Corn Zucchini Lime Pizza

Makes 1 13×18 pizza

(recipe for dough recipe from My Bread, by Jim Lahey /pizza recipe inspired by Arizmendi’s Cheese Board Collective)

Preheat oven to 500F. Put zucchini & corn in a bowl. Toss with olive oil and set aside.

Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.

Top the pizza dough with zucchini, corn, red onion, jalapeno, Parmesan and scatter feta and torn cilantro leaves on top. Sprinkle with salt, pepper and red pepper. Cook for 20-25 minutes in the oven. Evenly squeeze lime juice on top of the pizza, add fresh cilantro and a spoonful of feta on top. Serve!

Shutterbean Notes:

-Here’s the deal with this pizza. Add whatever amount of toppings you like. This list is just a suggestion. If you like it more spicy, add more jalapenos. I had only 1 ear of corn leftover from grilling the other night and it wasn’t enough. It produced less than a cup of corn. I’d say go heavy on the corn. It’s excellent!

-The recipe for dough I used was the awesome no-knead recipe I posted earlier this year. It makes two big rectangular pizzas, and the toppings I’ve given you are for the amount of one pizza. You can always pop the extra dough in the freezer and freeze up to three months. You could let it hang out in your fridge for two days max and make another pizza. I decided to make Cooper his own plain pizza for the week & I’m freezing the leftovers!