Corn & Tomatillo Pizza with Fresh Tomatoes & Basil

Yield

Yield: 4 Servings

Ingredients

  • 15 ounces pizza dough (enough to make a 12-14 inch pizza)
  • 1½ cups fresh corn kernels (from about 2 ears)
  • 1½ cups tomatillos, large dice (husks removed)
  • 3-4 Tbsp olive oil, divided
  • ½ + ¼ tsp salt
  • ¼ cup finely grated Parmesan or sharp cheddar cheese
  • 1 tsp garlic, minced
  • 2 tsp sunflower or vegetable oil
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, sliced thinly
  • ¼ tsp salt
  • 8 oz mozzarella or Monterey Jack cheese, shredded
  • 2 small or 1 medium tomato, sliced thinly
  • ½ cup fresh basil leaves, chiffonade (sliced thinly)

Instructions

  1. Bring dough to room temperature if it has been frozen or refrigerated. Preheat oven to 400°F.
  2. In a food processor, combine fresh corn kernels, diced tomatillo, 2 Tbsp olive oil and ½ tsp salt. Pulse several times to roughly chop the vegetables and combine the mixture. The mixture should still be chunky. Do not puree it to a smooth consistency. Put the corn mixture in a strainer placed over a bowl and let set for about 10 minutes to drain off excess moisture. Once the corn has been drained, place the mixture into a bowl and stir in the garlic and Parmesan or sharp cheddar cheese. Set aside.
  3. Heat a small sauté pan over medium heat. Add 2 tsp sunflower or vegetable oil. Once the oil is hot, add the mushrooms, onions, and ¼ tsp salt. Sauté vegetables until they are tender. Remove from heat and set aside.
  4. Oil a pizza pan or stone with olive oil. Press the dough out evenly on the pan to about 12-14 inches in diameter. If you like a thin, crispy crust, press the dough a little thinner. Put the pizza crust in the preheated oven and par bake for about 10-12 minutes. Remove the crust from the oven and spread half of the shredded mozzarella or Monterey Jack cheese on the crust. Next, spread the corn & tomatillo mixture on the crust, taking it all the way to the edges. Top with sautéed onions & mushrooms and spread the remaining shredded cheese on top.
  5. Return the pizza to the oven and bake until the crust is golden, and the cheese is melted and lightly browned. Remove from the oven and top with thin slices of tomato and basil. Cut and serve.

Notes

This recipe was created by a previous Harmony Valley Farm chef, Andrea Yoder, and was featured in a previous newsletter in 2014.

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Corn & Tomatillo Pizza
Corn & Tomatillo Pizza
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