Preheat oven and prep dough: Preheat oven to 425 degrees F (about 220 degrees C). Grease a baking sheet with olive oil, then add the pizza dough and use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).
8 ounces pizza dough
Make sunflower seed pesto: Make the sunflower seed pesto by combining the basil, sunflower seeds, garlic clove, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor and pulsing until combined. Set aside.
1 cup basil, ¼ cup sunflower seeds, 1 clove garlic, ¼ cup extra virgin olive oil, 2 teaspoons lemon juice, 3 tablespoons nutritional yeast, 1 pinch salt, 1 pinch fresh cracked pepper
Pan fry corn: Heat a small pan over medium heat and melt vegan butter (or use oil). Add the corn to the pan and cook 5-7 minutes, or until the corn is browned. Stir often to brown the corn on all sides. Remove from heat and set aside.
½ cup corn, 1 teaspoon vegan butter
Build pizza: Top the pizza dough with pesto sauce, using a spoon to spread it out evenly over the dough. Place sliced summer squash on the pizza in a single layer. Then add a sprinkle of the vegan mozzarella cheese and pan fried corn. Finish off with a sprinkle of salt.
1 medium summer squash, ⅓ cup vegan mozzarella cheese, 1 pinch sea salt
Bake pizza: Add the baking sheet with the uncooked pizza into the oven on the middle baking rack and bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.
Garnish and serve: When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board. Add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast. Then slice into triangles or squares and enjoy!
⅓ cup fresh basil, 1 pinch red pepper flakes