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!
Servings: 8 slices
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, spooned & leveled or weighed out 130 grams
- 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
- olive oil
- salt
- pepper
- pizza sauce See note below for a pizza sauce diy
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 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, your yeast was bad. Toss it and try again with fresh yeast.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.3/4 tsp active dry yeast, 1 tsp sugar, 1/3 cup + 1 tbsp warm water, 1 cup all-purpose flour, spooned & leveled or weighed out , 3/4 tsp salt, 1 and 1/2 tsp olive oil
- Prep the veggies: While the dough rises, prep your veggies. Preheat the oven to 400℉. Thinly slice zucchini, and lay slices on a paper towel. Sprinkle with 1/2 tsp of salt. Let rest for 30 minutes (to draw out the moisture so they roast nicely on the pizza!) and start prepping the tomatoes and corn to be roasted.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. While that's roasting, shuck and rinse your 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, add the corn kernels, and roast with the tomatoes for 8 more minutes. Then, set aside.1 small zucchini, 1 ear fresh sweet corn, 1 cup cherry tomatoes, olive oil, salt, pepper
- Assemble the pizza: Increase oven temp to 475℉. 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 the parchment paper and press it out (or use a rolling pin) until it's about 1/4" thick. The shape doesn't matter! Top with a thin layer of pizza sauce, cheese, and the prepared veggies. Sprinkle a little extra salt + pepper + cheese on top, if desired.pizza sauce, 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese
- Bake: Bake at 475℉ for 10-13 minutes, or until the crust is golden brown and cheese is melted. Top with fresh basil (optional) and enjoy immediately!fresh basil
- 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