Tired of all the usual zucchini recipes? Then give this deliciously simple pizza a go. Ricotta, zucchini, lemon, grilled corn, basil. If your garden had a pizza shoppe, this is all it would serve for the month of August. Absolute flavor perfection. The buttery puffed pastry crust, the creamy cheese, the bite of citrus, the pop of pine nuts.
This dish is one of those I'm-too-tired-to-cook meals that makes you feel like you're giving up on life, and still winning at it. Because how can you not pop this beauty on your table and feel like a rockstar?
Pair with a sparkling, dry white wine and give into the end-of-summer glory.
Your patio is calling. Your pizza is ready.
Lets us zucchini, my loves.
Tried this recipe?
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Food Photography Geek-Out Moment
These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 --by far, the most I use versatile lens I own. When I think that I once hesitated over the sticker price, it makes me laugh. Because that lens is perfect for everything. From up-close macro shots with my food, to food video and even outdoor lifestyle shots, the 24-70 is the most reliably perfect lens in my arsenal. Worth every penny.
Learn more about my camera setup favorites here, including a few of the best budget-friendly kits.
The backdrop is a $10 sheet of "chalkboard" plywood, purchased from Home Depot (in the lumber section. It's all precut and ready to rock!)(And while you're there, grab a white board, too. Makes a great video & photo backdrop.)
You can watch me create more DIY backdrops here.
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Summer Zucchini Puffed Pastry Pizza
Serves 4 | 40 minutes
- 1 puffed pastry round (I purchased mine at Trader Joe's)
- 4 Tbsp olive oil
- 3 cloves garlic
- 6 oz ricotta
- zest of 1 lemon
- 2 cobs corn, grilled and kernels cut
- 2 small zucchini, sliced very very thin
- 1/4 cup grated parmesan
- 3/4 cup fresh basil
- 1/4 cup toasted pine nuts
- salt and pepper to taste
Heat oven to 420°F.
Unroll puffed pastry atop a parchment-lined pizza stone. Drizzle with 2T olive oil and sprinkle with garlic. With a spoon, spread around so garlic is evenly disbursed across crust.
Top with layers of ricotta, lemon zest, corn and zucchini. Drizzle with 2T olive oil. Salt and pepper generously. Top with a sprinkling of parmesan.
Bake until crust is golden brown and flaky, about 25-30 minutes.
Garnish with basil and pine nuts. Slice, serve and enjoy!