Corn & Zucchini Pizza

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



Preheat oven to 450°F. Sprinkle flour or cornmeal over baking sheet. On lightly floured work surface, press or roll each ball of dough into 10-inch round. Transfer to prepared pan.

Top with cheese, zucchini and corn; sprinkle with rosemary. Season with salt and pepper. Bake until crust is golden brown, about 15 minutes.

Test Kitchen Tip: Kick up the heat by drizzling chili oil over the pizza.

Nutritional facts PER SERVING: about

  • Calories 565
  • Total fat 18 g
  • Saturated fat 10 g
  • Cholesterol 55 mg
  • Sodium 1,100 mg
  • Total carbohydrate 72 g
  • Fibre 5 g
  • Sugars 9 g
  • Protein 29 g
  • Iron 3 mg
Share X
Lunch & Dinner

Corn & Zucchini Pizza