Monday, June 19, 2017

Charred Corn Flatbread




Charred corn is one of our favorite summer go-tos.  It's so easy to make & it pairs with almost anything.  Not to mention, corn is cheap, cheap in the summer months.  We grill up several pieces at once on Sunday & use them all week long in salads, as-is, or our new obsession...as an awesome pizza topper!

The burnt bits of the corn & grilled red onions are full of smoky flavor & the tomatoes, lime & basil add a pop of bright freshness.  If you're not a basil fan, you could totally swap that out for cilantro & it would be just as delicious.  We have only eaten the pizza by ourselves so far, but I think that if you sliced it into smaller pieces, it would make the perfect appetizer for a fajita night with friends. (Mentally adding that to my to-do list now).






Charred Corn Flatbread


1/4 batch of your favorite pizza dough (We use the Joy of Cooking recipe or this recipe from Bobby Flay)
olive oil spray
1 1/2 cups shredded mozzarella (or 12 ounces fresh mozzarella)
2 ears of corn, shucked, soaked, grilled & cut off the cob
1/3 medium red onion, sliced thin & grilled
handful of cherry tomatoes, diced into quarters
lime wedge
grated parmesan for topping
large handful basil, chopped


Preheat oven and pizza stone to 475 degrees.  Flour your surface and roll out dough thin to form a circle about 12 inches or so in diameter.  Poke a few holes in your dough with a fork & spray dough with olive oil spray.  

Top liberally with mozzarella cheese, then add charred corn, onions & tomatoes.  Bake on pizza stone for 6 - 8 minutes, until cheese starts to bubble & the dough begins to brown.  Top with squeeze of lime, sprinkling of parmesan & chopped basil.  Slice & serve immediately.





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