With Summer in full swing, our Friday Night pizzas are made out on the grill. As long as the weather is cooperating, that is! During the growing season, we switch our meat and heavy toppings for fresh produce on our Summer pizzas. And when one lives in the Midwest, specifically the Corn Belt of the country, corn is one of those toppings.
This unique fertile region we once again live in is referred to as the”prairie triangle.” It is located in the upper Mississippi Valley and it stretches from Ohio to Nebraska. Since the mid-1800s, farmers have specialized in corn crops throughout the area, growing almost half of all American corn, for both human and livestock consumption. Corn is a crop well suited to the deep, well-drained soils and long, hot, humid summers of this region. We added some fresh tomatoes, basil, and mozzarella to go along with the corn on the pizza, and our Friday night pizza is ready!
Tomato, Corn, & Basil Pizza
Tomato, Corn, & Basil Pizza (adapted from cookinglight.com) Active Time: 15 minutes, Total Time: 25 minutes, Yield: 8 slices, Serves: 3 – 4
Ingredients:
- 1 pound fresh pizza dough, room temperature
- 1 tablespoon yellow cornmeal
- 1/2 cup pizza sauce
- 1 large tomato, cut into chunks or thinly sliced
- 2/3 cup fresh corn kernels (from 2 ears)
- 4 ounces (about 1 cup) fresh mozzarella cheese, torn
- 2 garlic cloves, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup loosely packed basil leaves, torn
- 1/4 teaspoon crushed red pepper
- 1 teaspoon olive oil
- 1/2 cup balsamic vinegar or 1 tablespoon balsamic reduction or glaze
Preparation:
To make the balsamic reduction: heat the balsamic vinegar over medium heat to a boil. Lower the heat and stirring constantly, reduce the vinegar to 3-4 tablespoons, about 10 minutes, until the reduction coats the back of a spoon. Set it aside.
Reduce the balsamic vinegar for the glaze.
Prep all the ingredients.
Place a pizza stone in the oven (or on the grill) and preheat the oven and stone to 450°F (or high on the grill.) Sprinkle a pizza peel or a piece of parchment paper cut to fit the pizza stone with the cornmeal. Roll out the dough to the size of the pizza stone then transfer the dough to the cornmeal covered peel or paper.
Roll out the dough.
Drizzle the oil over the crust then spread the garlic over it. Spread the sauce over the crust. Top the sauce evenly with the tomato, corn, and cheese. Sprinkle with the salt and black pepper.
Layer the sauce, tomato, corn, & mozzarella on the pizza.
Gently slide the pizza onto the preheated pizza stone. Bake at 450°F for 8 – 12 minutes or until the crust is browned and edges are crispy.
Bake the pizza.
Sprinkle the basil and crushed red pepper evenly over the top. Drizzle 1 tablespoon of the balsamic reduction over it all. Cut into 8 slices and serve.
Add the red pepper flakes, basil, and balsamic glaze to the pie.
Delicious!
Summer is all about fresh produce. Even on the pizza! ~Linda
Tomato, Corn, & Basil Pizza (adapted from cookinglight.com) Active Time: 15 minutes, Total Time: 25 minutes, Yield: 8 slices, Serves: 3 – 4
Ingredients:
- 1 pound fresh pizza dough, room temperature
- 1 tablespoon yellow cornmeal
- 1/2 cup pizza sauce
- 1 large tomato, cut into chunks or thinly sliced
- 2/3 cup fresh corn kernels (from 2 ears)
- 4 ounces (about 1 cup) fresh mozzarella cheese, torn
- 2 garlic cloves, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup loosely packed basil leaves, torn
- 1/4 teaspoon crushed red pepper
- 1 teaspoon olive oil
- 1/2 cup balsamic vinegar or 1 tablespoon balsamic reduction or glaze
Preparation:
To make the balsamic reduction: heat the balsamic vinegar over medium heat to a boil. Lower the heat and stirring constantly, reduce the vinegar to 3-4 tablespoons, about 10 minutes, until the reduction coats the back of a spoon. Set it aside.
Place a pizza stone in the oven (or on the grill) and preheat the oven and stone to 450°F (or high on the grill.) Sprinkle a pizza peel or a piece of parchment paper cut to fit the pizza stone with the cornmeal. Roll out the dough to the size of the pizza stone then transfer the dough to the cornmeal covered peel or paper. Drizzle the oil over the crust then spread the garlic over it. Spread the sauce over the crust. Top the sauce evenly with the tomato, corn, and cheese. Sprinkle with the salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 450°F for 8 – 12 minutes or until the crust is browned and edges are crispy. Sprinkle the basil and crushed red pepper evenly over the top. Drizzle 1 tablespoon of the balsamic reduction over it all. Cut into 8 slices and serve.