Serves 2

Prep time 10 minutes

Cook time 50 minutes

Ingredients

Summer Pizza

Sauce:

1 can (28 oz.) Contadina® Crushed Tomatoes

4 tsp. minced garlic

 

Pizzas:

All-purpose flour

2 balls (1 lb. each) refrigerated or frozen pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas

3 cups shredded mozzarella cheese

 

Toppings:

2 small zucchini (about 8 oz.), thinly sliced, divided

2 cups cherry or grape tomatoes, halved or quartered if large, divided

1 can (8 oz.) Del Monte® Whole Kernel Corn, drained, divided

1 cup crumbled feta or goat cheese, divided

1/2 cup thinly sliced fresh basil leaves

Directions

  1. Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.

  2. Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.

  3. Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella.

  4. Top pizzas evenly with zucchini, cherry tomatoes, corn and feta or goat cheese.

  5. Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil leaves.

VARIATIONS: Prepare recipe as directed, except:

  • For Spring Pizza, in Step 4 top the pizzas with 1 lb. thin asparagus spears (halve lengthwise if thick) and small dollops of 1 cup ricotta cheese mixed with 2 tsp. finely grated lemon zest, 2 tsp. lemon juice, salt and pepper. In Step 5, top the finished pizzas with 2 Tbsp. chopped fresh parsley instead of basil.
  • For Autumn Pizza, in Step 4 top the pizzas with 2 cups 1/2-inch diced butternut squash, 1/2 cup crumbled gorgonzola cheese, 1/2 cup chopped walnuts and 4 tsp. chopped fresh rosemary. In Step 5, top the finished pizzas with 2 Tbsp. chopped fresh parsley instead of basil.
  • For Winter Pizza, in Step 4 top the pizzas with 5 oz. chopped kale leaves massaged with 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar and 1/4 tsp. dried red pepper flakes. In Step 5, top the finished pizzas with 1 cup shaved Pecorino Romano cheese instead of basil.

 

TIP:

Only half of the pizza sauce will be used to make 2 pizzas. Freeze remaining sauce in 3/4 cup portions so they are ready to make 2 more pizzas.

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