skillet. Cover the corn with water and bring to a boil over medium heat. Reduce heat to a simmer and cook for a few minutes until corn is tender. Drain. Cut the zucchini in rounds.
Roll out the dough on a lightly floured surface and place the dough on a baking sheet covered with parchment paper. Scatter the mozzarella over the dough. Carefully add the corn kernels and zucchini rounds. Top with the feta and torn basil.
Bake in the middle of the oven for about 30 minutes until the dough is golden.