Summertime pizza at it’s finest. Shaved zucchini, pops of fresh corn and thin sliced jalapeño over gooey cheese and an aleppo pepper, garlic olive oil base. So fresh, delicious and full of flavor!

INGREDIENTS

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

2-3t olive oil
1 garlic clove, chopped/grated
1/8t aleppo pepper
1/8t dried thyme

4oz fontina, shredded
1/4c parmesan, shredded

1 small zucchini, shaved with a veg peeler or thin sliced
1/2 ear of corn, kernels cut off
8-15 thin jalapeño slices, to taste

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Stir together olive oil, garlic, aleppo, thyme and a pinch of salt and pepper then brush all over the dough. Distribute the cheese, leaving a little border for the crust. Give the zucchini a little pinch of salt and toss to coat then place on the pizza along with the corn and jalapeño. Bake for about 12-15 minutes.

Sprinkle a little extra aleppo on top.

ENJOY!