Fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust is a Mediterranean recipe that serves 4. One portion of this dish contains about 19g of protein, 31g of fat, and a total of 747 calories. For $3.33 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around roughly 45 minutes. It is brought to you by Foodista. Head to the store and pick up sea salt, basil, extra virgin olive oil, and a few other things to make it today. This recipe is liked by 9 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is spectacular. Similar recipes are Cheese and Tomato Pizza with Garlic Bread Crust, Taco Pizza with Easy Cornmeal Crust {PLUS Pizza Kit Giveaway!}, and Roasted Tomato Pizza with Fresh Basil and Homemade Pizza Sauce.
fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust Instructions
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
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