This is what we did today to take a break from the usual Margarita pie, and I had some grilled corn left over from last night's BBQ. Corn and tomato pizza!
whole wheat pizza dough
1 tbsp cornmeal
1 ripe tomato, thinly sliced
1 ear corn on the cob, grilled, kernels removed
low fat mozzarella, shredded
ground black pepper
red pepper flakes
Heat oven to 400. Enlist one helper to spread the mozz and another to "clean up" any corn that flies to the floor while removing from cob (or to clean any stolen mozz off the face of helper #1).
To begin, I dusted my pizza stone with a few pinches of cornmeal. I like that this adds a little extra crunch to the already nutty whole wheat pizza dough. Spread dough over stone - I kept the middle somewhat thin (again, for a little crunch).
Sprinkle with some of the grated mozz and then add tomato slices and corn. Top with remaining mozz. Add salt, pepper, pepper flakes & garlic to taste.
Half way through the baking, I realized I had a basil plant outside so I grabbed a few leaves and tossed them on top. Bake until crust is crisp and you get some browning on the edges. Slice, eat, savor!! This is a terrific pizza and refreshingly light on such a hot day.
I won't say how I know this, but I'm sure this tastes great with a glass of sangria. Perhaps with some orange slices in the glass - not that I would know. :)