Zucchini Corn Pizza

I know, I know.  The days of corn and zucchini are but a memory in the early autumn.  But somehow I was unable to squeeze enough corn into the lazy days of summer.  Despite the overabundance of zucchini that seems to come every year, I never struggled to use it up, making zucchini bread and other baked goods in which I could hide some veggies.  Not once did I sit barefoot on the back porch, shucking corn into a paper bag, letting the smell of the fresh husks take me back to Vermont summers.

So, as the days become shorter and the sweaters come out, I made a pizza.  Pizza is the perfect autumn food, requiring a super hot over that can warm an entire house.  The whole wheat version I made turns it into a hearty, filling meal.  And, because the Bay Area weather cooperated, I was able to shuck corn on my back porch.  Everything comes together for one last reminder of summer, all wrapped up in a warm meal for the fall.

Zucchini Corn Pizza

For the crust:
2 3/4 c flour
1 c whole what flour
2 1/2 t yeast
3/4 t salt
3/4 t sugar
1 1/2 c warm water

For the toppings:
2 ears of corn, shucked
1 small zucchini, grated
1 c mozzarella cheese, shredded
salt and pepper

olive oil

Whisk together the flours, yeast, salt, and sugar.  Add the warm water, and work the the together until fully incorporated.  It will be slightly shaggy (no kneading necessary!).

Cover with a dish towel.  Let rise at room temperature for two hours.

After two hours, dump everything out unto a lightly floured work surface.  Divide into two even pieces.  If saving the second pizza for later, wrap in plastic wrap and freeze until needed.

Preheat the oven to 500 degrees.  Oil a baking pan, and stretch the dough to form a rectangle on the pan.

Cut the kernels off of the ears of corn.  Place shredded zucchini in a clean dish towel and squeeze as much liquid out as you can.  Mix corn and zucchini together and season with salt and pepper.  Top pizza with cheese and then veggie mixture.  Bake for 20 minutes or until crispy.