Make the most of your zucchini with this amazing white pizza. With corn kernels and dollops of mozzarella and ricotta cheese!

This white pizza is just too good to be waited on. The zucchini is crisp and tender, lightly seasoned (you can use any herbs or spices you like) with Italian seasoning. These toppings are complemented by ricotta, fresh mozzarella, and dollops.


  • Olive oil two tablespoons
  • Two tablespoons of unsalted butter
  • Three cloves garlic, minced
  • Cut two zucchini into rounds of 1/4 inch thickness
  • Half a cup of corn kernels, frozen or canned
  • Italian Seasoning, 1 Tsp.
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce) can refrigerated classic pizza crust
  • 8 (1-ounce) slices fresh mozzarella cheese
  • 1 cup ricotta cheese
  • Chop 2 tablespoons of fresh chives
  • 1/4 teaspoon red pepper flakes crushed


  • Preheat oven to 450°F. Lightly oil a baking pan or pizza pan.
  • Melt butter over medium heat in a large pan. Stir frequently while adding garlic and cooking for 1-2 minutes.
  • Add zucchini, corn, and Italian seasoning. Stirring occasionally, cook until zucchini is tender, approximately 3-4 minutes. Season with salt and pepper to taste.
  • Roll out the pizza to a diameter of 12 inches on a cornmeal-sprinkled surface. Transfer the pizza to a baking sheet or a pizza pan.
  • Add mozzarella, ricotta, and the zucchini mixture.
  • Bake for 15 minutes or until the cheese has melted and the crust is golden.
  • Garnish with red pepper flakes and chives if you wish.

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