charred corn, zucchini, and arugula pizza

Put a new twist on pizza by topping it with corn! This Charred Corn, Zucchini, and Arugula Pizza is packed with seasonal veggies and topped with a smokey mayo drizzle.

Hi friends and happy Wednesday!! #FarmersMarketWeek continues today with this absolutely amazing Charred Corn, Zucchini, and Arugula Pizza! This baby is topped with grilled corn on the cob, zucchini, mozzarella, and a hefty pinch of smoked paprika, and finished off with fresh arugula, a sprinkle of parmesan, and a 2-second smokey mayo drizzle. I know it sounds like a lot, but I promise it's a combination that will knock your socks off!

I have to confess I actually didn't come up with this corn, zucchini, and arugula pizza all by myself. We are HUGE, huge fans of this amazing pizzeria here in DFW called Cane Rosso, and this was actually their pizza of the month for July {except they also added bacon}. I had never thought of putting corn on my pizza before, but it totally blew my mind. The combination of textures is so good!! I loved the pizza so much I just knew I had to recreate it at home. Again, I know there are a lot of elements at play here, and honestly it's still delicious if you just want to top it with zucchini and corn and call it a day. But that fresh, zesty arugula on top and the little creamy sauce just make it so much better!

I will, however, give you a break. I am a big proponent of store-bought pizza dough so that is absolutely fair game. It lets you focus more on the toppings, which are the important part anyway! 😉 So for this charred corn, zucchini, and arugula pizza, you start by getting your corn ready. All you need is just one ear of corn, and you can heat it up on the grill if you want... or just char it on the stovetop like I did. Either way works great! Then you slather your pizza dough with some olive oil, smoked paprika, and garlic salt, top it with sliced zucchini and your prepared corn, some nice chunks of mozzarella, and sprinkle on a little more seasoning. Bake it until golden brown and bubbly and delicious, then top with handfuls of fresh arugula, parmesan shavings, and a lil bit of mayo mixed with, yes, more smoked paprika. I promise it doesn't come out too smokey in the end. ?

I hope you guys will give this charred corn, zucchini, and arugula pizza a try! It is layer upon layer of amazing textures and flavors, and I hope you will love it as much as I do! 🙂

Other #FarmersMarketWeek recipes: Blueberry Peach Pie with Pecan Streusel, Strawberry Olive Oil Cake (coming soon!) Scroll to the bottom of the post to see more blogger creations!!

Looking for a homemade pizza dough recipe? You can find mine HERE.

5.0 from 2 reviews

charred corn, zucchini, and arugula pizza

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Put a new twist on pizza by topping it with corn! This Charred Corn, Zucchini, and Arugula Pizza is packed with seasonal veggies and topped with a smokey mayo drizzle.

Author: Valentina | The Baking Fairy

Recipe type: Vegetarian

Serves: 4

Ingredients

• 1 lb pizza dough {store-bought or homemade, link to my recipe is above}
• 1 ear of corn on the cob
• 1 medium zucchini, sliced
• 1-2 tablespoon olive oil
• 1-2 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 5 oz fresh mozzarella
• 1 cup fresh arugula
• ¼ cup freshly grated parmesan
• *for the smokey mayo*
• 2 tablespoon mayonnaise
• 1 teaspoon smoked paprika

Instructions

1. Preheat oven to 550F. If you have a pizza stone, make sure it's in the oven so it can preheat.
2. First, prepare the corn. Clean the corn, husk it and remove all silks. If you have an outdoor grill, you can char it for a few minutes until it has nice grill marks. Otherwise, you can also do the same thing indoors with a grill pan or cast iron skillet. If doing it indoors, be sure to add a little bit of vegetable oil for ease of cooking. When ready, set aside to cool. When cold enough to handle, carefully use a knife to cut off the kernels.
3. On a piece of parchment paper, spread out the pizza dough into a rough circle. Drizzle with the olive oil and sprinkle on about half of the smoked paprika and the garlic salt.
4. Arrange the zucchini slices on the pizza, followed by your charred corn and the mozzarella. Add a little drizzle of extra olive oil and salt, and bake for 7-8 minutes, until pizza is golden brown and puffy.
5. While the pizza cooks, prepare the mayo drizzle. Simply combine the mayonnaise and smoked paprika in a small bowl and set aside until needed.
6. When pizza is ready, top with the arugula, grated parmesan, and smokey mayo. Enjoy immediately!

3.5.3251

Wednesday #FarmersMarketWeek Recipes

• Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
• Cherry Strawberry Frozen Yogurt by Caroline's Cooking
• Corn Pasta with Bacon and Pecorino Romano by Hezzi-D's Books and Cooks
• Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Green Bean Salad by A Day in the Life on the Farm
• Grilled Peaches with Ice Cream by House of Nash Eats
• Indian Style Vegetable Fried Rice by Palatable Pastime
• Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
• Naan Bread Grilled Veggie Pizza by The Freshman Cook
• Peach, Zucchini and Onion Flatbread by Cookaholic Wife
• Raspberry Spinach Salad with Grilled Chicken by Tip Garden
• Roasted Onion Dip by Karen's Kitchen Stories
• Savory Tomato Pie by Cooking With Carlee
• Southwest Stuffed Peppers by Jolene's Recipe Journal
• Strawberry Shortcake Milkshake by The Redhead Baker
• Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
• Veggie Bagel Sandwich by Books n' Cooks
• Watermelon Mojito Popsicles by A Kitchen Hoor's Adventures
• Zucchini Scones by Kate's Recipe Box

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