September 2, 2011

Summer Veggie Pizza with Zucchini, Corn, Cilantro and Lime

I am officially the Aggie Blue Bikes party-and-all-other-events planner. I'm pretty stoked about it.
And my bff Michelle is having an afternoon tea party this Sunday. Can't wait.
And I'm about to go get a pina colada snowcone from the snowshack.
Not to mention the eighties dance party happening later tonight.
This is why I'm clinging like a crazy person to the last days of summer.

Oh, and Tim and I just made this pizza. It was delish. And the dishes are already done.
What? Did that just happen?
Yeah, it happened.

This pizza is all about zucchini and corn right off the cob and feta cheese and sprigs of cilantro and all kinds of summery goodness with a big splash of lime to finish it off.
If there is a farmer's market near you, chances are you'll be able to get all the ingredients you need (except maybe the limes) right there.
Whatever you do, you've gotta use fresh corn right off the cob. It is so good right now.

Also, if you want to saute some or all of the vegetables in the oil before you put them on the pizza you can. I like the crisp-tender way they are when they're cooked straight on the crust in the oven, but if you're going for a softer veggie texture I might recommend the saute method.

Summer Veggie Pizza
Adapted from The Cheeseboard Collective & Shutterbean

1 (1 pound) pizza crust (this recipe, or your fav)
1 medium zucchini, sliced
1 cup corn cut freshly from the cob (1-2 ears)
1/2 medium red onion, thinly sliced
1 small jalapeno, seeded and diced
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground coriander
salt and pepper to taste
1/4 cup crumbled feta cheese
1/4-1/2 cup shredded mozzarella cheese
lime wedges and cilantro for garnishing

Pre-bake the pizza crust (at 500 degrees for my recipe, or according to your recipe's instructions) just until firm, about 3 minutes.
Remove from the oven.
Combine the zucchini slices, corn, sliced red onion, jalapeno, olive oil, garlic, coriander and salt and pepper in a large bowl. Toss until evenly coated.
Spread the vegetables onto the crust (you may not use them all depending on the size of your crust and how thick you like them).
Sprinkle with feta and mozzarella.
Bake until the cheese is melted, the crust is golden brown and the veggies are soft, about 10-12 minutes.
Serve with a big squeeze of fresh lime juice and a sprinkling of cilantro on each slice.


-As with all of my pizzas, the measurements (and the ingredients, for that matter) are just guidelines. Be creative, k?


Post a Comment