I don’t know about where you live, but here in Chicago the weather has been a little bit confused. We had a solid two weeks of 70-something-degree weather at the beginning of August, and now that it is almost September – and I actually want cooler weather – it is back up to nearly 100 degrees.
Get it together, Chicago.
All of that to say: Even though this upcoming weekend traditionally marks the end of summer, I think we still have a bit more time for produce-heavy recipes ’round these parts.
I know at least 15 of you have a zucchini bigger than your toddler languishing in your kitchen right this minute. I know, because I saw it on Instagram. You’re looking for ways to use that sucker up and your freezer just can’t fit another loaf of bread.
That means it’s time for pizza.
This pizza is the culmination of everything beautiful summer has to give us. Thinly sliced zucchini, succulent sweet corn, spicy jalapeños, and zesty red onion, all topped off with melty chihuahua cheese and salty cotija cheese. Finish it off with a squeeze of lime juice and send yourself to pizza heaven.
Trust me, amigos, it just doesn’t get any better than this.
Recipe adapted from Shutterbean.
- ½ recipe of pizza dough
- 1 tablespoon olive oil
- 1 zucchini, thinly sliced
- 1 ear corn, cooked and cut off the cob
- ½ medium red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1 generous cup shredded chihuahua cheese
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- Preheat oven to 450 degrees. Grease a large baking sheet or pizza pan and stretch dough to fit. Bake for about 5 minutes or until the crust just starts to set and turn golden.
- Remove crust from oven and brush with the oil, then top with the sliced zucchini, corn kernels, red onion, pepper, and cheeses. Return to the oven and cook for 10-15 minutes, until cheese is melted and vegetables are starting to soften. Allow to set for 5 minutes before slicing. Finish with a squeeze of lime juice and serve!