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Corn and Zucchini Pizza

  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 40 min
  • Yield: one 12-inch pizza
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1 poblano chile

3 tablespoons olive oil, plus more for drizzling

All-purpose flour, for dusting 

1/2 pound pizza dough, at room temperature

1 tablespoon honey

1 chipotle chile in adobo, finely chopped

6 ounces fresh mozzarella, shredded

4 ounces Havarti cheese, shredded1 zucchini, shaved into ribbons

1 ear corn, kernels removed from the cob

Kosher salt and freshly ground black pepper

Fresh basil and/or microgreens, for serving


  1. Turn a gas burner on high. Char the poblano chile on the burner grate, turning occasionally with tongs, until blackened all over. Alternately, you can char the poblano under the broiler, turning every few minutes until charred all over.
  2. Place the charred poblano in a heatproof bowl and cover with a plate. Allow to sit for 10 to 15 minutes, then remove the charred skins by rubbing the poblano with your hands. (It is okay if a few black specks remain.) When cool enough, remove the stem and seeds and thinly slice the flesh.
  3. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil. 
  4. On a lightly floured surface, pat or roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet. In a small bowl, whisk together the olive oil, honey and chipotle chile. Spread the mixture evenly over the dough. Sprinkle on the cheeses, poblano chile, zucchini ribbons and corn. Drizzle the pizza lightly with olive oil and sprinkle with salt and pepper. 
  5. Bake the pizza until the cheese is all melty and gooey, 15 minutes. Top with fresh basil and microgreens. Serve immediately.
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