Directions:
- Pre-heat your oven to 500 degrees and put your pizza stone in the oven. If using store-bought dough, pull it out of the fridge to warm up on the counter for a bit.
- Lay a large piece of parchment onto the countertop or sprinkle it with flour. Stretch out your pizza dough in a circular motion; flattening (if needed) using a rolling pin until you have a 12-inch circle. If you have a pizza peel, sprinkle some flour on it and place the stretched-out dough on the peel.
- Once your pizza dough is flat and ready to be cooked, use a spoon to spread a layer of the basil pesto around the dough leaving a little bit for the crust.
- Sprinkle with mozzarella cheese, then layer with the zucchini, cherry tomatoes, and fresh corn kernels.
- Transfer the pizzas into the oven and bake for 15-18 minutes until the crust is golden.
- Remove pizza from the oven. Season with salt, pepper, and red pepper flakes. Top with fresh basil leaves then slice and serve.
Recipe by Dietician Debbie