Pesto Pizza with Zucchini, Sweet Corn & Pecorino

Name: Pesto Pizza with Zucchini, Sweet Corn & Pecorino
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: Extra-virgin olive oil, for brushing and drizzling; ¼ cup (40 g) fresh corn kernels; Flaky sea salt, for garnish; ¼ cup (30 g) grated pecorino cheese; 2 teaspoons grated lemon zest; 1 small zucchini, thinly shaved lengthwise; Kosher salt and freshly ground pepper; Semolina flour, for dusting; One 9-oz (250-g) ball NY Style Pizza Dough; Squash blossoms, for garnish (optional); ⅓ cup (80 ml) Classic Basil Pesto

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

This summery pizza evokes the best of the season, with fresh basil pesto, ribbons of zucchini, and sweet corn kernels. The addition of lemon zest brightens all the flavors of the vegetables. Grated pecorino cheese lends a salty-nutty note, but you can also use shredded mozzarella for a cheesier pie.

Ingredients

Semolina flour, for dusting
One 9-oz (250-g) ball NY Style Pizza Dough

Vegetarian
Pizza
Summer

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

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