Best 6 Corn And Tomato Pizza Recipes

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

SUMMER PIZZA WITH CORN, TOMATOES AND SAUSAGE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Brush the pizza crust lightly with some oil on both sides and put on the prepared baking sheet. Top with the mozzarella, tomatoes, sausage and corn. Bake until the crust is golden and the cheese is melted, 8 to 10 minutes. Top with the scallion whites and basil, then drizzle with some oil.

SUMMER CORN & TOMATO VEGAN PIZZA

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Brush a large cookie sheet lightly with olive oil or prepare a pizza stone. Roll or pull the dough into an approximately 14-inch diameter circle. Brush entire crust with olive oil.
• Place 1 cup corn, 2 tablespoons olive oil, garlic, coconut milk, 1/8 teaspoon salt, and pepper in the pitcher of a blender or in a food processor fitted with the S-blade. Blend until nearly smooth but with a bit of remaining texture from the corn.
• Pour sauce on pizza dough and spread in an even layer, leaving a 1/2-inch border. Layer on the onions, then the tomatoes, and then sprinkle on the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-12 minutes. Remove from oven and top with basil and a couple of pinches of kosher salt, if desired. Slice and serve.

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE

Steps:

• Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
• Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
• Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
• Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL

Steps:

• Let dough sit at room temperature (in package) 4 hours.
• Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
• Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
• Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.
• Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

PIZZA WITH TOMATOES, CORN, SAUSAGE AND PEPPERS

Steps:

• Turn oven to 350 degrees.
• Remove sausages from their casings or cut into bite-size pieces and cook in nonstick skillet until brown.
• Seed and chop the whole peppers.
• Heat a large nonstick skillet until it is very hot; reduce the heat to medium high and add the oil. Saute the peppers in the hot oil until they begin to soften.
• Wash, trim and halve tomatoes. Squeeze tomatoes in your hands to get rid of some of the seeds and juice. When peppers are softened, stir in tomatoes and continue cooking over medium heat while you scrape kernels from the corn and chop the basil.
• Place the tortillas directly on the oven rack and bake until they are brown and crisp, just a couple of minutes. Watch carefully because they will bake quickly.
• When the tomatoes are soft and some of the liquid has cooked away, add the corn, basil and anchovy paste and cook over low heat for a couple of minutes.
• Pit olives and chop and stir into pan while corn cooks. Season with pepper.
• When tortillas are cooked, remove from the oven and top two of them with half of the topping mixture and serve. Keep topping warm and spoon over the remaining tortillas when you are ready for seconds.