Corn And Zucchini Pizza Recipes
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CORN, ZUCCHINI, AND TOMATO PIE
Great summer pie recipe making the most of fresh vegetables such as corn and tomatoes.
Provided by crowewarlick
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top.
- Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
- Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 18.5 g, Cholesterol 12 mg, Fat 8.8 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 4.9 g
CORN AND ZUCCHINI PIZZA
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 1h10m
Yield one 12-inch pizza
Number Of Ingredients 11
Steps:
- Turn a gas burner on high. Char the poblano chile on the burner grate, turning occasionally with tongs, until blackened all over. Alternately, you can char the poblano under the broiler, turning every few minutes until charred all over.
- Place the charred poblano in a heatproof bowl and cover with a plate. Allow to sit for 10 to 15 minutes, then remove the charred skins by rubbing the poblano with your hands. (It is okay if a few black specks remain.) When cool enough, remove the stem and seeds and thinly slice the flesh.
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
- On a lightly floured surface, pat or roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet. In a small bowl, whisk together the olive oil, honey and chipotle chile. Spread the mixture evenly over the dough. Sprinkle on the cheeses, poblano chile, zucchini ribbons and corn. Drizzle the pizza lightly with olive oil and sprinkle with salt and pepper.
- Bake the pizza until the cheese is all melty and gooey, 15 minutes. Top with fresh basil and microgreens. Serve immediately.
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FRESH CORN AND ZUCCHINI PIZZA - COOK NOURISH BLISS
From cooknourishbliss.com
5/5 (1)Total Time 57 minsCategory Main DishCalories 259 per serving
- Preheat the oven to 500ºF. Place a pizza stone in the oven and allow the stone to heat for at least 30 minutes.
- Add the corn kernels, garlic, salt and pepper to the bowl of a food processor. Process until smooth. If it won’t get moving in the food processor, add about ½ to 1 teaspoon olive oil to get it going (I usually don’t need to add any). Set aside.
- Place the pizza dough on a lightly floured surface and allow the dough to relax for about 10 minutes (but no longer than 30).
- Roll out and shape the dough and then transfer to a piece of parchment the size of your pizza stone that has been lightly dusted with cornmeal.
SWEET CORN, ZUCCHINI AND FRESH MOZZARELLA PIZZA
From howsweeteats.com
5/5 (2)Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Slice the zucchini into 1/4-inch rounds. Heat a large skillet over medium-low heat and add olive oil. Add the zucchini and garlic to the skillet and toss well to coat. Season with the salt and pepper and stirring occasionally, cook for 5 to 6 minutes until the vegetables soften.
CORN AND ZUCCHINI PIZZA - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 6Servings 4Cuisine ItalianCategory Dinner
- Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
CHARRED CORN AND ZUCCHINI MINI MEXICAN PIZZA RECIPE
From saltandwind.com
Cuisine AmericanCategory Appetizer, Dinner, Lunch, Main, SnackServings 4Total Time 25 mins
SWEET CORN AND ZUCCHINI PIZZA | A HEALTHY MAKEOVER
From ahealthymakeover.com
5/5 (1)Total Time 27 minsCategory DinnerCalories 844 per serving
PARMESAN ZUCCHINI AND CORN - DAMN DELICIOUS
From damndelicious.net
4.8/5 (24)Servings 4
WHITE ZUCCHINI CORN PIZZA - DAMN DELICIOUS
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5/5 (3)Category EntreeServings 6Estimated Reading Time 2 mins
ZUCCHINI AND CORN PIZZA RECIPE | WILLIAMS SONOMA TASTE
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Estimated Reading Time 1 minTotal Time 35 mins
CORN, ZUCCHINI AND CHICKEN PIZZA - CLOSET COOKING
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Reviews 56Estimated Reading Time 6 minsServings 6Total Time 30 mins
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POBLANO, CORN AND ZUCCHINI PIZZA - PATI JINICH
From patijinich.com
4.5/5 (4)Category Main CourseCuisine American, MexicanTotal Time 40 mins
- In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.
- On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.
