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Buttery Crusted Sweet Corn and Tomato Pizza Recipe

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Buttery Crusted Sweet Corn and Tomato Pizza
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Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 teaspoon instant yeast
  • 2/3 cup warm water
  • Topping:
  • olive oil
  • garlic powder
  • oregano
  • basil (fresh or dried)
  • 1 cup shredded Parmesan cheese
  • 8 oz Provolone cheese, slices or shredded
  • 2 tomatoes, thinly sliced
  • 2 cups fresh sweet corn kernels, cooked or grilled
  • freshly ground salt and pepper
  • Preheat oven (and pizza stone) to 500 degrees F.
  • Whisk together the flour, sugar, and salt in a large bowl.
  • Cut in the butter with a pastry knife or two forks, until the flour resembles a
  • coarse meal. Stir the yeast into the warm water. Add the water to the
  • flour mixture and stir until it comes together into a ball. Turn the dough onto
  • a floured surface and gently knead until you have a smooth dough. Divide it in
  • half, cover loosely, and allow to rest for about 30 minutes.
  • Sprinkle some cornmeal or Semolina flour onto a pizza peel
  • (or use the back of a baking pan). Using your hands or a rolling pin, shape one
  • of the dough halves into a 10" circle. Prick the dough with a fork, slide
  • it onto the heated pizza stone, and bake for 3 to 5 minutes.
  • Brush the partially baked dough with 1-2 tablespoons olive
  • oil. Sprinkle with about 1/2 teaspoon garlic powder, a teaspoon oregano, and a
  • teaspoon dried basil (or several leaves of fresh basil, shredded). Top with
  • about a cup of shredded cheese, or enough Provolone cheese slices to cover the
  • crust, leaving a 1/2 inch border. Top the cheese with sliced tomatoes and 1 cup
  • of corn kernels. Return the pizza to the oven and continue to bake for an
  • additional 5-8 minutes. Remove from oven and sprinkle with freshly ground salt

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