fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust

fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust

  Ready in : 45 mins

Fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust might be just the main course you are searching for. This dairy free recipe serves 4 and costs $3.76 per serving. One portion of this dish contains around 24g of protein, 37g of fat, and a total of 940 calories. This recipe from Foodista has 9 fans. Head to the store and pick up extra virgin olive oil, pickled garlic, basil, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Taco Pizza with Easy Cornmeal Crust {PLUS Pizza Kit Giveaway!}, Taco Pizza with Easy Cornmeal Crust {PLUS Pizza Kit Giveaway!}, and Cheese and Tomato Pizza with Garlic Bread Crust are very similar to this recipe.

  1. gluten free dairy free

Diets

  1. DAIRY FREE

Ingredients
ears corn

ears corn

2

pickled garlic

pickled garlic

4 servings

buffalo m zarella

buffalo m zarella

1 oz

extra virgin olive oil

extra virgin olive oil

4 servings

coarse grey salt

coarse grey salt

4 servings

pepper flakes

pepper flakes

4 servings

basil

basil

1 handful

cornmeal pizza crust recipe

cornmeal pizza crust recipe

4 servings

tomatoes

tomatoes

24

honey

honey

1 tbsp

garlic

garlic

6 cloves

pepper

pepper

4 servings

active yeast

active yeast

1 package

warm water

warm water

1 cup

sea salt

sea salt

1 pinch

extra virgin olive oil

extra virgin olive oil

0.25 cup

honey

honey

1 tbsp

cornmeal

cornmeal

1 cup

flour

flour

1.5 cups

coarse grind cornmeal

coarse grind cornmeal

4 servings

Cooking in Steps

  1. 1
    roasted tomatoes recipe

    tomato

    tomato

  2. 2
    preheat oven to 275 degrees.

    oven
    oven

  3. 3
    line a rimmed baking sheet with parchment paper.

    baking paper
    baking paper
    baking sheet
    baking sheet

  4. 4
    place tomatoes, cut side up, on top of paper.

    tomato

    tomato

  5. 5
    drizzle honey over tomatoes.

    tomato

    tomato

    honey

    honey

  6. 6
    sprinkle garlic and a pinch each salt and pepper over honey. drizzle olive oil over tomatoes (2 passes of bottle).

    salt and pepper

    salt and pepper

    olive oil

    olive oil

    tomato

    tomato

    garlic

    garlic

    honey

    honey

  7. 7
    place in preheated oven and roast for 3 hours.

    oven
    oven

  8. 8
    remove from oven, scrape tomatoes and all juices into small bowl.

    tomato

    tomato

    bowl
    bowl
    oven
    oven

  9. 9
    drizzle additional olive oil over tomatoes.

    olive oil

    olive oil

    tomato

    tomato

  10. 10
    cover with saran wrap. store in refrigerator for up to 1 week.

    wrap

    wrap

  11. 11
    cornmeal crust recipe

    cornmeal

    cornmeal

  12. 12
    add water to bowl of upright mixer and sprinkle yeast over top.

    water

    water

    yeast

    yeast

    blender
    blender
    bowl
    bowl

  13. 13
    using the paddle attachment, mix until yeast has dissolved.

    yeast

    yeast

  14. 14
    add salt, olive oil and honey and mix to combine.

    olive oil

    olive oil

    honey

    honey

    salt

    salt

  15. 15
    add flour and process just until incorporated.

    all purpose flour

    all purpose flour

  16. 16
    add the cornmeal and process until incorporated.

    cornmeal

    cornmeal

  17. 17
    process an additional minute until the dough has formed into a ball. do not over mix.

    dough

    dough

  18. 18
    remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl.

    dough

    dough

    bowl
    bowl

  19. 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.

    wrap

    wrap

    cooking oil

    cooking oil

    bowl
    bowl

  20. 20
    remove from bowl and place on a lightly floured counter.

    bowl
    bowl

  21. 21
    use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick.

    prepared pizza crust

    prepared pizza crust

    dough

    dough

    roll

    roll

    rolling pin
    rolling pin

  22. 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.)

    extra virgin olive oil

    extra virgin olive oil

    pizza dough

    pizza dough

    cornmeal

    cornmeal

    baking sheet
    baking sheet
    pizza stone
    pizza stone
    frying pan
    frying pan

  23. 23
    pizza assembly and recipe

  24. 24
    preheat oven to 500 degrees.

    oven
    oven

  25. 25
    drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt.

    olive oil

    olive oil

    salt

    salt

  26. 26
    sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking.

    pickled garlic

    pickled garlic

    corn kernels

    corn kernels

    mozzarella

    mozzarella

    tomato

    tomato

  27. 27
    drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil.

    cooking oil

    cooking oil

    pastry brush
    pastry brush

  28. 28
    place in preheated oven.

    oven
    oven

  29. 29
    bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.

    cheese

    cheese

    oven
    oven

  30. 30
    remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately

    red pepper flakes

    red pepper flakes

    basil

    basil

    oven
    oven

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