50m$11.51Pesto Zucchini, Sweet Corn, and Cherry Tomato Pizza
A colorful pesto pizza topped with tender zucchini, sweet corn, juicy cherry tomatoes, and bubbling mozzarella.
Shopping options
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
0%
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Crushed red pepper flakes
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Prepared basil pesto
0.33 Cup
Rao'S Homemade® Basil Pesto Sauce
39%
Kosher salt
0.75 Teaspoon
David's Kosher Salt
0%
Cherry tomatoes
1 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Fresh basil
0.25 Cup
Simple Truth Organic® Basil
36%
Low-moisture whole-milk mozzarella cheese
8 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
100%
Zucchini
8 Ounce
Zucchini
100%
Fresh sweet corn kernels
0.75 Cup
Fresh Sweet Corn on the Cob-Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Fresh pizza dough-1 pound
- Cherry tomatoes-1 cup
- Zucchini-8 ounces
- Fresh sweet corn kernels-0.75 cups
- Prepared basil pesto-0.33 cups
- Low-moisture whole-milk mozzarella cheese-8 ounces
- Fresh basil-0.25 cups
- Extra-virgin olive oil-2 tablespoons
- Kosher salt-0.75 teaspoons
- Ground black pepper-0.25 teaspoons
- Crushed red pepper flakes-0.25 teaspoons
Position an oven rack in the lower third and preheat the oven to 475°F. Keep the dough covered at room temperature for 30 minutes. Meanwhile, slice the zucchini into 1/8-inch rounds, halve the tomatoes, shred the mozzarella, and tear the basil. Toss the zucchini with 1/2 teaspoon salt in a colander and let it drain for 10 minutes. Place the tomatoes cut-side down on paper towels and pat the corn dry. Thoroughly blot the zucchini dry after draining.
Coat the rimmed baking sheet with 1 tablespoon olive oil. Once the dough has rested, place it in the center of the sheet and press it into a 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch rim. If the dough springs back, cover it, rest it for 5 minutes, and finish shaping. Brush the surface with 2 teaspoons olive oil and dock the center several times with a fork without piercing the rim.
Bake the untopped crust for 5 to 6 minutes, until its surface looks set and matte and the rim is beginning to puff. Using dry oven mitts, carefully remove the hot baking sheet and place it on a wire cooling rack. Leave the oven on.
Use dry oven mitts when removing the hot baking sheet.
Place the hot baking sheet on a heat-safe wire rack and keep hands clear of the oven walls and rack.
Toss the dried zucchini, corn, and tomatoes with the remaining 1 teaspoon olive oil, remaining 1/4 teaspoon salt, and black pepper. Spread the pesto over the warm crust, leaving the raised rim uncovered. Sprinkle three-quarters of the mozzarella over the pesto. Arrange the zucchini in a single, slightly overlapping layer, then scatter on the corn. Add the tomatoes cut-side up and finish with the remaining mozzarella.
Return the pizza to the lower oven rack and bake for 11 to 14 minutes, rotating the sheet after 7 minutes. The pizza is ready when the mozzarella is melted and bubbling, the tomatoes are lightly blistered, the rim is deep golden brown, and the underside of the crust is browned and crisp.
Keep hands clear of the oven walls and rack when rotating the hot baking sheet.
Use dry oven mitts when handling the hot baking sheet.
Using dry oven mitts, transfer the hot sheet to the wire rack and cool the pizza for 5 minutes. Sprinkle with the crushed red pepper flakes and torn basil. Transfer to a cutting board, cut into 8 pieces, and serve.
Use dry oven mitts to transfer the hot baking sheet to the rack.
Let the pizza rest before slicing because the cheese and tomato juices are very hot.
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