Grilled Zucchini & Roasted Corn Pizza

A garden fresh super summer pizza. When summer produce is in full swing I love using it on a pizza at any chance I get. I like to change up how I prep the toppings to keep it interesting. For this pizza I lightly marinate the zucchini and grill it before it hits the pizza. The corn is roasted till charred in spots giving it a nutty roasted flavor. Along with fresh cherry tomatoes it's a full summer garden party.

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Prep Time30

Cook Time4

Course: Main Course, Pizza, Side Dish

Cuisine: American, Italian, Pizza

Keyword: Ooni, Pizza, sourdough, Vegetarian

Servings: 1 pizza

Author: Santa Barbara Baker

Ingredients

1 Zucchini or Summer Squash Season with salt, pepper, dried oregano, and Olive Oil. Grill and dice into cubes.
1 ear Corn Roasted till charred in some spots and removed from the cob. You can roast your corn directly in your Ooni.
1/4 cup Cherry Tomatoes Halved.
1 clove Garlic Thinly sliced.
1 Shallot (small) Thinly sliced.
100 g Fresh Mozzarella (approximate)
1/4 cup Feta Cheese Crumbled.
4-6 leaves Fresh Basil
Olive Oil Extra Virgin Olive Oil for drizzling.
1 dough ball Pizza Dough A naturally fermented (sourdough) recipe and guide.

Instructions

Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza with the sliced garlic and shallots. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Fill in the gaps with the Feta (go sparingly or go big). Top with cubes of grilled zucchini, cherry tomatoes, and corn. Drizzle with Extra Virgin Olive Oil and season to taste with salt and pepper.
Bake until the cheese is melted and crust is fully baked. Let the crust set on a wire rack for a least 20 seconds. Top with basil and season with salt and pepper and lightly drizzle with olive oil. Serve immediately.

Notes

In the Grilled Zucchini & Roasted Corn Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!