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
Pizza dough:
-
3/4 cup lukewarm water
-
1 Tbs dry yeast
-
2 cups flour
-
1 tsp salt
-
1.5 Tbs olive oil
-
olive oil
Topping:
-
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.
