Go Back
–+ servings
three slices of guacamole pizza with corn and zucchini
Print Recipe
5 from 3 votes

Guacamole Pizza with Corn and Zucchini

The mash up that dreams are made of: guacamole pizza! Swap classic pizza sauce for guacamole, then load it up with fresh summery produce: corn, zucchini and tomatoes. A super fun and creative twist for your next pizza night.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8 pizza slices
Calories: 269kcal
Author: Denise Bustard

Ingredients

Pizza toppings

  • 1 ear corn on the cob (cooked & sliced off the cob)
  • 1 batch your favorite pizza dough
  • 1 ½ cups shredded mozzarella cheese (shredded)
  • 1 small zucchini (peeled into thin strips using a vegetable peeler- discard the seedy part)
  • ½ cup cherry tomatoes (halved)

Guacamole

  • 2 avocados (ripe; pitted)
  • 1 lime (juiced)
  • 1 teaspoon lime zest
  • ⅛ teaspoon salt

Instructions

Guacamole

  • Mash the avocados with a fork, then stir in the lime juice, lime zest, and salt.

Grilled Pizza

  • Pre-heat grill and pizza stone to 450°F. Roll out the pizza dough on a sheet of parchment paper to a diameter of 12 or so inches.
  • Transfer dough to pre-heated pizza stone by carefully grasping the parchment paper. Leave both the parchment paper and the pizza on the stone.
  • Grill with the lid down for 10 minutes, dough should be very close to done. Transfer the pizza onto a cutting board from the stone by carefully grabbing the parchment paper corners.
  • Spread guacamole over the pizza base, then top with mozzarella cheese, corn, zucchini and cherry tomatoes.
  • Return the pizza back to the pizza stone and grill with the lid down for 5-10 more minutes, until cheese is melted through and crust is slightly golden.
  • Serve immediately

Notes

Storage
After grilling, the pizza can be stored in an air tight container in the fridge for up to 4 days. 
Reheat in a frying pan for a nice crispy texture, or in the microwave until steaming hot.
Recipe tips
  • never place a room temperature stone into a hot oven or grill as it risks cracking; instead heat the stone up on the grill
  • the parchment paper will turn dark brown on the grill. Keep a close eye to ensure it doesn't catch fire
  • on that note, make sure the parchment paper is wider than the pizza, but not so long that it overhangs the pizza stone into the grill
  • you may also bake this recipe in the oven using the same method (pizza stone) and cook temperature/time

Nutrition

Serving: 1/8 of pizza | Calories: 269kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 527mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 11.6mg | Calcium: 116mg | Iron: 1.8mg