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Corn and Zucchini Pizza with Lime and Cilantro

For the Dough:
1 T (1 package) active dry yeast
1 1/2 cups warm water
2 T extra-virgin olive oil
1 1/2 t kosher salt
3 1/2 - 4 cups bread flour

In the bowl of a stand mixer mix the yeast with the warm water until dissolved. Let stand for 5 minutes.
Add the olive oil, salt and 2 cups of the flour to the bowl and mix on low speed, using the paddle attachment, for 5 minutes to form a wet dough. Switch to the dough hook and, add 1 1/2 cups more flour and mix on medium speed for 5 minutes. Add the remaining 1/2 cup flour by the tablespoon as needed to form and soft dough that is a little sticky but not too wet. (I didn't have to add any f the last 1/2 cup of flour.)
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm place for 1 hour, or until doubled in size. (You can also put it in the refrigerator at this point and let it rise overnight. Let it stand at room temp for 2 hours before making your pizza.)

For the Pizza:
1 clove garlic, minced
2 T extra-virgin olive oil
yellow corn meal
1 ear of corn, kernels removed
pinch of black pepper
1/2 t red pepper flakes (I used a little more)
1 lb Mozzarella, shredded
1/2 yellow onion, thinly sliced
3 small zucchini, thinly sliced
6 oz. Feta, crumbled
fresh cilantro leaves, coarsely chopped
1 lime, cut into quarters

Arrange the oven racks in the upper and lower thirds of the oven. Preheat to 450 degrees. In a small bowl, combine the garlic and olive oil and set aside. Sprinkle corn meal on two baking sheets. Divide the pizza dough in half and roll out each section to roughly the size of a each sheet. In a bowl, toss the corn kernels with the black pepper and red pepper. Scatter half of the Mozzarella over the pizzas, leaving a 1/2" rim. Place the onion over the cheese and the zucchini over the onion. Scatter the remaining Mozzarella over the zucchini. Sprinkle with the feta and the corn. Place one of the pizzas on the lower oven rack and bake for 8 minutes. Move that pizza to the upper rack and place the second pizza on the lower rack. Continue baking for 8 minutes. Finish baking the first pizza by sliding it off of the pan directly onto the lower rack for 5 minutes. Move the second pizza to the upper rack. Finish baking the second pizza the same as the first. Immediately after removing the pizza from the oven, brush the garlic oil onto the rim, squeeze the lime juice over the top and garnish with the cilantro.