I'm gonna need a moment of silence to respect this pizza.
Thanks. Can we just....
Ugh. This pizza was that good. I must admit that there were moments in the assembly process when I questioned what I was doing, but I stuck it out and was really pleasantly surprised by the outcome. This corn pizza can pretty much conquer summer. In fact, I think it's already dropped the mike and walked away. Boom.
I used refrigerated pizza crust dough for this pie. Don't judge. I don't "do" dough. Or I should say that dough and I don't actually get along. Only questionable things can come from my experimentation in that arena. Anyhow, today I am thankful for refrigerated pizza crust. I made sure to sprinkle some extra parmesan cheese on the crust so even if you happen to get more crust than another person (ahem...I will never be able to roll out any sort of dough into a perfectly geometric shape) you're still getting a treat. Go get you some!
Side note: I'm heading to my first ever food blog conference tomorrow in NYC!!! Ahhhh!!! What to wear? Is my phone charged? Don't I have a notebook that doesn't have flour all over it somewhere in this apartment? Camera or no camera? I may still be getting it all together, but I'm excited to meet some cool new people and see a few old friends!
makes 1 pizza
- 1 can refrigerated pizza dough
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 8 ounces fresh mozzarella
- raw kernels from 1 ear corn
- 1/3 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 4 large basil leaves
1) Preheat oven to 475 degrees F.
2) Roll out the pizza dough on a baking sheet covered in parchment paper.
3) Brush 2 tablespoons olive oil over the dough.
4) Spread the minced garlic over the dough, then top with slices of the mozzarella.
5) Sprinkle the corn kernels on top of the cheese.
6) Top with the grated Parmesan.
7) Drizzle 1 tablespoon olive oil over the pizza and sprinkle with the salt.
8) Bake in the oven for 10 minutes.
9) Remove pizza from the oven and allow to cool for a few minutes, before topping with the basil. Serve immediately.