Cottage Cheese Pizza

Cottage Cheese Pizza is the summer pie you never knew you needed. With a creamy, tangy cottage cheese and sharp provolone base and a delicate shaved zucchini, sweet corn and cherry tomato topping, this veggie forward pizza is truly a winner.

Course Main Course

Cuisine Italian

Keyword cottage cheese pizza, pizza, summer pizza

Prep Time 25

Cook Time 7

Total Time 32

Servings slices

Calories 281kcal

Author Nicole

Cost $15

Equipment

1 pizza peel
1 pizza stoone

Ingredients

1 lb pizza dough
1 cup *AE Dairy Salt and Pepper Cottage Cheese
1 1/4 cups shredded provolone cheese
1 small zucchini
1 large ear of corn
1 cup cherry tomatoes, halved
1 tbsp olive oil (optional)
1/4 cup grated parmesan cheese, plus more for garnish
10 basil leaves

Instructions

Preheat oven to 550 degrees. Place a pizza stone on the middle rack. Dust a large piece of parchment paper with flour.
While the oven preheats, prep the veggies and cheese . Cut the top and bottom off the zucchini. Use a vegetable peeler to shave the zucchini into long, thin strands. Place the zucchini on a cutting board or plate. Sprinkle with a little bit of salt. This will remove the the excess moisture from the zucchini. Remove the corn from the cob. Slice the tomatoes in half. Shred the cheese.
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.
Spread the cottage cheese on the pizza dough leaving a 1/2 inch border for the crust. Sprinkle with 3/4 of the provolone. Pay the zucchini dry with paper towels. Lay the zucchini pieces artfully across the cheese. Sprinkle with the corn. Nestle the tomatoes on top. Sprinkle with remaining provolone cheese. Drizzle with olive oil. Sprinkle generously with salt and pepper.
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.
Sprinkle with parmesan cheese and fresh basil. Let rest for 2 minutes before slicing and serving.

Notes

If you do not have a pizza stone, place a large baking sheet in the oven 10 minutes prior to baking. Slide the pizza on to the baking sheet. If you also don't have a peel, you can slide the pizza on the parchment on to a thin cutting board or flat baking sheet and then in to the oven.

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