Green Market Recipe: Summer Vegetable Pizza

Peachtree Center’s Green Market features over a dozen vendors every Thursday from 11 a.m. to 2 p.m. selling local goods from produce to breads to prepared lunch items in our courtyard. As much as we love lunch on the go, we love adding our local produce from the Green Market to our favorite recipes at home even more. In this series, we highlight various Green Market vendors and show you how to make your favorite dishes while giving them some local flair.

Cosmos Organic Farm has a diverse array of seasonal vegetables, fruits, mushrooms, and flowers, all locally and organically grown. Pick up a few summer veggies this week and try out a fun new recipe like this mouth-watering summer veggie pizza with ricotta cheese from Steele House Kitchen.

INGREDIENTS

  • 1 pizza dough (make your own or buy frozen)
  • All-purpose flour for rolling
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 1 cup fresh corn kernels
  • 1 zucchini, sliced thin
  • 1 cup ricotta cheese
  • 1 roma tomato, thinly sliced
  • 1/3 cup Parmesan cheese, grated
  • 1 tablespoon chives, thinly sliced
  • Salt and fresh ground black pepper

INSTRUCTIONS

  1. Place a baking stone or non-rimmed baking sheet in the oven and preheat to 475°F.
  2. Sprinkle a small amount of flour on a clean work surface and coat the pizza dough on both sides. With a rolling pin, roll the pizza dough into a 13 to 16-inch circle. If you’re comfortable using your hands to help stretch the dough, even better. With a pastry brush, brush 1 tablespoon of olive oil onto the dough and poke holes in the dough with a fork (this will help it from bubbling up while baking). Place the dough onto a pizza peel and slide the dough onto the baking stone in the oven. If you don’t have a pizza peel or don’t feel comfortable transferring pizza dough onto a hot baking stone while it’s in the oven, you can also skip preheating the stone or baking sheet and transfer the pizza dough onto a room-temp pizza stone or baking sheet. Preheating a baking stone simply creates a very crisp and bubbly crust. Bake for 8 to 10 minutes until the crust begins to turn golden.
  3. While the pizza crust is baking, heat the remaining oil in a sauté pan over medium heat. Sauté garlic for 2 minutes and then add corn and zucchini. Sauté for another 5 to 8 minutes until the zucchini is cooked through. Season with a pinch of salt and pepper.
  4. Spread ricotta evenly on the crust and top with sautéed corn and zucchini, tomatoes, and Parmesan cheese. Return to the oven and cook for another 4 minutes until the parmesan cheese begins to melt and the ricotta and tomatoes are warmed through.
  5. Transfer the pizza to a cutting board and garnish with chives and a small pinch of salt and pepper. Slice and serve.