Zucchini & Sweet Corn Pizza

Yesterday, I shared a simple pizza sauce recipe and a few house-sitting pictures with you. Today, I’d like to follow that up with the resulting pizza and a house-sitting anecdote.

What follows is a prime example of what it’s like to be me. See, I seem to be a magnet for “oops” situations. We’re talking a rapid series of events that will cause my brain to completely freeze, and my I-work-8-hours-a-day-on-a-computer fingers on my left hand to start involuntarily making ctrl+Z keystrokes. Sometimes, it’s my own fault. But most of the time, it feels like mischievous cosmic forces are at work, putting me in ridiculous situations for their own amusement. (See also this post.) It’s cool though, because apparently the universe and I have similar senses of humor. (I am also well aware that this cosmic torment might actually be better defined as “karma,” since I have a bit of a penchant for mischief myself.)

The story begins on Friday evening of last week. I’ve finished my work, wrapped up a number of care-taking chores, and I’m ready to enjoy a glass of wine. I grab a corkscrew from a drawer, remove the cork most of the way from the bottle, then start to pull the rest of it out (which, for me, usually requires a bit of upward pull and a little bit of wiggling back and forth). But right as I start to pull, the entire thing pops right out. And since my cork wiggle had begun with a tilt towards me, the metal top of the corkscrew wound up in the outer corner of my eye socket. Luckily, after about 10 seconds of my brain only being capable of thinking, “holy $&*#, HOLY $&*#,” my memories of bad ankles and high school soccer practice kicked in, and I was able to switch gears to, “ice pack [or bag of frozen corn] — 20 minutes on, 20 minutes off.” After enough icing to calm myself down and dealing with the fact that a white shirt was a bad ice pack wrap choice (I was also bleeding a little), I did manage to enjoy my glass of wine. I also examined the cork, which turned out to be about half an inch shorter than any other cork I’ve ever seen. You win this round, universe.

One of the things I quickly learned about house-sitting in a rural place is that it requires a lot of planning ahead, food-wise. On occasion, I realize that I’m running low on staples, but I really don’t feel like driving half an hour to buy anything. That is how things like this pizza come into being. (And yes, the bag of corn that saved my poor eye is the same one that went onto this pizza!) There happened to be a lone zucchini in the vegetable drawer, and with a dwindling pile of garlic scapes and some random scallions, a delicious pizza was born!

Zucchini & Sweet Corn Pizza

  • 1 round of pizza dough
  • 1/2 a batch (or around 4 oz.) of pizza sauce
  • 1 medium zucchini, grated
  • 8 oz. of sweet corn (fresh or frozen)
  • 3 garlic scapes, minced
  • half a dozen or so scallions, minced
  • 1 1/4 cups of mozzarella, grated
  • 1/4 cup of jarlsberg, grated (parmesan or edam are good alternatives, or just use all mozzarella)
  • mixture of olive oil and honey (for the crust)

If using a pizza stone, place it on the bottom rack in the oven. Preheat to 475°.

Saute zucchini and corn over medium-high heat for about 10 minutes, or until most of the water has cooked off.

Shape dough into a circle (or whatever shape you wish). Evenly distribute sauce, then sprinkle on half of the cheese.

Evenly distribute toppings, then add the rest of the cheese. Brush honey and olive oil mixture on the crust.

Bake for 15–20 minutes, or until the crust begins to turn golden brown. Remove from the oven and let cool, then slice and serve.


  1. says

    Such a gorgeous pizza and I think it’s just perfect for this season! It may not be summer weather wise here in the Netherlands, this pizza just brings summer to my table;)

  2. Mary says

    Sorry to hear about your poor eye socket! Don’t worry- what goes around comes around, and the wine makers of that faulty cork are gonna get theirs!

    Oh, and your summer pizza looks super tasty!

    • says

      Hehe – thanks, Mary! I guess if there’s ever an optimal time to punch oneself in the eye with a corkscrew, it’s probably while house-sitting in the middle of nowhere. :P

  3. sw says

    This recipe looks delicious! Do you think it would work with a prepared crust? I don’t have any experience with dough making and was wondering if something I could find in the refrigerated section would suffice?

    • says

      The garlic scapes are considered to be part of the toppings mentioned in the fourth paragraph of the directions — sorry if that wasn’t clear. I did not saute them (or the scallions) with the zucchini and corn, but added them on as is with everything else.

  4. says

    I made this a few weeks ago (but changed some items to make it vegan) and I LOVED IT! I’m loving your entire website too. DEF coming back!


Leave a Reply

Your email address will not be published. Required fields are marked *