• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 zucchini, cut into 1/4-inch thick rounds
• 1/2 cup corn kernels, frozen, canned or roasted
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 8 (1-ounce slices) fresh mozzarella cheese
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon crushed red pepper flakes

Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in zucchini, corn and Italian seasoning. Cook, stirring occasionally, until zucchini are tender, about 3-4 minutes; season with salt and pepper, to taste.

Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.

Top with mozzarella, dollops of ricotta and zucchini mixture.

Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

Serve immediately, garnished with chives and red pepper flakes, if desired.