- Preheat oven to 450°F for 30 minutes. If baking on a pizza steel or stone, preheat it in the oven at the same time.
- While oven is preheating, prepare the chimichurri.
- In a blender or food processor, add all the chimichurri ingredients and pulse to blend. Transfer the sauce to a mason jar and let it sit at room temp for 20-30 minutes before serving.
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On a well-floured surface roll out pizza dough to a rough 15-inch circle. If you like thin crispy crust, roll it a little thinner.
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Prepare all of the toppings, such as removing the corn kernels from the cob and grating the cheese, so that you can assemble the pizza and get it into the oven quickly (Once toppings are added, the pizza will start to stick to the countertop).
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Make sure the pizza dough is loose on the countertop, add more flour if needed. Then spread olive oil over the dough and top with cheese, zucchini, corn and herbs (if using basil you may wish to add it after baking instead). Add a generous sprinkle of salt and pepper.
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Use a pizza peel to transfer the pizza to the oven and bake until edges of the crust are browned and cheese is melted on top, bubbly and just starting to brown.
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Immediately slice pizza and top with dollops of chimichurri. Then serve and enjoy!
