Fresh Corn And Pepper Pizza Recipes

Steps:

• Prepare the pepper mixture: Place peppers, onion, jalapeño, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside.
• Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
• Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel).
• Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram.
• To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.

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.

Steps:

• Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
• Remove plastic wrap from 2 pieces of rolled-out pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some oil. Trying not to stretch dough, carefully transfer it oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some oil. When grilling pizzas, rotate them if one side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of Fontina, corn, bell pepper, poblanos, pancetta, or bacon, and scallions. Grill pizzas, covered, about 5 minutes more, or until undersides are golden brown and cheese is melted.
• Top pizzas with coriander and cut into wedges.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic 5 to 10 minutes.
• Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
• Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.
• Lightly brush a baking sheet with olive oil. On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour and up to 4 hours.)
• Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches form heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

Steps:

• 1.Heat large skillet over medium-high heat. Coat pan with oil or cooking spray. Add corn, diced pepper, green onions, garlic, and zucchini; sauté 2 minutes or until just beginning to brown. Stir in milk; cook over medium heat 3-4 minutes or until liquid has almost evaporated. Cool slightly.
• 6.Place egg substitute in a large bowl. Stir in poblano pepper, corn mixture, and cheese.
• 7.Unroll pizza dough onto parchment paper. It should form a 13 x 8 inch rectangle; if it doesn't, use your hands to shape it into one. Spread corn mixture over dough, leaving a 1-inch border. Fold edge of dough over corn mixture. Bake for 12-15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).