Summer Corn Tomato Vegan Pizza Recipes
SUMMER CORN & TOMATO VEGAN PIZZA
Pizza without cheese? Believe it or not, it can be utterly delicious! This summertime pizza with its creamy, garlicky sauce and peak-season produce is proof positive.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Brush a large cookie sheet lightly with olive oil or prepare a pizza stone. Roll or pull the dough into an approximately 14-inch diameter circle. Brush entire crust with olive oil.
- Place 1 cup corn, 2 tablespoons olive oil, garlic, coconut milk, 1/8 teaspoon salt, and pepper in the pitcher of a blender or in a food processor fitted with the S-blade. Blend until nearly smooth but with a bit of remaining texture from the corn.
- Pour sauce on pizza dough and spread in an even layer, leaving a 1/2-inch border. Layer on the onions, then the tomatoes, and then sprinkle on the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-12 minutes. Remove from oven and top with basil and a couple of pinches of kosher salt, if desired. Slice and serve.
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.
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