charred corn, zucchini, and arugula pizza
Prep time
Cook time
Total time
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.
Recipe type: Vegetarian
Serves: 4
  • 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 tbsp olive oil
  • 1-2 tsp smoked paprika
  • 1 tsp garlic salt
  • 5 oz fresh mozzarella
  • 1 cup fresh arugula
  • ¼ cup freshly grated parmesan
  • *for the smokey mayo*
  • 2 tbsp mayonnaise
  • 1 tsp smoked paprika
  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!
Recipe by The Baking Fairy at