Corn Zucchini and Green Olive Pizza
Featuring fresh corn, zucchini and yellow squash, this summery pizza captures the essence of the season. It’s baked in the Ooni outdoor oven, where the intense heat produces an irresistible crispy crust in a mere 60 seconds. To remove the kernels from the corncob, cut them off with a sharp chef’s knife or use a handy tool known as a corn stripper. A mandoline makes fast work of shaving the zucchini and squash into very thin slices. When preparing the pizza, use 12 oz. (375 g) dough for a thin crust and 16 oz. (500 g) for a thicker one.
Ingredients
- 12 to 16 oz. (375 to 500 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 3/4 cup (3 oz./90 g) grated mozzarella cheese
- 1 zucchini, thinly sliced lengthwise on a mandoline
- 1 yellow squash, thinly sliced lengthwise on a mandoline
- 1 ear of corn, shucked and kernels removed
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) Castelveltrano olives, pitted and halved
- 1 oz. (30 g) ricotta salata or feta cheese, crumbled
- Fresh basil and microgreens for garnish (optional)
Directions
Let the pizza dough stand at room temperature for 30 minutes.
Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
On a lightly floured surface, roll out and stretch the pizza dough into a 15-inch (35-cm) round or an oval of roughly similar size. Transfer the dough to a lightly floured pizza peel. Sprinkle the mozzarella over the dough, leaving a 1-inch (2.5-cm) border uncovered. In a bowl, toss together the zucchini, yellow squash, corn and olive oil, and season lightly with salt and pepper. Arrange the zucchini, squash and corn on the mozzarella, then top with half of the olives. Brush the crust lightly with olive oil.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is golden, the cheese is bubbling and the vegetables are tender, about 1 minute.
Using the pizza peel, transfer the pizza to a cutting board and drizzle lightly with olive oil. Top with the remaining olives, the ricotta salata, basil and microgreens. Cut into slices and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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