Thursday, September 13, 2012

sweet corn, tomato & basil pizza

I am always happy to add a good pizza to my recipe collection.

This one comes from Martha Stewart and it is completely delish.

I know what you are thinking: sweet corn on a pizza?  Just trust me - it's good.

I didn't do it completely a la Martha, as her recipe calls for grilling the pizza as well as letting your dough sit for four hours, and I wasn't up for the extra mess and time commitment these two elements would entail.  I am messy and impatient, clearly.

So I made a quick and simple pizza dough {the 'just add water' kind}, followed the package directions to make it 'thin and crispy,' and baked my pizza in the oven like the lazy mama that I am.  ;)

For you ambitious cooks, here is the full recipe in all it's Martha Stewart wonderfulness.  {Let me know how it comes out, as grilled pizza dough sounds SO good!}

For the rest of us, here is how I did it...

You will need:
-pizza crust of your choice {thin crust is great for this sweet/savory pizza.}
-1/4 cup grated parmesan cheese
-2 ears of sweet corn
-2 whole peeled garlic cloves
-1/2 tsp. coarse salt
-2 tsp of olive oil, and more for drizzling
-2 Roma tomatoes, thinly sliced
-4-6 oz mozzarella cheese, shredded or sliced
-fresh basil leaves

To make:
1. Prepare the dough/crust of your choice.  Spread onto lightly oiled pizza pan or seasoned stone.
2. Puree in a food processor the corn, parmesan cheese, garlic cloves, olive oil, and salt until mixture is smooth with some small chunks.
3. Thinly slice 2 Roma tomatoes.
3. Drizzle a bit of olive oil on your pizza crust, then top with a thin layer of the corn mixture, the tomato slices, and sprinkle generously with shredded mozzarella cheese.
5. Bake 8-10 minutes at 425 degrees {or 350 if you are using flatbread} or until cheese is melty and crust is golden brown.
6. Top with fresh basil leaves and enjoy!