Corn And Zucchini Pizza Recipes

MOZZARELLA CORNBREAD PIZZA

Mozzarella Cornbread Pizza image

My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
2 packages (8-1/2 ounces each) cornbread/muffin mix
3 large eggs, lightly beaten
1/4 teaspoon pepper
TOPPINGS:
1 jar (14 ounces) pizza sauce
3/4 cup chopped sweet red or green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
1/3 cup coarsely chopped fresh basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.

Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 912mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein.

CORN AND ZUCCHINI PIZZA

Corn and Zucchini Pizza image

Provided by Tieghan Gerard: Half Baked Harvest: Food Network

Categories main-dish

Time 1h10m

Yield one 12-inch pizza

Number Of Ingredients 11

Ingredients

1 poblano chile
3 tablespoons olive oil, plus more for drizzling
All-purpose flour, for dusting
1/2 pound pizza dough, at room temperature
1 tablespoon honey
1 chipotle chile in adobo, finely chopped
6 ounces fresh mozzarella, shredded
4 ounces Havarti cheese, shredded1 zucchini, shaved into ribbons
1 ear corn, kernels removed from the cob
Kosher salt and freshly ground black pepper
Fresh basil and/or microgreens, for serving

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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