GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 5h20m
Number Of Ingredients 9
Steps:
- Let dough sit at room temperature (in package) 4 hours.
- Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
- Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
- Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.
- Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.
SUMMER CORN & TOMATO VEGAN PIZZA
Pizza without cheese? Believe it or not, it can be utterly delicious! This summertime pizza with its creamy, garlicky sauce and peak-season produce is proof positive.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Brush a large cookie sheet lightly with olive oil or prepare a pizza stone. Roll or pull the dough into an approximately 14-inch diameter circle. Brush entire crust with olive oil.
- Place 1 cup corn, 2 tablespoons olive oil, garlic, coconut milk, 1/8 teaspoon salt, and pepper in the pitcher of a blender or in a food processor fitted with the S-blade. Blend until nearly smooth but with a bit of remaining texture from the corn.
- Pour sauce on pizza dough and spread in an even layer, leaving a 1/2-inch border. Layer on the onions, then the tomatoes, and then sprinkle on the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-12 minutes. Remove from oven and top with basil and a couple of pinches of kosher salt, if desired. Slice and serve.
CORN AND TOMATO PIZZA
Steps:
- Preheat a grill to medium-high heat.
- Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.
TOMATO, BASIL, AND CORN PIZZA
A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra-crispy. If you don't have a rectangular pizza stone, use a heavy baking sheet instead. You can often find fresh mozzarella in the specialty cheese section of the grocery store. A drizzle of tangy balsamic glaze provides the perfect balance to the sweet summer vegetables. Serve with a green side salad. Allowing the dough to come to room temperature will ease the rolling-out process. Height-of-summer tomatoes are the stars here. Look to refrigerated fresh pizza dough for pizzeria-quality pies at home.
Provided by Adam Hickman
Time 25m
Yield Serves 6 (serving size: 1 slice)
Number Of Ingredients 13
Steps:
- Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)
- Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough rectangle on the cornmeal. Let stand 5 minutes.
- Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.
Nutrition Facts : Calories 285, Carbohydrate 43 g, Cholesterol 12 mg, Fat 7.3 g, Fiber 6 g, Protein 10 g, SaturatedFat 3.1 g, Sodium 552 mg, Sugar 5 g
SWEET CORN & TOMATO GALETTE
Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true.
Provided by Food.com
Categories Tarts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the filling/topping:.
- melt butter on a hot pan.
- add sweet corn and thyme; carmelize and set aside.
- slice heirloom tomatoes (use various sizes and colors and shapes for a distinct look).
- To make the galette dough:.
- combine flour, cornmeal, salt and pepper into a food processor; pulse until combined.
- then add cold, cubed butter, cold water, and egg yolk; pulse again.
- remove and form into a a ball; cover with plastic wrap, and chill for one hour.
- To assemble:.
- toss some flour on the surface, place down chilled dough and then pound and roll out until it's the size of a medium pizza (approx 12 1/2").
- scoop down ricotta cheese and spread; leaving approx 2" border.
- top with the carmelized sweet corn.
- and then top with slices of heirloom tomatoes, sprinkle more sweet corn and thyme.
- fold dough.
- brush on egg wash around the edges.
- bake 375F for 45mins.
- garnish with fresh thyme.
Nutrition Facts : Calories 445.3, Fat 30.7, SaturatedFat 18.7, Cholesterol 108.9, Sodium 453.5, Carbohydrate 36.3, Fiber 3.3, Sugar 3, Protein 9
GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE
Categories Cheese Tomato Kid-Friendly Backyard BBQ Parmesan Corn Grill Grill/Barbecue Jalapeño Bon Appétit Small Plates
Yield Makes 4 breads (6 servings per bread)
Number Of Ingredients 12
Steps:
- Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
- Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
- Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
- Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.
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