roasted tomato, corn, and zucchini flatbread pizza

This Roasted Tomato, Corn, and Zucchini Flatbread Pizza recipe is what late summer dreams are made of. It’s super simple and loaded with flavor! Roasted veggies and a heavy dose of cheese – so much fresh and delicious goodness on one pizza!

this recipe

Why you’ll love this Roasted Veggie Flatbread Pizza:

• Fresh Summer Veggies – Flatbread pizza is a fun and delicious way to enjoy the season’s bounty of fresh vegetables like tomatoes, corn and zucchini.
• Cheesy Pizza with Chewy Crust – The homemade pizza dough is simple to make but tastes restaurant quality! It’s just the right thickness to hold up plenty of roasted veggies and gooey melty cheese.
• Perfect Personal Pizzas – This zucchini pizza recipe is really best for serving 1-2 people. But you can easily double or triple the recipe to feed the whole family or small crowd as an appetizer or light meal.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Pizza Dough Ingredients – You need only a handful of simple ingredients here, including dry yeast, all-purpose flour, sugar, water, salt and olive oil.
• Veggies – Use a combination of fresh zucchini, corn, and cherry tomatoes.
• Cheeses – Shredded mozzarella and parmesan are the perfect combination for the most gooey, cheesy and delicious homemade pizza!
• Pizza Sauce – Traditional pizza sauce is slightly thicker and more robust than pasta sauce, and prefer to make my own. But in a pinch you can absolutely use your favorite jarred pizza or pasta sauce. …. (see recipe note below on how to make your own pizza/tomato sauce)

How to Make this Roasted Tomato, Corn, and Zucchini Flatbread Pizza Recipe:

Step 1: Make the Dough. This part isn’t scary! Homemade dough is actually pretty easy and this one is fairly foolproof.

Start with yeast, sugar, and warm water. Let it activate and get foamy. Stir in the flour, olive oil, and salt. A shaggy dough will form.

Knead for a few minutes, then let it rise in the bowl for 30-45 minutes. It should double in size (go by size, not by time!)

Step 2: Prep the Veggies. While the dough rises, preheat the oven and prep your veggies. Thinly slice zucchini, and lay slices on a paper towel. Sprinkle with 1/2 tsp of salt and let rest for 30 minutes to pull out excess moisture.

Roast your cherry tomatoes and corn kernels.

Step 3: Assemble the Roasted Veggie Flatbread Pizza. Roll out the risen dough to about 1/4″ thick. Gently transfer to the lined pan. Top with pizza sauce, the cheese, and the veggies.

(Give the zucchini slices and cherry tomatoes a bit of room so they don’t get soggy.) Sprinkle a little extra salt + pepper + cheese on top, if desired.

Step 4: Bake. Bake the pizza for 10-13 minutes, or until the crust is golden brown and cheese is melted. Top with fresh basil (optional) and enjoy immediately!

Serving + Storing:

Store leftover roasted zucchini, corn and tomato flatbread pizza in an airtight container in the fridge for a day or two. But, really, this is one of those things that’s best fresh!

Make it a more filling meal by serving slices with my Bacon, Arugula, and Parmesan Salad. And don’t (ever) forget the Buttery Parmesan and Herb Breadsticks!

Expert Cooking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Servings – This is sort of a “small-batch” roasted veggie flatbread pizza recipe – it makes 8 small slices. You can DEFINITELY double this recipe! Divide the dough in half after it’s risen, and bake as two separate pizzas.
• Homemade Pizza Sauce – I don’t always keep pizza sauce on hand, and a can of tomato sauce is cheaper. To make a DIY pizza sauce, stir some dried Italian spices (garlic powder, oregano, basil, parsley), with salt & pepper, into the tomato sauce. Adjust to taste.

FAQs:

More Recipes to Love:

• Green Goddess Pizza
• Cast Iron Margherita Pizza
• Barbecue Chicken Pizza
• Peach Pizza with Bacon, Fresh Basil, and Honey
• Deep Dish Spinach Artichoke Pizza
• Grilled Lamb Pizzas with Arugula and Honey
• Pear Pizza with Roasted Butternut Squash, Bacon and Arugula
• Zucchini Bread Pancakes
• Zucchini Bread with Honey Butter
• Zucchini Chocolate Chunk Bundt Cakes

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