Directions

1. 1

   Preheat your oven to 500°F. Place a pizza stone on the center rack and allow it to heat for at least 30 minutes before baking.

2. 2

   While the oven heats, make the corn sauce. Add 1½ cups fresh corn kernels, minced garlic, salt, and black pepper to a food processor. Blend until the mixture becomes smooth and creamy. If the mixture seems stuck, add up to ½ teaspoon olive oil to help it along. Transfer to a bowl and set aside.

3. 3

   Place the pizza dough on a lightly floured work surface and let it rest for about 10 minutes (no longer than 30 minutes) to allow the gluten to relax.

4. 4

   Prepare the zucchini topping. Cut off one end of the zucchini, then use a vegetable peeler to shave the remainder into thin, long strips. You'll need about 1 heaping cup of strips; discard any extra.

5. 5

   Sandwich the zucchini strips between paper towels and press down firmly to remove excess moisture. Transfer to a small bowl and toss gently with 1 teaspoon olive oil. Set aside.

6. 6

   Roll out and shape the dough into your desired pizza size and thickness. Transfer the dough to a piece of parchment paper cut to the size of your pizza stone and lightly dusted with cornmeal.

7. 7

   Lightly brush the outer edge of the dough crust with a little additional olive oil.

8. 8

   Spread the corn sauce evenly over the dough base, leaving a small border for the crust. Top with shredded Gouda cheese, then arrange the reserved corn kernels, and finally layer the olive oil-dressed zucchini strips.

9. 9

   Carefully transfer the parchment paper with the assembled pizza directly onto the preheated pizza stone.

10. 10

    Bake for 12 to 14 minutes, until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven, slice, and serve immediately.