Sweet Corn Pizza Two Ways

Every class we make a few adjustments to our CSA plan to try and align it more and more with what we think the best blend of produce is for our CSA members. This class we decided that mean means more sweetness corn than in years by. We planted two massive plantings ( of 11 beds each ! ) and budgeted to buy in organic fresh corn an extra two times from great growers in our community .
The gratifying corn we grew turned out absolutely dramatic. We got the fields in the earliest we ever had and both plantings turned out precisely perfectly– crank, sweetly, full ears with beautiful whiten and chicken kernels. And for once, there has been so much fresh corn bounty to contribution with our team and bring into our kitchen .
Sweet corn by and large only grows one ear per stalk that is good enough to harvest. occasionally, there is a second ear on the plant, but it normally remains under advanced and/or fills out a short funny story. This year, we got moment ears on most stalks and though fallible and not about good enough choice for CSA members ( they required a set of trimming ), they were filled out enough for us to use !
This was super fun because we were able to have more access to sweet corn than in years past. Whenever we had a sweetly corn whiskey crave we could head to the field and harvest some second ears to bring home and toy with. We ’ ve never had thus much of our gratifying corn available and it ’ s been ace playfulness to get a lot more creative.

I feel like my sweet corn rhythm method of birth control is broadly constantly the same. I eat boiled or grill ears of corn slathered in butter, salt and capsicum non-stop a soon as sweet corn comes into season. once I ’ ve done that for two weeks I evolve to fresh corn salads- delectable side dishes packed full of dessert corn, cucumbers, tomatoes, zucchini, peppers and whatever else I have on handwriting. And then, the season is normally over. I run away of corn before I actually get to experiment. But this class, with four straight weeks of gratifying corn for our members and an abundance of seconds, I can start to get wild– like putting it onto pizza .
These beautiful fortunate pizza are decidedly my current favorite manner to eat sweet corn. I in truth wanted to try two different versions : one that paired gratifying corn with the summer zucchini abundance we ’ re still experiencing at our farm, and one that kept things extremely bare and fresh with barely sweet corn, some alliums and a bare pesto sauce to celebrate the bang-up basil snip we ’ ve got this year. I figured one would be a strike and one would be equitable approve and I ’ five hundred share the better of the two recipes with you .
well, they both turned out absolutely ! And equitable different adequate that I couldn ’ t protest sharing both recipes .
The Pesto, Sweet Corn & Scallion Pizza is extremely quick and simple– specially with the addition of a boughten boodle and pesto. It ’ s literally equitable boiled corn tossed in a bowling ball with some scallions and garlic before being thrown onto a pizza crust. Could not be easier !
This time of year, we seem to constantly have pesto in the electric refrigerator so I used that for the sauce, but if that isn ’ t your situation, by all means use boughten pesto ! The gratifying corn, scallions and crimson pepper flakes are such potent flavors that a lackluster pesto from the memory won ’ metric ton damage things a bit. If you don ’ t have pesto on hand and preceptor ’ triiodothyronine want to a run to the store, a flying egg white sauce would besides be outstanding .
The second base pizza takes a refer more work ( and clock ) but is still fairly dim-witted. It requires you to shred zucchini, leave it to drain for 30 minutes and then squeeze it dry ( a lot like you would have to do to make fritters, bread, or a zucchini crust ). I don ’ t love all that homework work but the combination of dried shred zucchini with mozzarella cheese as basically the sauce and top for the pizza is good transformational. It elevates the bore zucchini in your electric refrigerator suddenly finding itself in the back of your electric refrigerator ) into something so freak out decadent .
I can not take province for this technique. It comes from Food52 and their vault of Genius recipes. We love making this pizza once we get bored of zucchini made most other ways. Adding the dessert corn barely sends it over the top .
I hope you enjoy playing with both of these pizza recipes and you ’ re enjoying the delightful August season of local anesthetic food just a much as we are. felicitous summer love !
Makes 1 pizza
Serves 3-4
Takes 45 minutes

Read more: Who Invented Pizza?

3 ears sweetly corn
3-4 garlic cloves ( or scapes ), minced
1 crowd scallions, thinly sliced
1/2 batch favorite pizza dough ( or 1 boughten pizza crusts )
1/2 cup prepared pesto
1-1/2 cups shredded mozzarella
1/2 teaspoon loss pepper flakes

  1. Preheat oven to 500 degrees.
  2. While you wait for the oven to preheat, bring a large kettle of water to a boil. Once boiling, cook corn for 3 minutes.* Rinse under cold water.
  3. Use a knife to remove kernels from ears. Place in a medium bowl along with garlic and scallions.
  4. When oven is pre-heated, roll out crust and bake for 10 minutes.
  5. Spread pesto on pre-baked crust. Top with sweet corn mixture and shredded cheese. Finish with red pepper flakes. Bake for 10-15 minutes longer until crust and cheese are golden brown.
  6. Let sit for 5 minutes before serving.

*If making both pizza, boil all five ears of corn at once to save yourself some prison term .
Makes 1 pizza
Serves 3-4
Takes 1 hour
2 pounds zucchini, shredded ( about 5 cups )
1-1/2 teaspoons Kosher salt
1-1/2 cups shredded mozzarella
2 ears sweetness corn
1/2 batch favorite pizza boodle ( or 1 boughten pizza crusts )

  1. Toss shredded zucchini and salt together in a large bowl. Once zucchini is well mixed with salt, dump into a colander. Place the colander over the bowl and allow to drain for 30 minutes.
  2. After zucchini has been sitting for 20 minutes, preheat oven to 500 degrees.
  3. While you wait for the oven to preheat and the zucchini to drain, bring a large kettle of water to a boil. Once boiling, cook corn for 3 minutes.* Rinse under cold water.
  4. Remove the kernels from the ears of corn and set to the side.
  5. Once the zucchini has soaked for 30 minutes, transfer the colander to the sink and press with your hands to remove excess liquid. You likely won’t get it all. You want the shredded zucchini to be fairly dry so if yours still seems wet, place it in a thin towel or cheesecloth and continue squeezing until very little liquid comes out.
  6. Dump any liquid that accumulated in the bowl as well and dry it with a towel. Return the zucchini to the bowl and add the cheese. Toss to combine, using you fingers to break up any clumps. Place mixture on your prepared pizza crust. Top with corn.
  7. Bake in preheated oven for 25 minutes until golden brown.
  8. Let sit 5 minutes before serving.

    *If making both pizzas, boil all five ears of corn at once to save yourself some time.

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