This pizza is like taking an actual bite out of summer.
It’s topped with the quintessential summertime vegetables, corn and zucchini, and also incorporates a mix of sweet and spicy flavors pulled from Italian sausage and tangy goat cheese. I also added an egg on top, because, why not?
I wanted the vegetables to shine, so instead of making a base sauce, I only drizzled olive oil and sprinkled goat cheese on top of the dough before adding the toppings. Feel free to get creative with how you arrange the layers, but I thinly sliced the zucchini and covered the entire pizza dough letting some overlap. Make sure to leave room for about an inch of crust. Then, I sprinkled on the corn and the crumbled sausage. Finally, I added more goat cheese and a healthy shake of red pepper flakes.
- 1 pre-packaged pizza dough – let the dough sit out 1 hour prior to rolling out
- ½ cup flour
- 2 zucchini, skin on and thinly sliced
- 2 ears of corn, cooked and kernels cut off
- 4 links of Italian sausage, sweet or spicy
- 4 oz goat cheese
- olive oil
- salt and pepper to taste
- red pepper flakes (optional)
- Preheat the oven to 350 degrees.
- Roll out the pizza dough on a floured surface into a 10 by 12 inch circle and place on a greased baking sheet. Drizzle olive oil and goat cheese on top of the rolled out dough.
- Cut the zucchini in thin slices and layer on top in a circular pattern.
- Sprinkle the corn on top along with the sausage, goat cheese, salt, pepper and red pepper flakes. Bake in the oven for 25-30 minutes or until cheese is bubbling. Enjoy!
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