This Roasted Tomato, Corn, and Zucchini Flatbread Pizza is what late summer dreams are made of. It’s super simple and loaded with flavor! Roasted tomatoes, roasted corn, fresh zucchini, and a heavy dose of cheese – so much summer goodness on one pizza!
Guys. I never thought I could like something that isn’t dessert as much as I like this. I also am not a huge fan of zucchini. But WOW is this good!! It checks all the boxes:
- Seasonal veggies
- Relatively healthy
- Great as an appetizer or meal
- Small-batch for minimal leftovers
- Can be doubled to feed a larger crowd*
- SO FLAVORFUL + SO SIMPLE at the same time
- Roasted Tomatoes.
- Roasted Corn.
- Fresh Zucchini.
- Fresh Basil.
- It got Grant to eat Zucchini without any argument
Need I go on? Please don’t make me. That list is really long already. Just make this and let your life be changed. ?
NOTE* : This recipe is really best for serving 1-2 people. It’s a pretty small pizza. Definitely double the recipe if you want to feed any more than that!
Making the dough:
This part isn’t scary! Homemade dough is actually pretty easy and this one is fairly foolproof.
First, add your sugar and yeast to the warm water. Give it ONE LIGHT WHISK and let it sit for 5 minutes. You want it to look like the bottom left photo – foamy/frothy. If you can still see all the little granules of yeast sitting in the water, throw it out and try again. (Always check the expiration dates on your yeast before you start, too!)
Next, pour that into a larger bowl, add some flour, salt and olive oil and stir it up. You’ll have a shaggy dough that’s easy to work with. Knead it on a lightly floured counter for a few minutes until it becomes smooth. Form a ball.
Put that ball in a cooking spray coated bowl (to prevent sticking), and cover with plastic wrap. Let rest for 40-45 minutes. It should just about double in size (see photos below for reference).
Preparing the veggies:
While the dough rests, we’re going to prep the veggies. Slice up a zucchini and lay the slices on a paper towel with 1/2 tsp of salt. This will absorb excess moisture so the zucchini roasts well in the oven. Then, slice your cherry tomatoes in half, toss with olive oil, salt and pepper and roast! Then, cut the corn off a raw ear of corn. Toss with a little more olive oil, salt and pepper and add to the pan with the tomatoes to roast a little longer.
Assembling the pizza:
The best part! Well, besides eating it. Roll or stretch out the dough using your hands or a rolling pin. We’re going for about 1/4″ thick here. Top with pizza sauce (see recipe notes for my tomato sauce hack!), cheese, the roasted corn and tomatoes, and the zucchini. Sprinkle with a little pepper and bake!
10 minutes later you will be drooling as you pull this beauty out of the oven.
This is sort of a “small-batch” recipe – it makes 8 slices. They’re fairly small slices, though so it would work well for a 1 or 2 person meal, with a little room for leftovers. You can DEFINITELY double this recipe! Divide the dough in half after it’s risen, and bake as two separate pizzas.
August, you’ve never looked so good!
Oh, not to be bossy or anything, but you should probably make this for Labor Day weekend. You’re welcome ?.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Roasted Tomato, Corn, and Zucchini Flatbread Pizza
For the Crust:
- 3/4 tsp active dry yeast
- 1 tsp sugar
- 1/3 cup + 1 tbsp warm water
- 1 cup all-purpose flour
- 3/4 tsp salt
- 1 and 1/2 tsp olive oil
For the Toppings:
- 1 small zucchini
- 1 ear fresh sweet corn uncooked
- 1 cup cherry tomatoes
- pizza sauce or tomato sauce See note for my tomato sauce hack
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- olive oil
- fresh basil for topping
- Make the dough: Measure warm water into a medium mixing bowl. Add the yeast and sugar - stir once, gently, with a whisk and let sit for 5 minutes. It should be foamy after the time is up (see photo above in post). If it still looks like a bowl of water with granules of yeast everywhere, toss it and try again. Stir in the flour, olive oil, and salt. A shaggy dough will form. Knead it on a lightly floured counter for a few minutes, or until it smoothes out. Form into a ball, and place in a bowl sprayed with cooking spray (to prevent sticking). Cover with plastic wrap and let rise for 40-45 minutes.
- Prep the veggies: While the dough rises, prep your veggies. Preheat the oven to 400 degrees. Thinly slice zucchini, and lay slices on a paper towel. Sprinkle with 1/2 tsp of salt. Let rest for 30 minutes (See note). Slice cherry tomatoes and toss with a few teaspoons of olive oil. Sprinkle on some salt + pepper. Place on a parchment paper lined baking sheet and roast for 7 minutes. Shuck and rinse your raw corn cob. Slice the corn off the cob. Toss with a little more olive oil + salt + pepper. After the 7 minutes are up for the tomatoes, remove the pan from the oven, add the corn kernels, and roast for 8 more minutes together. Then, set aside.
- Assemble the pizza: Increase oven temp to 475 degrees. Line a baking sheet with parchment paper. The dough should have risen to about double it's original size (see photos in post above). Punch down the dough on your countertop and press it out (or use a rolling pin) until it's about 1/4" thick. The shape doesn't matter! Gently transfer to the lined pan. Top with your pizza sauce (or DIY pizza/tomato sauce - see recipe note), the cheese, and the veggies. Sprinkle a little extra salt + pepper + cheese on top, if desired.
- Bake: Bake at 475 degrees for 10-13 minutes, or until the crust is golden brown and cheese is melted. Top with fresh basil (optional) and enjoy immediately!
- Store: Store leftovers in an airtight container in the fridge for a day or two. This is one of those things that's best fresh!
If you like zucchini, give one of these recipes a try!
Zucchini Bread with Honey Butter
Zucchini Chocolate Chunk Bundt Cakes
Order my new book:
Leave a Reply