Step 1

Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Step 2

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Step 3

Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, kosher salt, and dried oregano and saute until tender, stirring often, about 5 minutes.

Step 4

Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.

Step 5

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Step 6

Spread the salsa verde onto the dough in a thin layer with the back of a spoon. Top with the mozzarella cheese, zucchini, jalapeno, and red onion. Sprinkle with the feta cheese.

Step 7

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.