Corn and Mozzarella Pizza

Adapted from a recipe out of the July 2002 issue of Cooking Light. Mark is already asking for me to make this pizza again. Super-yummy.

Ready In:
1hr 8mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Shannon Holmes
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@Shannon Holmes
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"Adapted from a recipe out of the July 2002 issue of Cooking Light. Mark is already asking for me to make this pizza again. Super-yummy."
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  1. sugarpea
    Who woulda thunk it? Corn and lime rind? It's positively delicious. I used a different crust but made the topping with corn roasted the night before on the grill while dinner was grilling. I doubled the crushed red pepper flakes and was glad I did. I also doubled the low-fat cheese and made two 12" pies (the size of my pizza stone). They are a beautiful light golden color out of the oven and taste just as light. This is definitely worthy of a repeat performance.
    Reply
  2. Shannon Holmes
    Adapted from a recipe out of the July 2002 issue of Cooking Light. Mark is already asking for me to make this pizza again. Super-yummy.
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