Summery Cottage Cheese Pizza

Directions

• 1

  Preheat oven to 550 degrees and place a pizza stone on the middle rack.

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• 2

  Dust a large piece of parchment paper with flour.

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• 3

  Cut the top and bottom off the zucchini. Use a vegetable peeler to shave the zucchini into long, thin strands. Remove the corn from the cob. Slice the tomatoes in half. Shred the cheese.

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• 4

  Pat the pizza dough into a circle. Use the tips of your fingers to make a 1/2 inch indentation for the crust on the edges. Using your hands, stretch the pizza dough into a 14-inch circle. Lay on the floured parchment paper and form into a perfect circle if you haven't already.

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• 5

  Spread the cottage cheese on the pizza dough leaving a 1/2 inch border for the crust. Sprinkle with 3/4 of the provolone.

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• 6

  Top pizza dough with vegetables and drizzle with olive oil, salt and pepper.

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• 7

  Use a pizza peel to transfer the pizza (parchment paper included) on to the peel, slide on to the hot pizza stone. Bake for six minutes, then carefully rotate the pizza 180 degrees. Cook another 5-6 minutes until the crust is golden brown, maybe slightly charred and the cheese is melty and bubbly. Use the pizza peel to transfer the pizza out of the oven.

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• 8

  Sprinkle with parmesan cheese and fresh basil. Let rest for 2 minutes before slicing and serving.

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