Receta Buttery Crusted Sweet Corn and Tomato Pizza
It's Improv time! This month our ingredients are Corn and Butter-- fitting for July, no? A big thanks to Kristen of Frugal Antics of a Harried Homemaker for hosting this fun monthly challenge, where we get creative with two different ingredients each month.
I know what you're all thinking....where's the muffin? Am I right? I've gotten a little carried away with muffins lately, but I thought better of it this time. Not that corn and butter wouldn't make an awesome muffin, but I thought I'd better widen my horizons. To be honest, when I'm not thinking about muffins, I'm thinking about pizza. My favorite pizzas have a crispy crust and plenty of cheese and veggies. Sometimes there's sauce, but most often I just use a garlicky olive oil. Wouldn't pizza be a perfect vehicle for corn and butter? I knew you'd agree! Take a look at what kind of pizza I made....
Buttery Crusted Sweet Corn and Tomato Pizza
Crust: ( from Brown Eyed Baker)
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 teaspoon instant yeast
- 2/3 cup warm water
- Topping:
- olive oil
- garlic powder
- oregano
- basil (fresh or dried)
- 1 cup shredded Parmesan cheese
- 8 oz Provolone cheese, slices or shredded
- 2 tomatoes, thinly sliced
- 2 cups fresh sweet corn kernels, cooked or grilled
- freshly ground salt and pepper
- Preheat oven (and pizza stone) to 500 degrees F.
- Whisk together the flour, sugar, and salt in a large bowl.
- Cut in the butter with a pastry knife or two forks, until the flour resembles a
- coarse meal. Stir the yeast into the warm water. Add the water to the
- flour mixture and stir until it comes together into a ball. Turn the dough onto
- a floured surface and gently knead until you have a smooth dough. Divide it in
- half, cover loosely, and allow to rest for about 30 minutes.
- Sprinkle some cornmeal or Semolina flour onto a pizza peel
- (or use the back of a baking pan). Using your hands or a rolling pin, shape one
- of the dough halves into a 10" circle. Prick the dough with a fork, slide
- it onto the heated pizza stone, and bake for 3 to 5 minutes.
- Brush the partially baked dough with 1-2 tablespoons olive
- oil. Sprinkle with about 1/2 teaspoon garlic powder, a teaspoon oregano, and a
- teaspoon dried basil (or several leaves of fresh basil, shredded). Top with
- about a cup of shredded cheese, or enough Provolone cheese slices to cover the
- crust, leaving a 1/2 inch border. Top the cheese with sliced tomatoes and 1 cup
- of corn kernels. Return the pizza to the oven and continue to bake for an
- additional 5-8 minutes. Remove from oven and sprinkle with freshly ground salt
and pepper. Repeat with the second half of dough.
This is a lot like making a pie crust, except I always use chilled water for that. This crust turns out nice and crisp...and flaky!
The silpat makes a nice spot for kneading your dough.
Semolina flour is a good change from cornmeal...not quite as gritty.
I happen to like my corn grilled, so I saved several cobs when I grilled on Sunday.
Just use a sharp knife to get the kernels off of the cob.
You can see from the side how flaky the crust is. As a bonus, it stayed crispy, even after a night in the fridge.
This makes for a good lunch and/or appetizer, no?
Check out all of the other delicious Corn and Butter entries.....