Recipe by Sonja Overhiser at A Couple Cooks

Ingredients:

  • 1 ball pizza dough, regular or thin crust (see directions)
  • Olive oil
  • ½ cup sliced zucchini (about 1/3 small zucchini)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • 1 jalapeño pepper
  • 1/2 corn cob or ⅓ cup corn kernels
  • 1 handful sliced red onion
  • ½ cup salsa verde
  • ½ cup shredded mozzarella cheese
  • ¼ cup feta cheese or queso fresco crumbles
  • 1 handful fresh cilantro

Directions:

  1. Make the pizza dough (or buy pre-made pizza dough): Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven.
  3. Saute the zucchini: Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, salt, and oregano and saute until tender, stirring often, about 5 minutes.
  4. Prepare the other toppings: Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the salsa onto the dough in a thin layer with the back of a spoon. Top with the mozzarella, zucchini, jalapeño, and red onion. Sprinkle with the feta.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately. Makes 8 slices.

I feel a pizza party coming on! Get creative with more summer toppings from the Market. Cherry tomatoes, fresh basil or spinach, bacon, sausage, mushrooms, bell peppers, onions, fennel – whatever you like.

Check out Sonja & Alex’s new cookbook just published for more great healthy recipes!

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