fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust
Total Steps
30
Ingredients
20
Tools Needed
10
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napa farmhouse 1885Ingredients
- coarse grind cornmeal
- 1 1/2 cups white whole wheat flour
- 1/4 cup extra virgin olive oil
- extra virgin olive oil
- 1 tablespoon honey
- 1 cup fine grind cornmeal
- 1 cup warm water
- pinch sea salt
- 1 package active dry yeast
- freshly ground black pepper
- coarse grey salt
- 6 cloves garlic, chopped
- 1 tablespoon wild honey
- 24 Italian tomatoes, cut in half lengthwise
- handful fresh basil, torn
- dried red pepper flakes
- fresh buffalo mozzarella, cut into bite sized pieces
- pickled garlic
- roasted tomatoes
- 2 ears corn, freshly shucked
Instructions
Step 1
roasted tomatoes recipe
Step 2
preheat oven to 275 degrees.
Step 3
line a rimmed baking sheet with parchment paper.
Step 4
place tomatoes, cut side up, on top of paper.
Step 5
drizzle honey over tomatoes.
Step 6
sprinkle garlic and a pinch each salt and pepper over honey. drizzle olive oil over tomatoes (2 passes of bottle).
Step 7
place in preheated oven and roast for 3 hours.
Step 8
remove from oven, scrape tomatoes and all juices into small bowl.
Step 9
drizzle additional olive oil over tomatoes.
Step 10
cover with saran wrap. store in refrigerator for up to 1 week.
Step 11
cornmeal crust recipe
Step 12
add water to bowl of upright mixer and sprinkle yeast over top.
Step 13
using the paddle attachment, mix until yeast has dissolved.
Step 14
add salt, olive oil and honey and mix to combine.
Step 15
add flour and process just until incorporated.
Step 16
add the cornmeal and process until incorporated.
Step 17
process an additional minute until the dough has formed into a ball. do not over mix.
Step 18
remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl.
Step 19
turn balls a few times to ensure they are totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size 45 minutes to 1 hour.
Step 20
remove from bowl and place on a lightly floured counter.
Step 21
use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick.
Step 22
place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)
Step 23
pizza assembly and recipe
Step 24
preheat oven to 500 degrees.
Step 25
drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt.
Step 26
sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking.
Step 27
drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil.
Step 28
place in preheated oven.
Step 29
bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.
Step 30
remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately