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Servings:
pieces

Summer Squash Corn Pizza

Sometimes nothing beats a pizza full of cheese. But this summer pizza is the absolute hit with fresh zucchini, corn and lots of cheese.
Prep Time:
20 min
Cook Time:
12 min
Raising Time:
120 min
Total Time:
152 min
Ingredients (Servings: pieces)
Dough
Fresh Yeast
g
Honey
tbsp
Tepid Water
ml
All-Purpose Flour
g
Sea Salt
g
Olive Oil
ml
Topping
Yellow Zucchini
Corn
g
Basil Pesto
tbsp
Ricotta Cheese
tbsp
Mozzarella Cheese
g
Provolone Cheese
g
Chili Flakes
tsp
Fresh Basil
Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. In the meantime, wash the zucchini, pat dry and cut into thin slices.
  6. Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread on the pesto. Add dollops of ricotta, the mozzarella, and provolone. Add the zucchini slices and spoon over the corn.
  7. Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
  8. Sprinkle with chili flakes and fresh basil leaves.
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