Now I’ll tell you how to take a true bite of summer.
I first called a pie “summer pizza” years ago, and this version is just as seasonal — bright, simple and full of summer produce.
The stars of this pizza are obvious: corn and zucchini, plus fresh mozzarella and a drizzle of tangy-sweet balsamic glaze. It’s the kind of pie that tastes like a warm evening on the porch.
The fresh mozzarella melts into ridiculous, pillowy pockets of cheese — honestly, it’s dangerously good. That creamy texture against sweet corn and tender zucchini is everything.
How was your weekend? Hopefully you did classic summer things — water balloon fights, catching fireflies in a jar, or sitting under a storm and listening to rain drum the roof. I may have cowered under a blanket during thunder, but only because lightning still makes me nervous. Regardless, this pizza is the kind of comfort that makes a rainy night feel cozy.
I made this for dinner a few weeks back and shared it on Instagram — it was such a hit that I made it again. You can prepare the zucchini any way you prefer; I like to sauté it briefly so the slices soften and develop a little color. Season everything well — the vegetables, the dough — and finish with a generous drizzle of balsamic glaze for a sweet-tart punch.
Sweet Corn, Zucchini and Fresh Mozzarella Pizza
4
appropriately, 2 obnoxiously
2 hours
30 minutes
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 1 large zucchini
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ears sweet corn on the cob, kernels removed
- 8 ounces fresh mozzarella, sliced
- a bunch of fresh basil leaves
- balsamic glaze for drizzling
Instructions
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In a large bowl, combine the warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups of the flour and the salt, mixing until the dough begins to come together but remains sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes. Rub the bowl with a little olive oil, place the dough back in it, turn to coat, cover with a towel and let rise in a warm spot for about 1 to 1 1/2 hours.
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After the dough rises, punch it down and return it to a floured surface. Shape it into your desired form with a rolling pin or your hands — this dough yields one pizza large enough to feed 3–4 people. Place the shaped dough on a baking sheet or pizza peel, cover with a towel and let rest for 10 minutes.
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Preheat the oven to 425°F. If using a pizza stone, heat the oven to 475°F and bake about 15 minutes; for a baking sheet, stick with 425°F and the times below.
Pizza
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Slice the zucchini into 1/4-inch rounds. Heat a skillet over medium-low heat and add the olive oil. Toss in the zucchini and minced garlic, season with salt and pepper, and cook, stirring occasionally, for 5–6 minutes until the vegetables soften and develop a little color.
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Brush the pizza dough with olive oil. Scatter the corn kernels and cooked zucchini over the dough in an even layer, then top with sliced fresh mozzarella. Add a few basil leaves now or save them for after baking. Bake for 20–25 minutes, or until the cheese is golden and bubbly. Remove from the oven, sprinkle with fresh basil and drizzle generously with balsamic glaze. Serve warm and enjoy.
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This pizza loves you — and you can love it back.