Q: Why does cheese look sane?
A: Because everything else on the plate is crackers.
When the farm stands (or your garden) start offering up the bounty of summer vegetables, keep this different and tasty grilled pizza in mind. The sauce is a light, Parmesan scented corn purée, which is perfect with the Caprese-style toppings.
15 ounces pizza dough, store bought or homemade
1 1/3 cups corn kernels (from 2 ears)
1/2 ounce (1/4 cup) Parmesan cheese, grated
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided
2 small tomatoes, thinly sliced
6 ounces mozzarella, thinly sliced
1/2 cup basil leaves
1. Let dough sit at room temperature (in package) 4 hours.
2. Purée corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
3. Spread remaining oil on a baking sheet. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
4. Preheat grill to medium.
5. 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.
6. Carefully turn dough over. 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.
7. Top with basil, and serve.
Recipe from Martha Stewart Living Magazine
Here’s a fun ska-light tune that makes me smile whenever I hear it.