This pizza has long been a favorite of ours, making several appearances every summer. The toppings, although they may seem unusual for a pizza, are so good together. Don’t forget to serve the pizza with the lime wedges – the fresh lime juice really brings it all together.

Corn and Zucchini Pizza with Lime and Cilantro

Adapted from The Cheese Board: Collective Works by Cheese Board Collective Staff

Serves 4

1 round pizza dough

4-6 oz zucchini, sliced thin

2 tsp olive oil

½ tsp salt

1 ear of corn

2 tsp olive oil

1 tsp salt

¼ tsp red pepper flakes

1 ½ cup mozzarella, shredded

About ⅓ cup feta cheese, crumbled

⅓ – ½ cup cilantro, roughly chopped

1-2 limes, quartered

Place a baking stone (or an upside-down baking sheet) in the oven and preheat to 500°.

In a small bowl, combine the sliced zucchini, 2 tsp olive oil, and ½ tsp salt. Mix, making sure that all of the zucchini rounds have a coating of oil. Set aside.

Cut the corn from the ear and toss in a small bowl with the 2 tsp olive oil, 1 tsp salt, and ¼ tsp red pepper flakes. Set aside.

On a lightly floured sheet of parchment paper, roll the pizza dough out into roughly a 13-14-inch circle. Spread 1 cup of mozzarella out over the dough, leaving a gap around the edges. Spread the zucchini rounds out over the cheese in a single layer. Scatter the remaining ½ cup mozzarella over the zucchini, then add the corn, and top with the feta.

Slide the parchment paper onto the preheated baking stone or baking sheet. Bake for 6 minutes, then rotate the pizza 180° so that it browns evenly and puncture any large air bubbles that have formed in the crust. Bake for an additional 6 minutes, or until the tops and edges are golden brown. When done, remove the stone, and the pizza, from the oven. Slide the pizza off of the parchment paper onto a cutting board. Allow several minutes to cool before topping with the cilantro. Slice and serve with the lime wedges.