CHORIZO PIZZA WITH CORN AND ZUCCHINI | HEALTHY DELICIOUS
From healthy-delicious.com
Servings 4Total Time 23 minsEstimated Reading Time 3 minsCalories 189 per serving
- Divide the pizza dough into two pieces. Place the dough onto the baking sheet and press into a round or oblong shape about 1/4-inch thick.
- Drizzle the olive oil over the dough and sprinkle evenly with minced garlic (you can use the back of a spoon to help spread it out evenly). Divide the cheese between the two pizzas, leaving a1/3-inch border around the edge, then top with zucchini, corn, chorizo, and onion.
- Bake 13-16 minutes, or until the crust is crisp and the cheese begins to bubble and brown around the edges.
SUMMER SWEET CORN & ZUCCHINI PIZZA - HUMMUSAPIEN
From hummusapien.com
5/5 (2)Estimated Reading Time 2 minsServings 4Total Time 29 mins
- Heat a tbsp of oil in a large pan over medium heat. Once hot, add zucchini, corn, red onion, and half of the garlic. Sautee for about ten minutes, or until veggies are softened.
- Drizzle a bit of olive oil over pizza crust and add the other two cloves of minced garlic. Layer half of the mozzarella cheese followed by all of the veggie mixture, followed by the remaining mozzarella and feta. Season with a hefty dash of salt and pepper.
- Bake for time indicated on pizza crust, or about 12-14 minutes (until cheese is just starting to turn light brown).
GRILLED ZUCCHINI PIZZA WITH CORN & MARINATED FETA ...
From findingtimeforcooking.com
Servings 3Estimated Reading Time 5 minsCategory Main DishesTotal Time 25 mins
- Slice the zucchini up into thin coins or half-moons. Grill with olive oil, salt, and pepper in a basket. For the corn you can either grill it on the cob and then slice the kernels off, or slice the kernels first and grill them in a basket.
- Roll out your pizza dough into medium rounds, a little thicker at the edges. I recommend not going to big, because it's harder to manage on the grill.
ROASTED TOMATO, CORN, AND ZUCCHINI FLATBREAD PIZZA - BLUE BOWL
From bluebowlrecipes.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 305 per serving
- Make the dough: Measure warm water into a medium mixing bowl. Add the yeast and sugar - stir once, gently, with a whisk and let sit for 5 minutes. It should be foamy after the time is up (see photo above in post). If it still looks like a bowl of water with granules of yeast everywhere, toss it and try again. Stir in the flour, olive oil, and salt. A shaggy dough will form. Knead it on a lightly floured counter for a few minutes, or until it smoothes out. Form into a ball, and place in a bowl sprayed with cooking spray (to prevent sticking). Cover with plastic wrap and let rise for 40-45 minutes.
- Prep the veggies: While the dough rises, prep your veggies. Preheat the oven to 400 degrees. Thinly slice zucchini, and lay slices on a paper towel. Sprinkle with 1/2 tsp of salt. Let rest for 30 minutes (See note). Slice cherry tomatoes and toss with a few teaspoons of olive oil. Sprinkle on some salt + pepper. Place on a parchment paper lined baking sheet and roast for 7 minutes. Shuck and rinse your raw corn cob. Slice the corn off the cob. Toss with a little more olive oil + salt + pepper. After the 7 minutes are up for the tomatoes, remove the pan from the oven, add the corn kernels, and roast for 8 more minutes together. Then, set aside.
- Assemble the pizza: Increase oven temp to 475 degrees. Line a baking sheet with parchment paper. The dough should have risen to about double it's original size (see photos in post above). Punch down the dough on your countertop and press it out (or use a rolling pin) until it's about 1/4" thick. The shape doesn't matter! Gently transfer to the lined pan. Top with your pizza sauce (or DIY pizza/tomato sauce - see recipe note), the cheese, and the veggies. Sprinkle a little extra salt + pepper + cheese on top, if desired.
- Bake: Bake at 475 degrees for 10-13 minutes, or until the crust is golden brown and cheese is melted. Top with fresh basil (optional) and enjoy immediately!
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Carbohydrates 51.7 gFiber 2 gEnergy 589 calProtein 20.7 g
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