Corn Tomato Pizza
A deliciously fresh pizza combining sweet corn and ripe tomatoes with a touch of basil. Perfect for summer gatherings.
Equipment
- 1 pizza stone for best results
- 1 Rolling Pin
- 1 Mixing Bowl large
Ingredients
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast 2 1/4 tsp
- 1 tsp salt
- 1 tbsp olive oil
- 3/4 cup warm water
Toppings
- 2 cups fresh corn kernels about 2 ears
- 2 large tomatoes thinly sliced
- 1 cup mozzarella cheese shredded
- 1/4 cup fresh basil leaves
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil, stirring until a dough forms. Knead on a floured surface until smooth, about 8-10 minutes. Let rise in a warm place until doubled, about 1 hour.
- Preheat your oven to 475°F. If using a pizza stone, place it in the oven to heat.
- Once risen, punch down the dough and roll it out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.
Assembling the Pizza
- Brush the dough with olive oil. Layer tomatoes and corn evenly over the dough. Sprinkle mozzarella cheese on top, followed by basil leaves.
- Place the pizza in the preheated oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.
Serving and Storage
- Allow the pizza to cool slightly before slicing into 8 pieces. Serve warm and enjoy.
- Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Ensure your oven is fully preheated for a crispy crust. Ingredient Substitutions: Use frozen corn if fresh is unavailable. How to Serve: Pair with a fresh salad. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Dough can be made a day ahead and stored in the refrigerator.