Fresh Corn, Roasted Tomato & Pickled Garlic Pizza With Cornmeal Crust

Follow this excellent recipe to make the best Fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust of your life. Ready in 45 minutes.


2ears corn, freshly shucked
pickled garlic (from your favorite olive bar)
1 ozfresh buffalo m zarella, cut into bite sized pieces
extra virgin olive oil
coarse grey salt
dried red pepper flakes
1 handfulfresh basil, torn
cornmeal pizza crust recipe
24italian tomatoes, cut in half lengthwise
1 Tbspwild honey
6 clovesgarlic chopped
freshly ground black pepper
1 pkgactive dry yeast
1 cupwarm water
1 pinchpinch sea salt
0.25 cupsextra virgin olive oil
1 Tbsphoney
1 cupcornmeal, fine grind
1.5 cupswhite whole wheat flour
coarse grind cornmeal for baking sheets


roasted tomatoes recipe
preheat oven to 275 degrees.
line a rimmed baking sheet with parchment paper.
place tomatoes, cut side up, on top of paper.
drizzle honey over tomatoes.
sprinkle garlic and a pinch each salt and pepper over honey. drizzle olive oil over tomatoes (2 passes of bottle).
place in preheated oven and roast for 3 hours.
remove from oven, scrape tomatoes and all juices into small bowl.
drizzle additional olive oil over tomatoes.
cover with saran wrap. store in refrigerator for up to 1 week.
cornmeal crust recipe
add water to bowl of upright mixer and sprinkle yeast over top.
using the paddle attachment, mix until yeast has dissolved.
add salt, olive oil and honey and mix to combine.
add flour and process just until incorporated.
add the cornmeal and process until incorporated.
process an additional minute until the dough has formed into a ball. do not over mix.
remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl.
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.
remove from bowl and place on a lightly floured counter.
use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick.
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.)
pizza assembly and recipe
preheat oven to 500 degrees.
drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt.
sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking.
drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil.
place in preheated oven.
bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.
remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately