Did I ever tell you guys that last summer, in the throws of first trimester morning sickness, I could barely stomach the thought of eating corn?
Honestly. That first trimester stuff is the pits. I look forward to the harvest of fresh sweet corn every year, and last year there were SO MANY amazing recipes that I just couldn’t even look at without gagging a little. Needless to say, this summer? I’m all over the amazing sweet corn that’s coming out everywhere!
Another thing I’m digging now is fresh heirloom tomatoes. Can we just all agree that these should be the standard? They are just so gorgeous, and the flavors are really fun to play with too. I want my kitchen to be decorated with heirlooms year-round!
The great thing about this pizza is that you can make it as homemade or as convenience-based as you want. Have time to make homemade dough and pesto? Here’s a great pesto recipe using fresh peppers that I make on a monthly basis. And this dough is pretty amazing (although I have a video coming soon-ish with my favorite FAVORITE recipe). Or you can find a great store-bought pesto and a ball of pizza dough in the deli section. Whatever you want – although I’d suggest using as much of the bounty from your local market as possible!
LATE SUMMER FARMER’S MARKET PIZZA
Makes 1 large pizza
- 1 ball pizza dough
- 1/2 cup pesto
- 1 cup mozzarella cheese
- 2 large fresh heirloom tomatoes, sliced very thinly
- 1 cup fresh sweet corn kernels
- 1/2 teaspoon (or more) red pepper flakes
- Place a large baking sheet or pizza stone in a cold oven and preheat to 500ºF.
- While the oven is heating, roll out the pizza dough into a large circle, large enough to fit on the baking sheet.
- When the oven is hot, remove the baking sheet/stone and place the dough on top.
- Bake at 500ºF for 5-7 minutes.
- Remove from the oven.
- Spread the dough evenly with the pesto, then sprinkle with cheese.
- Place the tomato slices on top of the cheese, and sprinkle with red pepper flakes.
- With a spatula, push the pizza off of the baking sheet/stone onto the oven rack.
- Bake for another 5-7 minutes, until the cheese is melted and bubbly and the crust is golden brown.
- Remove from the oven and sprinkle with the fresh corn and red pepper flakes.
- Cut and enjoy!