I was one of those kids who adamantly did not like zucchini. Even though I don’t think I had even tried it, and I definitely couldn’t tell you what I didn’t like about it. But if zucchini was in something and I knew about it, I wasn’t eating it. Now I have a strong suspicion that my mom may have been sneaking zucchini into dishes, but until she confesses, I don’t have any evidence. I have to believe, though, that if someone had served me this pizza, it would have converted me into a zucchini-lover. To the pepperoni-and-cheese crowd, I know that zucchini and corn seem like weird things to put on a pizza, but trust me, you’ll like it. Just close your eyes and try one little bite, and try to forget about how many vegetables you’re eating on your pizza.
Zucchini Corn Pizza
Adapted from here.
8 oz. (½ pkg.) prepared refrigerated pizza dough
1 small or 1/2 large zucchini, peeled into thin strips (about 3 cups)
1 cup mozzarella cheese, shredded
1/4 cup feta cheese, crumbled
1/2 cup roasted corn, fresh or frozen
1/2 tsp salt
1 Tbsp olive oil
(Makes enough for two pizzas.)
1 6-oz. can no-salt-added tomato paste
1/2 tsp onion powder
2 cloves garlic, minced (2 tsp.)
1 tsp. fresh oregano, minced
1 tsp fresh marjoram, minced
1 tsp fresh basil, minced
1/4 tsp fresh thyme, minced
2 tsp. olive oil
1/2 tsp. red wine or red wine vinegar
3 Tbsp water
Place the strips of zucchini in a sieve in the sink or over a bowl, and sprinkle with the salt. Mix, and leave to drain for at least 30 minutes.
Preheat oven to 450°F. Brush a large baking sheet or pizza pan with olive oil. Spread pizza dough in prepared pan.
Stir together all of the sauce ingredients in a small bowl.
Spread half of the sauce on the dough. Press as much liquid as possible out of the zucchini strips, then spread them over the pizza. Sprinkle with corn kernels, then the mozzarella and feta cheeses. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into slices.