When you think of summer, you think of fresh vegetables and this summer pizza is loaded with veggies including poblano peppers, zucchini and corn. There really isn’t a better pizza this time of year.
We’re all about pizza around here. And what better way to make a pizza than taking advantage of the seasons. I recently came across a corn and zucchini pizza from Half Baked Harvest that was featured on Food Network and knew I had to make a version of it. With it being the summer I decided to be a little healthier and go with my cauliflower crust instead of a standard pizza dough, but it works just as well with pizza dough.
And if you’ve never had burrata cheese on a pizza, you are seriously missing out. The big thing is you don’t throw it in the oven when the pizza is cooking. You just add it at the end and let the warmth of the pizza slowly melt the burrata. Believe me after trying this, you might never go back to standard old mozzarella. I hope you give this a try. Enjoy!
What Ingredients are in this Summer Pizza Recipe?
- Produce – cauliflower, poblano pepper, zucchini, corn, basil
- Cheeses – goat cheese, Havarti, burrata
- Spices – dried oregano, salt, black pepper
- Olive oil
- Chipotle in adobo sauce
How to Make Cauliflower Crust for this Summer Pizza
- Chop head of cauliflower into florets.
- Process cauliflower to rice-like consistency in food processor.
- Place cauliflower on parchment-lined baking sheet and bake for 15-20 minutes at 400°F.
- Transfer cauliflower to thin dish towel or cheesecloth and twist and squeeze out all the excess water. This is most important step but don’t burn yourself!
- Mix together cauliflower, egg, goat cheese, oregano and salt in large bowl.
- Press dough into parchment-lined baking sheet until 1/4″ thick and bake at 400°F for 30 minutes. Flip and bake for another 10 minutes. Add toppings and bake for another 10-15 minutes or until cheese is melted and bubbling.
What is Burrata Cheese?
Burrata is a semisoft white Italian cheese that is made from mozzarella and cream. The outer shell is solid mozzarella, where the inside contains cream which gives it a soft texture. It also makes it great to slightly melt on a pizza. But if you don’t have or like burrata, you can use mozzarella and just put on pizza before going in the oven instead of afterward.
Other Pizza Recipes
- Peach BBQ Chicken Pizza
- Pear and Prosciutto Pizza
- Spring Pizza
- Apple Prosciutto Pizza
- Charred Brussels Sprouts Pizza
- 1 head cauliflower (2 lbs)
- 1 large egg
- 1/2 cup soft goat cheese
- 1 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 poblano pepper
- 2 tbsp olive oil
- 1 tbsp honey
- 1 chipotle in adobo sauce, seeds removed and chopped
- 4 oz Havarti cheese, shredded
- 4 oz burrata cheese
- 1 zucchini, shaved into ribbons
- 3/4 cup corn
- salt + black pepper
- 2 tbsp fresh basil
Cauliflower Pizza Crust
- Preheat oven to 400°F. Pulse cauliflower florets in batches in food processor until rice-like consistency.
- Line a baking sheet with parchment paper and spread cauliflower rice evenly throughout. Bake for 15 minutes.
- Transfer the cauliflower rice to a thin dish towel or cheesecloth. Wrap up the dish towel, twist it, and squeeze the excess water out. You might have to wait a minute as it will be very hot.
- In a large bowl, mix the cauliflower rice, egg, goat cheese, oregano and salt until well mixed. Press out the dough onto a baking sheet lined with parchment paper. You want to reach a thickness of about 1/4".
- Bake for 30 min at 400°F or once the crust is firm and golden brown. Flip and bake for another 10 minutes. Remove and set aside to add toppings.
- Broil poblano peppers in pan 6 inches from top of oven for 5-7 minutes. Turn the chili every couple of minutes until blackened all over. Place poblano chilis in bowl and cover with saran wrap for 15 minutes. Remove the skins by rubbing back and forth with your hands. Once cool remove the stem and seeds and thinly slice.
- In a small bowl, whisk together the olive oil, honey and finely chopped chipotle (if you want spicier, keep some of the seeds).
- Preheat oven to 400°F. Spread the chipotle oil evenly throughout the cauliflower crust. Add the Havarti cheese, poblano chilis, shaved zucchini and corn. Drizzle with some olive oil and salt and pepper. Bake for 10-15 minutes or until cheese is bubbling.
- Remove from oven. Top with some burrata and fresh basil. Allow the burrata to sit on the pizza and warm through, about 5 minutes.