Corn Feta Pizza
Celebrate the summer bounty on pizza with a fire roasted tomato sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Makes: 2 (12x14-inch) pizzas
Ingredients
- Sauce:
- 1 can (28 oz.) Take Root Organics® Fire Roasted Crushed Tomatoes
- 4 tsp. minced garlic
- 1 Tbsp. olive oil
- Pizzas:
- All-purpose flour
- 2 balls (1 lb. each) refrigerated or frozen pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12-inch) pizzas
- 3 cups shredded mozzarella cheese
- Toppings:
- 2 small zucchini (about 8 oz.), thinly sliced, divided
- 2 cups cherry or grape tomatoes, halved or quartered if large, divided
- 1 can (8 oz.) Del Monte® Whole Kernel Corn, drained, divided
- 1 cup crumbled feta or goat cheese, divided
- 1/2 cup thinly sliced fresh basil leaves
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Directions
- Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes, garlic and olive oil together in a bowl; set aside.
- Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.
- Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella.
- Top pizzas evenly with zucchini, cherry tomatoes, corn and feta or goat cheese.
- Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil leaves.
TIP: Only half of the pizza sauce will be used to make 2 pizzas. Freeze remaining sauce in 3/4 cup portions so they are ready to make 2 more pizzas.
