Cheesy and delicious, this fresh corn and zucchini pizza is a fantastic way to use summer produce. A creamy sauce made from fresh corn kernels, plenty of toppings and melty cheese make this a bright, vegetarian twist on a classic pizza.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy-free recipes and remains popular with long-time readers. You can try dairy-free substitutions, though I haven’t tested them. Alternatively, try a cheese-free pizza version if you prefer.

Celebrate summer with a pizza that highlights sweet, fresh corn. Instead of a traditional tomato base, this pie uses a silky corn sauce as the foundation. Fresh corn kernels are blended with a touch of garlic, salt and pepper to create a flavorful spread that keeps the pizza light and bright.

I love pizzas that step away from the usual. A thin brush of olive oil or a fresh vegetable-based sauce can be more interesting than plain tomato for a change. The corn sauce here stemmed from making a summer corn chowder — and the idea of turning that bright corn flavor into pizza felt irresistible.

After preparing the corn base, assembly is quick. Shredded mozzarella (or your preferred melting cheese) provides a creamy layer, while extra corn kernels add pops of sweetness. Thinly sliced red onion contributes a little bite, and shaved zucchini adds texture and freshness. The result is a balanced, savory-sweet pizza that showcases peak-season produce.

How To Make Corn Pizza

Making this pizza is straightforward. First, puree fresh corn with garlic, salt and pepper into a smooth, spreadable sauce. If the mixture is too thick to move in your food processor, add a small amount of olive oil to help it along. Then shape and prep your dough, shave the zucchini into thin ribbons, and assemble with cheese, extra corn and red onion.

Slide the pizza onto a preheated pizza stone and bake until the crust turns golden and the cheese is bubbling. The combination of sweet corn, tender zucchini and a crisp crust is what makes this pie special.

Ingredients

Instructions

1. Preheat the oven to 500ºF and place a pizza stone inside to heat for at least 30 minutes.
2. To make the sauce: Combine corn kernels, garlic, salt and pepper in a food processor and blend until smooth. If the processor stalls, add ½ to 1 teaspoon olive oil to help it blend. Set aside.
3. Place the pizza dough on a lightly floured surface and let it rest for about 10 minutes (no longer than 30).
4. Roll and shape the dough, then transfer it to a piece of parchment dusted with cornmeal sized to your pizza stone.
5. Trim one end of the zucchini and use a vegetable peeler to shave it into thin strips. Aim for about 1 heaping cup. Press the zucchini between paper towels to remove excess moisture, then toss with 1 teaspoon olive oil and set aside.
6. Brush the dough edges lightly with olive oil. Spread the corn sauce evenly over the dough, then top with shredded mozzarella, the ½ cup corn kernels, sliced red onion and the shaved zucchini.
7. Slide the parchment with the pizza onto the hot pizza stone and bake 12–14 minutes, until the crust is golden and the cheese is melted. Slice and serve.

Notes

I typically use about 3 to 4 ears of corn for the needed kernels, depending on their size. Prep time includes the oven and pizza stone preheat.

More pizza recipes you might enjoy:

• Arugula Pesto Pizza
• Apple Bratwurst Pizza
• Sweet Potato Black Bean Pizza
• Sausage, Mozzarella and Basil Pizza

Did you make this recipe? Rate and review it — I’d love to hear your thoughts.

Fresh Corn & Zucchini Pizza

Yield:
1 large pizza

Prep Time:
45 minutes

Cook Time:
12 minutes

Total Time:
57 minutes

Cheesy and delicious, this fresh corn and zucchini pizza is a fantastic way to put your summer produce to use. With a sauce made from corn kernels and plenty of toppings, it’s a fun spin on a classic dish. Vegetarian.

Ingredients

For the sauce:

• 1 ½ cups fresh corn kernels
• 2 cloves garlic, minced
• ¼ teaspoon salt
• Pinch of pepper
• Olive oil, if needed

For the pizza:

• 1 ball pizza dough
• 1 small zucchini
• 1 teaspoon olive oil, plus more for brushing
• 1 cup freshly shredded mozzarella cheese
• ½ cup fresh corn kernels
• ⅓ cup thinly sliced red onion

Instructions

1. Preheat the oven to 500ºF and heat a pizza stone for at least 30 minutes.
2. Add corn kernels, garlic, salt and pepper to a food processor and blend until smooth. If the mixture stalls, add ½ to 1 teaspoon olive oil to help it blend. Set aside.
3. Let the pizza dough rest on a lightly floured surface for about 10 minutes.
4. Roll and shape the dough, then transfer to parchment dusted with cornmeal sized to your pizza stone.
5. Use a vegetable peeler to shave the zucchini into thin strips, about 1 heaping cup. Press between paper towels to remove excess moisture and toss with 1 teaspoon olive oil.
6. Brush the dough edges with olive oil. Spread the corn sauce over the dough, then top with cheese, the ½ cup corn kernels, red onion and zucchini.
7. Place the parchment with the pizza directly on the hot pizza stone and bake 12–14 minutes, until the crust is golden. Slice and serve.

Notes

I use about 3 to 4 ears of corn for this recipe (depending on size). Prep time includes oven and pizza stone preheating.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 259Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 438mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 9g

Nutrition data is an estimate for informational purposes and not a substitute for professional advice.