Corn and Zucchini Pizza

• 1 pound Pizza Dough
• Light Corn Meal, For Dusting
• 1 cup Your Favorite Pizza Sauce
• 2 cups Shredded Mozzarella Cheese
• 1 ear Corn, Cooked, Kernels Removed
• 1 cup Sliced Zucchini
• 1 whole Shallot, Sliced Thin (optional)
• 1/2 cups Sliced Portabella Mushrooms, (optional)
• 1/2 teaspoons Salt To Taste
• 1/4 teaspoons Garlic Powder (optional)

1. Note: I use a KettlePizza.
2. If you are not using one, preheat your oven to the highest temperature with the pizza stone in it.
3. Roll out, stretch, or toss dough into about a 14-inch round.
4. Lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.
5. Top with sauce, followed by cheese.
6. Layer on corn and zucchini, along with shallots and mushrooms if you are going that route.
7. Sprinkle with the salt and garlic powder, and place into your KettlePizza or oven.
8. Cook until crust is nice and golden and everything has cooked through, about 15 minutes.

dough, light corn, sauce, mozzarella cheese, zucchini, shallot, portabella mushrooms, salt, garlic

Taken from tastykitchen.com/recipes/main-courses/corn-and-zucchini-pizza/ (may not work)