Monday, August 16, 2010

Corn Tomato Pizza Revisited

I haven't been doing much original cooking and baking these days.  I just can't seem to find the time, motivation, etc.  So this weekend I decided to re-visit my Late Summer Pizza after picking up a few freshly picked ears of corn and some beautiful heirloom tomatoes at my local farmer's market.  I also added a bit more flavor this time around.  The results were delicious!

Corn and Heirloom Tomato Pizza with Crushed Garlic and Red Onion

1 round whole wheat pizza dough
1/3 lb reduced fat mozzarella, shredded
3 heirloom tomatoes of different colors, thinly sliced
1/2 red onion, thinly sliced
6 cloves garlic, smashed
2 ears sweet corn, kernels removed
pinch cornmeal
red pepper flakes (optional)

Heat oven to 450 (or better yet, get yer grill ready)!  Sprinkle cornmeal on pizza stone before spreading dough.  Once dough is spread on stone, smear that yummy garlic paste all over it.

Top with 1/2 of your shredded cheese and layer on the tomato slices.  Add your corn kernels and top with remaining cheese.  Sprinkle red pepper flake over pizza and top with onion rings.

Throw in oven and cook to desired doneness.  I personally LOVE crispy edges and a thin crunchy crust.

The garlic on the dough really brought this to life.  I'm going to roast the garlic first next time to bring out a sweeter flavor.  Mmmmm, have I mentioned how much I adore pizzas?  LOL


  1. This looks YUMMY!!! I never had corns in my pizza before; I must give it a try.

  2. Thanks guys. It was great. The crunchy crust and the sweet corn with the red onion - fabulous!