Corn And Mozzarella Pizza Recipes

MOZZARELLA CORNBREAD PIZZA

Steps:

• Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.

CORN AND TOMATO PIZZA

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.

CORN AND BACON PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a cookie sheet or pizza pan with parchment paper.
• Place crust on the prepared pan.
• Puree 2/3 cup of corn kernels in a blender until smooth. Add water, 1 teaspoon at a time, if needed. Spread the puree evenly across the crust, almost to the edge. Sprinkle 2 ounces Parmesan cheese evenly over the corn puree.
• Top the corn puree and cheese evenly with 4 tablespoons corn, bacon, and green onions. Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake in the preheated oven until the crust is golden and crispy, 13 to 15 minutes. Serve warm.

CORN AND MOZZARELLA PIZZA

Steps:

• Place the shucked corn on broiler pan and broil 10 minutes, turning as one side gets browned.
• Cool and cut kernels from corn to measure 1 cup and set aside.
• Place the oil and red pepper in a microwave safe bowl and microwave on high for 30 seconds.
• Sir in garlic and set aside.
• Dissolve the yeast in 1/4 cup warm water in large bowl and let stand for 20 minutes.
• Add the 2 cups flour, 1/2 cup warm water, milk, applesauce and 3/4 teaspoon salt to yeast mixture and mix well.
• Turn dough out on floured surface.
• Knead until smooth and elastic.
• Add enough remaining flour to prevent dough from sticking to hands.
• Place dough in large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free of drafts, 40 minutes or until doubled in size.
• Punch dough down, cover and let rest for 5 minutes.
• Preheat oven to 500 degrees.
• Divide dough in half and roll each half into a 9 inch circle on a floured surface.
• Place each portion on a pizza pan or baking sheet coated with cooking spray and 1 tablespoon cornmeal or place on pizza stone.
• Crimp edges of dough with fingers to form a rim.
• Brush one dough portion with half of oil mixture, sprinkle with 1/2 cup of cheese, corn, and onion.
• Sprinkle with 1 teaspoon salt.
• Bake at 500 degrees for 8 minutes or until golden.
• Sprinkle with 1 tablespoon chives and 3/4 teaspoon lime rind.
• Repeat with remaining ingredients.
• A serving is half of one pizza!
• Dive in, it is so good.

GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL

Steps:

• Let dough sit at room temperature (in package) 4 hours.
• Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
• Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
• Preheat grill to medium. 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.
• Flip dough. 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. Top with basil, and serve.