When I saw this pizza I could think of nothing else all day. Now we're a meal planning family which means that when I saw this recipe from Pink Parsley I had already had a plan for dinner. But once I saw this pizza I knew that we had to switch gears and try this. I was a little sad that I didn't have any frozen or fresh homemade pizza dough but I improvised and stopped and picked up fresh dough (not the kind you roll out from the can please!) and whipped this easy summer pie up for dinner. I was not disappointed! Think creamed corn meets cheesy pizza goodness.
1 lb pizza dough
cornmeal, for sprinkling
2 large ears of fresh corn
1/4 cup Parmesan cheese, shredded or grated
1 or 2 garlic cloves, minced
2 Tbs olive oil, plus more for brushing the dough
1 large tomato - find the best summer one you can find!
6 to 8 oz fresh mozzarella, thinly sliced
2 Tbs shredded fresh basil
Preheat the oven (with a pizza stone in it if you have one) to 500 degrees Farenheit for at least 30 minutes.
Sprinkle a large square (about 14-16 inches) of parchment paper with cornmeal, and pull and stretch the dough into a large circle, oval, or rectangle. Brush the outer edge with olive oil and set aside.
In a food processor, combine 1 1/2 cups of the corn, the parmesan cheese, garlic, olive oil, and 1/2 tsp of kosher salt. Puree until mostly smooth, but leaving a few smaller chunks of corn. Reserve any remaining corn for adding to the pizza.
Slice the tomatoes into 1/2-inch rounds. If the tomatoes are large, cut each slice in half. Arrange in a single layer over a kitchen towel or paper towel, and sprinkle lightly with salt. Allow to sit 5 minutes, then gently blot with another towel. The tomotoes will add liquid to the pizza so it's a good idea to get some out prior to adding to pizza.
Spread the corn puree over the dough, then top with the sliced tomatoes. Arrange the mozzarella evenly over the top, then sprinkle the reserved corn over the mozzarella. Season with salt and pepper to taste.
Transfer the pizza and parchment to the oven and cook 10-12 minutes, or until the cheese is melted, and the crust is browned. Remove from the oven and allow to cool 5-10 minutes. Sprinkle the basil on top and enjoy!