fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust
Fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 685 calories, 19g of protein, and 24g of fat each. For $3.33 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes. 9 people were glad they tried this recipe. Head to the store and pick up cornmeal, honey, buffalo mozzarella, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. Similar recipes include Cheese and Tomato Pizza with Garlic Bread Crust, Taco Pizza with Easy Cornmeal Crust {PLUS Pizza Kit Giveaway!}, and Taco Pizza with Easy Cornmeal Crust {PLUS Pizza Kit Giveaway!}.
Servings: 4
Ingredients:
2 ears corn, freshly shucked
pickled garlic (from your favorite olive bar)
fresh buffalo mozzarella, cut into bite sized pieces
extra virgin olive oil
coarse grey salt
dried red pepper flakes
handful fresh basil, torn
cornmeal pizza crust recipe
24 italian tomatoes, cut in half lengthwise
1 tbsp wild honey
6 cloves garlic chopped
freshly ground black pepper
1 package active dry yeast
1 cup warm water
pinch sea salt
1/4 cup extra virgin olive oil
1 tbsp honey
1 cup cornmeal, fine grind
1 1/2 cups white whole wheat flour
coarse grind cornmeal for baking sheets
Equipment:
oven
baking paper
baking sheet
bowl
blender
rolling pin
pizza stone
pastry brush
Cooking instruction summary:
roasted tomatoes recipe preheat oven to 275 degrees. line a rimmed baking sheet with parchment paper. place tomatoes, cut side up, on top of paper. drizzle honey over tomatoes. sprinkle garlic and a pinch each salt and pepper over honey. drizzle olive oil over tomatoes (2 passes of bottle). place in preheated oven and roast for 3 hours. remove from oven, scrape tomatoes and all juices into small bowl. drizzle additional olive oil over tomatoes. cover with saran wrap. store in refrigerator for up to 1 week. cornmeal crust recipe add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add flour and process just until incorporated. add the cornmeal and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl. turn balls a few times to ensure they are totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size 45 minutes to 1 hour. remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.) pizza assembly and recipe preheat oven to 500 degrees. drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt. sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking. drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately
Step by step:
1. roasted tomatoes recipe
2. preheat oven to 275 degrees.
3. line a rimmed baking sheet with parchment paper.
4. place tomatoes, cut side up, on top of paper.
5. drizzle honey over tomatoes.
6. sprinkle garlic and a pinch each salt and pepper over honey. drizzle olive oil over tomatoes (2 passes of bottle).
7. place in preheated oven and roast for 3 hours.
8. remove from oven, scrape tomatoes and all juices into small bowl.
9. drizzle additional olive oil over tomatoes.
10. cover with saran wrap. store in refrigerator for up to 1 week.
11. cornmeal crust recipe
12. add water to bowl of upright mixer and sprinkle yeast over top.
13. using the paddle attachment, mix until yeast has dissolved.
14. add salt, olive oil and honey and mix to combine.
15. add flour and process just until incorporated.
16. add the cornmeal and process until incorporated.
17. process an additional minute until the dough has formed into a ball. do not over mix.
18. remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl.
19. turn balls a few times to ensure they are totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size 45 minutes to 1 hour.
20. remove from bowl and place on a lightly floured counter.
21. use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick.
22. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)
23. pizza assembly and recipe
24. preheat oven to 500 degrees.
25. drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt.
26. sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking.
27. drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil.
28. place in preheated oven.
29. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.
30. remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately
Nutrition Information:
covered percent of daily need
