Description
Make the best of late summer’s bounty!
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 4 teaspoons Olive Oil, Divided
- 1 Small Zucchini Cut Into Half Circles
- 2 ears Corn, Cooked
- ½ pounds Shrimp, Peeled And Deveined, Cut In Half Lengthwise
- 1 Batch Pre-made Or Homemade Pizza Dough
- ½ teaspoons Salt
- ½ teaspoons Ground Pepper
- ¼ cups Grated Parmesan Cheese
- ½ cups Grated Mozzarella Cheese
- 5 leaves Basil, Thinly Sliced
- 2 Tablespoons Minced Flat-leaf Parsley
Preparation
Preheat oven to 500ºF. If using a pizza stone, put it in the oven to preheat. Otherwise, use a baking sheet coated with cooking spray.
Heat ½ teaspoon olive oil in a medium nonstick skillet set over medium heat. Add zucchini and cook for 2 minutes. Transfer to a plate.
Increase heat to medium-high and add ½ teaspoon olive oil to the skillet. Add shrimp and cook for 1 minute, turning halfway through. Transfer to a plate.
Cut corn kernels off the cobs. Discard the cobs.
Dust counter with flour and roll out pizza dough. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.
Brush dough with 1 tablespoon olive oil and sprinkle with salt, pepper and Parmesan cheese. Top pizza dough with zucchini, shrimp, corn and mozzarella cheese.
Bake until the cheese is bubbling and the crust is starting to brown, 7–8 minutes. Let pizza rest for 5 minutes, then cut into 8 slices. Sprinkle the basil and parsley over top. Serve.
