Tomato And Sweet Corn Pizza Recipes

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CORN AND TOMATO PIZZA



Corn and Tomato Pizza image

Provided by Katie Lee Biegel

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 7

8 ounces prepared pizza dough, formed into a circle
Olive oil, for brushing
1 ear of corn, kernels cut from the cob
1/4 cup grape tomatoes, sliced in half
Fresh mozzarella slices, for topping
1 tablespoon very thinly sliced scallions (white ends)
2 fresh basil leaves, torn into pieces

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.

SUMMER PIZZA WITH CORN, TOMATOES AND SAUSAGE



Summer Pizza with Corn, Tomatoes and Sausage image

Provided by Katie Lee Biegel

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 8

One 5-ounce store-bought pizza crust, such as Good & Gather™ Organic Ultra Thin Pizza Crust
Olive oil, for brushing and drizzling
1 cup torn or shredded mozzarella, such as Good & Gather™ Mozzarella Cheese
1/4 cup grape tomatoes, sliced in half
One 3-ounce pre-cooked Italian sausage, thinly sliced
1 small ear corn, kernels cut from the cob
1 tablespoon very thinly sliced scallion whites
2 fresh basil leaves, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Brush the pizza crust lightly with some oil on both sides and put on the prepared baking sheet. Top with the mozzarella, tomatoes, sausage and corn. Bake until the crust is golden and the cheese is melted, 8 to 10 minutes. Top with the scallion whites and basil, then drizzle with some oil.

SUMMER CORN & TOMATO VEGAN PIZZA



Summer Corn & Tomato Vegan Pizza image

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

1 pound 16 ounces homemade or store-bought pizza dough (I'm on a Trader Joe's whole wheat kick)
1 1/2 cups fresh corn kernels (cut from 2 medium ears of corn, divided)
2 medium cloves garlic (minced)
2 tablespoons olive oil + more for brushing pan and crust
1/4 cup full-fat coconut milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small white onion (sliced and rings separated)
1/2 pint cherry tomatoes or 2 medium ripe tomatoes (sliced thin)
1/2 cup fresh basil

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.

GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL



Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil image

A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 5h20m

Number Of Ingredients 9

15 ounces store-bought pizza dough
1 1/3 cups corn kernels (from 2 ears)
1/2 ounce Parmesan cheese, grated (1/4 cup)
3/4 teaspoon minced garlic (from 1 medium garlic clove)
4 tablespoons extra-virgin olive oil, divided
Coarse salt
2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)
4 to 6 ounces mozzarella, thinly sliced
1/2 cup fresh basil leaves

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.

PIZZA WITH TOMATOES, CORN, SAUSAGE AND PEPPERS



Pizza With Tomatoes, Corn, Sausage and Peppers image

Provided by Marian Burros

Categories     pizza and calzones, appetizer, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

6 ounces low-fat sausages
16 ounces whole red peppers or 14 ounces chopped, ready-cut (4 cups)
2 teaspoons olive oil
2 pounds ripe tomatoes
3 ears corn or 2 cups corn kernels
Several sprigs fresh basil to yield 1/4 cup chopped
4 9- or 10-inch no-fat added flour tortillas
1 teaspoon anchovy paste
8 large Italian, Greek or French olives
Freshly ground black pepper to taste

Steps:

  • Turn oven to 350 degrees.
  • Remove sausages from their casings or cut into bite-size pieces and cook in nonstick skillet until brown.
  • Seed and chop the whole peppers.
  • Heat a large nonstick skillet until it is very hot; reduce the heat to medium high and add the oil. Saute the peppers in the hot oil until they begin to soften.
  • Wash, trim and halve tomatoes. Squeeze tomatoes in your hands to get rid of some of the seeds and juice. When peppers are softened, stir in tomatoes and continue cooking over medium heat while you scrape kernels from the corn and chop the basil.
  • Place the tortillas directly on the oven rack and bake until they are brown and crisp, just a couple of minutes. Watch carefully because they will bake quickly.
  • When the tomatoes are soft and some of the liquid has cooked away, add the corn, basil and anchovy paste and cook over low heat for a couple of minutes.
  • Pit olives and chop and stir into pan while corn cooks. Season with pepper.
  • When tortillas are cooked, remove from the oven and top two of them with half of the topping mixture and serve. Keep topping warm and spoon over the remaining tortillas when you are ready for seconds.

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE



Grilled Pizza with Tomatoes, Corn and Cheese image

Categories     Cheese     Tomato     Kid-Friendly     Backyard BBQ     Parmesan     Corn     Grill     Grill/Barbecue     Jalapeño     Bon Appétit     Small Plates

Yield Makes 4 breads (6 servings per bread)

Number Of Ingredients 12

1/4 cup warm water (105°F. to 115°F.)
1 1/2 teaspoons dry yeast
1 1/2 cups water, room temperature
2 1/2 teaspoons coarse salt
3 3/4 cups (about) unbleached all purpose flour
Extra-virgin olive oil
1 1/2 cups grated Parmesan cheese (about 3 1/2 ounces)
1 1/2 cups grated Fontina cheese (about 6 ounces)
4 medium tomatoes, thinly sliced
1 cup fresh corn kernels or frozen, thawed
1/4 cup chopped fresh cilantro or Italian parsley
4 teaspoons minced seeded jalapeños

Steps:

  • Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
  • Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
  • Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
  • Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
  • Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

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