New Pizza/James McNair 2000

Corn Pizza
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
cornmeal pizza dough 8 medium-sized ears corn, shucked 2 tablespoons unsalted butter
2 teaspoons minced garlic, or to taste salt freshly ground white pepper
vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for sprinkling pizza peel (if using) 2 cups freshly shredded high-quality semisoft mozzarella cheese (about 6 ounces), preferably made with whole milk
1 cup freshly shredded smoked Gouda, mozzarella, or other smoked cheese (about 4 ounces) extra-virgin olive oil for brushing crust and drizzling over toppings 1/2 cup slivered, drained sun-dried tomatoes packed in olive oil (optional)
1/2 cup finely chopped red onion 1/2 cup freshly grated Parmesan cheese (about 2 ounces), preferably Parmigiano-Reggiano 1/4 cup minced fresh herb such as chives, sage, or summer savory



1 Make the cornmeal pizza dough and set aside to rise as directed.
2 Rest the base of an ear of corn on a large, deep plate or inside a large bowl. With a sharp knife, cut down the length of the cob from the tip to the base. Leave behind a bit of pulp to avoid mixing tough corn fibers into the corn. Rotate the ear until you have stripped it of kernels. Turn the knife blade over and scrape the cob with the blunt edge to remove the pulp and milky juices. Repeat with the remaining ears of corn. There should be about 4 cups kernels.
3 In a saute pan or skillet, melt the butter over medium heat. Add the corn and garlic and cook, stirring frequently, until the corn is tender, about 4 minutes for young corn or for up to 8 minutes for older corn. Season to taste with salt and pepper. Transfer to a bowl and set aside to cool to room temperature.
4 About 30 minutes before baking the pizza, prepare an oven as directed and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal.
5 In a bowl, combine the mozzarella and smoked cheeses and set aside.
6 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then top with the cheese mixture, leaving a 1/2-inch border around the edges. Scatter the tomatoes over the cheese, then top with the corn, sprinkle with the onion, and drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
7 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
8 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the Parmesan cheese and herb of choice. Slice and serve immediately.

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