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Roasted Tomato, Corn, and Zucchini Flatbread Pizza

This flatbread is what late summer dreams are made of. Simple & loaded with flavor from the roasted tomatoes, corn, and zucchini. Top with fresh basil!
Course Main Course
Cuisine American
Keyword Zucchini Recipe, Tomato Recipe, Corn Recipe, Flatbread Pizza, Labor Day Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Dough Resting 40 minutes
Total Time 45 minutes
Servings 8 slices
Calories 305kcal
Author Stephanie Simmons

Ingredients

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
  • salt
  • pepper
  • olive oil
  • fresh basil for topping

Instructions

  • 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!

Notes

NOTE: I never keep pizza sauce on hand, and a can of tomato sauce is way cheaper. To make a DIY pizza sauce - just use a small can of tomato sauce, and stir in some dried Italian spices (garlic powder, oregano, basil, parsley) and some salt and pepper. Adjust to taste. 
NOTE: Letting the zucchini rest like this helps remove excess moisture so that it roasts a lot more nicely on the pizza!
NOTE: This recipe can be doubled! Once the dough has risen, divide it into two balls, and roll each out. Proceed as directed in recipe. 
NOTE: This recipe can easily be made vegan by using your favorite vegan cheese!

Nutrition

Calories: 305kcal