Zucchini, Corn, and Jalapeño Pizza
I love a good vegetable pizza. However, the veggie combinations at pizza shops are often lacking and I am always surprised when it costs $2 per veggie to make my own. So making my own pizza is a cheaper way to make the veggie pizzas I want.
Growing up, we attempted to make various recipes for homemade pizza dough, often in the bread maker. It often came out soggy. I think the oven wasn’t hot enough and the dough recipe wasn’t quite right.
One of the biggest differences between then and now is the rise of Jim Lahey no-kneed pizza dough. I had never heard of Jim Lahey until his pizza recipe started being used by every food blogger a few years ago- and for good reason! It is easy and comes out great every time! The recipe is everywhere but I usually use this post by Tracy Shutterbean for reference.
This week, I made a white pizza topped with CSA vegetables: zucchini, corn, and white onion. Plus some jalapeño and cilantro for a kick.
We mix together the flour, salt, sugar, and yeast in a bowl, then add the water.
Stir until a dough forms. At this point if you are using a spoon you should switch to your hands. Work the dough in an almost kneading motion in the bowl until it is fairly smooth. It will smooth out more when it rises.
Cover dough with plastic wrap and let rise at room temperature for two hours. It should almost double in size.
Dump dough onto a floured surface and shape to fit your pan. I’m old school used a cookie sheet. Grease the pan liberally with olive oil and transfer dough to pan. The greasing of the pan is key to it not sticking and getting a crispy bottom. Now you can top with whatever you want!
I topped with (in this order) grated parmesan cheese, torn fresh mozzarella, thinly sliced zucchini, corn, slices of jalapeño, salt, pepper, and a drizzle of olive oil.
Pizza goes into the oven at 500 degrees for about 18 minutes until edges and cheese are browned. Top with cilantro and serve!
Zucchini, Corn, and Jalapeño Pizza
I cut Tracy Shutterbean’s recipe for two pizza doughs in half to make one dough, which is why the measurements are a little weird. I did the math for you and have written them for standard measuring cup sets. It looks weird but I promise they work! I am not good at using frozen dough so always just make what I need. The pizza wasn’t as spicy as I expected. Depending on your head tolerance, consider using more than ½ jalapeño.
- 1 + 1/2 + 1/4 + 1/8 cup all purpose flour
- 1 ¼ tsp instant or active dry yeast
- 1/4 + 1/8 tsp table salt
- 1/4 + 1/8 tsp sugar
- 1/2 + 1/6 cups water
- olive oil for the pan
- ¼ cup grated parmesan cheese
- 12 oz ball fresh mozzarella
- 1 medium zucchini thinly sliced
- 2 ears of corn removed from cob. About ½ cup when removed from cob
- ½ white onion thinly sliced
- ½ jalapeño thinly sliced
- cilantro leaves for garnish
- olive oil for drizzling
Add the flour, yeast, salt, and sugar to a large bowl. Stir to combine.
Add the water and mix until a dough starts to form. Mix with hands until the dough is fairly smooth. I usually mix by making some kneading motions in the bowl. It took me 3-5 minutes to mix.
Cover bowl with plastic wrap and let sit at room temperature for 2 hours. Dough should about double in size.
Preheat oven to 500 degrees.
Pour dough onto floured surface. Stretch with your hands to form a dough the shape of your pan.
Grease the pan liberally with olive oil, I used a 13x18 inch rimmed cookie sheet. Transfer dough to pan and stretch to the edges. I always end up with at least one tear from moving to the pan so just smoosh the dough back together once on the cookie sheet to mend the tear.
Top the Pizza
Sprinkle dough with the Parmesan cheese. Tear pieces of the mozzarella cheese and lay evenly on pizza. It’s okay if there are bald spots; the cheese will spread when it cooks.
Top with thinly sliced zucchini, white onion slices, corn kernels, and jalapeño. Drizzle with a few glugs of olive oil and sprinkle liberally with salt and fresh ground pepper.
Bake in 500 degree oven for about 18 minutes until edges are crispy, cheese is melted, and zucchini looks cooked.
Garnish with cilantro leaves and serve!