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Zucchini Corn Feta Pizza

By Brandy

Sep 10, 2015, Updated Jun 17, 2021

This zucchini corn feta pizza is the perfect way to say goodbye to summer. Packed full of fresh vegetable flavor, cheesy feta and fresh herbs all on a whole wheat crust. 

On Monday we hit a record high for New York – 95 degrees. It’s pretty much stayed in the 90’s this whole week and I’m totally over it. I’m dying for some fall weather so I can burn my fall cinnamon smelling candles, open my windows and maybe rock out a few pairs of my awesome new printed leggings.

However, as much as I want fall I don’t want to say goodbye to summer produce. I live for summer corn, zucchini, peaches and every other fresh delicious fruit and vegetable. As soon as fall comes I get giddy for apples but then realize that means it will be followed up by pumpkins and then snow. Ugh. Snow. The only thing that gets me through winter is the 4000 eggnog lattes I order from Starbucks. Then I get depressed I drank that many calories, then I turn another year older in February, then March comes and I think to myself “we’ve finally hit March! That means winter is almost over!” then a big snow storm hits (because mother nature hates me) and I get depressed again and then FINALLY April comes and all I can think about is warm weather and summer.

Then I repeat this whole vicious cycle because I’m a crazy person. 

Since you now know how my crazy mind works I’m going to just assume that most of you feel the same way…right?

I mean wouldn’t summer produce with cool fall air and pumpkin spice lattes be ahhhhhmazing? You know you want to say yes.

This pizza is pretty much my last “hoorah!” to summer. It’s a delicious whole wheat crust spread with a ricotta herb mixture and then topped with fresh summer corn, zucchini, broccoli raab, red onion, feta cheese, crushed red pepper and a sprinkling of mozzarella. It’s so perfect that I ate almost the whole thing for lunch.

I probably could have finished it if I wanted too but I didn’t feel the need to power through just for a random lunch. Plus there is that whole “overeating is bad for you” thing.

I also snapped this pretty pictures of my sunflowers while I was shooting this pizza. It really has no point in this post except for the fact that I love it and wanted to share.

Aren’t sunflowers just the best?

Looking for more pizza recipes? Try my roasted garlic chicken pizza, Parmesan prosciutto pizza or my chicken souvlaki pizza.

Zucchini Corn Feta Pizza

This zucchini corn feta pizza is the perfect way to say goodbye to summer. Packed full of fresh vegetable flavor, cheesy feta and fresh herbs all on a whole wheat crust.

Yield: 2-4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 pound raw whole wheat pizza dough
• 3/4 cup ricotta cheese
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella
• 1 cup small diced zucchini, lightly sautéed
• 3/4 cup sweet corn kernels
• 1/3 cup diced red onion
• 8 small pieces broccoli raab
• 1/2 cup crumbled feta
• 1 teaspoon crushed red pepper
• Fresh cracked black pepper

Directions:

Preheat an oven to 425 degrees and line a rimmed baking sheet with a silpat liner.

Spread out dough onto lined baking sheet until stretched out and almost the size of the pan.

In a small bowl mix together ricotta cheese and Italian seasoning. Spread over the dough leaving a 1 inch crust around the dough. Top with 1/4 cup mozzarella cheese.

Top the pizza with zucchini, sweet corn kernels, red onion, broccoli raab, crumbled feta, crushed red pepper and remaining mozzarella cheese.

Bake for about 15-20 minutes until the crust is fully baked and the top of the pizza is lightly browned.

Top with a fresh grinds of fresh black pepper and serve while hot.