Corn, Zucchini, and Candied Jalapeno Pizza
 
 
The best night of the week is pizza night! This corn, zucchini, and candied jalapeno pizza is both fun and delicious, keeping the good times rolling.
Yield: 8 slices
Ingredients
For the pizza crust
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water, divided
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza
  • 2 tbsp olive oil
  • 2 zucchini, very thinly sliced
  • pinch of red pepper flakes
  • salt and black pepper, to taste
  • 2 ears corn kernels
  • ½ cup sugar
  • 4 tbsp honey
  • 1 cup apple cider vinegar
  • pinch of salt
  • 6 jalapenos, sliced
  • grapeseed oil all-natural cooking spray, for greasing the pan
  • 8 oz mozzarella, grated
Instructions
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Meanwhile, prep the topping. Heat the olive oil in a large skillet over medium-high heat. Saute the zucchini in the olive oil for 4-5 minutes, or until tender and just starting to brown. Season to taste with red pepper flakes, salt, and black pepper.
  4. To make the candied jalapenos, bring the sugar, honey, apple cider vinegar, and salt to a simmer in a medium pot, stirring to dissolve the sugar. Add the jalapeno slices to the pot and let simmer for 1-2 minutes. Remove from the heat and let cool.
  5. Heat oven to 500F.
  6. Spray a 12-inch pizza pan with Grapeseed Oil cooking spray. When the dough has risen, spread it over the prepared pan.
  7. Sprinkle ¾ of the cheese over the pizza dough, leaving a 1-inch edge all around for the crust. Top with the zucchini, corn, and candied jalapenos. Sprinkle with the remaining cheese.
  8. Bake for 8-10 minutes, or until the cheese is melted and the bottom starts to brown. Let cool for 5-10 minutes before cutting and serving.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1-2 slices
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/08/corn-zucchini-and-candied-jalapeno-pizza.html