Olive oil two tablespoons
2 tablespoons of unsalted butter
3 cloves garlic, minced
Cut 2 zucchini into rounds of 1/4 inch thickness
Half a cup of corn kernels, canned, frozen or roasted
Italian Seasoning, 1 Tsp.
To taste, add Kosher Salt and freshly ground Black Pepper
1/4 cup yellow cornmeal
1 (13.8-ounce) can refrigerated classic pizza crust
8 (1-ounce) slices fresh mozzarella cheese
1 cup ricotta cheese
Chop 2 tablespoons of fresh chives
1/4 teaspoon red pepper flakes crushed
Pre-heat oven to 450°F. Lightly oil a baking pan or pizza pan.
Melt butter over medium heat in a large pan. Stir frequently while adding garlic and cooking for 1-2 minutes.
Add the zucchini, corn, and Italian seasoning. Stirring occasionally, cook until zucchini is tender, approximately 3-4 minutes. Season with salt and pepper to taste.
Roll out the pizza to a diameter of 12 inches on a cornmeal-sprinkled surface. Transfer the pizza to a baking sheet or a pizza pan.
Add mozzarella, dollops ricotta, and the zucchini mixture.
Bake for 15 minutes or until the cheese has melted and the crust is golden.
Garnish with red pepper flakes and chives, if you wish.