Fridge Foraging: Summer Vegetable Pizza with Zucchini and Corn 

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My fridge is filled with summer flavors these days. I pretty much only want to eat corn, zucchini and tomatoes for the next couple of months. 

On this edition of fridge foraging you all chose to go with the fridge foraging flatbread/pizza over the summertime pasta. Both sounded good to me and I can't wait for you to try this flatbread because it is delicious! 


Summer Vegetable Pizza with Zucchini and Corn 

  • 2 Tbs. olive oil
  • 1 onion, thinly sliced
  • salt and pepper
  • 2 cloves garlic
  • 1 medium zucchini, cut in half and sliced 1/4" thick
  • 1 - 4 oz log goat cheese
  • 1 store bought pizza dough, set out a room temperature for about 1 hour before rolling
  • 2 ears of corn, kernels removed from cob 
  • Red pepper flakes to taste

Warm the olive oil over medium heat in a medium size cast iron fry pan. Add the onion and cook for about 15 to 20 minutes or until the onion is soft and beginning to caramelize. Add the garlic and and a big pinch of salt and pepper and cook for another minute. Remove mixture from pan and set aside. 

In the same pan add the zucchini and cook for about 3 to 4 minutes or until the zucchini is crisp tender and some of the liquid has been removed. Remove zucchini and set aside. Carefully wipe out pan and allow it to cool slightly. 

Preheat oven to 450°F. 

On a lightly floured surface roll out the pizza dough. Place the pizza dough into the pan, making sure it covers the bottom of the pan.  Spread a layer of goat cheese on the dough leaving a 1 1/2" crust. Add the the onions, zucchini, corn, a pinch of salt and drizzle of olive oil.  Place the cast iron skillet on the cooktop and begin to cook over medium heat until the bottom of the pizza is cooked to a light golden brown. Transfer the pizza to the oven and continue cooking until the crust is golden brown, about 12 to 15 minutes.  

Carefully remove pizza and let pizza rest for 2 to 3 minutes before cutting. Top with Parmesan cheese and fresh herbs an

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