Monday, May 4, 2009

Corn Pizza

Whenever I make pizza I tend to make two pizzas. "Joe's pizza" will have toppings commonly found at a pizza place. "Amy's pizza" either has unusual toppings or toppings that Joe doesn't like such as onions or pineapple. I always eat some of both pizzas. Joe will only try my pizza if it is onion-free. He doesn't like half-and-half pizzas because the onions on one side somehow contaminate the non-onion side.

Last week was no different. I knew I would be making pepperoni for Joe, but I didn't really know what the other would be until I started cooking. The $0.19 ears of corn in my crisper drawer called out to me. I don't recall ever using corn on pizza, but the other veggies (carrots, celery, super old daikon) just didn't inspire me like the corn did.

That night I baked the pepperoni pizza first. Joe and Samantha ate the pepperoni pizza while I worked on the corn pizza. When the corn pizza was done, we all had some. Joe was skeptical about putting corn on a pizza, but he went back for a second slice which meant he liked it. Samantha is an unpredictable toddler whose eating habits are typical for her age. Yet she ate more of the corn pizza than she did of the pepperoni. That spells success in this house.

I can't personally vouch for the reheatability of it because Joe took all the leftovers to work. He said his coworkers laughed at him for eating corn on pizza, but he didn't mind because it microwaved well without the warmed-over flavor that pizza often gets.

Corn Pizza

1/2 lb of your favorite pizza dough
1 T or so of EVOO
1 garlic clove, chopped
2 ears of corn, kernels cut off
1 c shredded mozzarella cheese
Italian seasoning

Preheat oven to 450. Spray a cookie sheet or pizza pan with non-stick spray. Press out the dough to desired size in the pan. Drizzle the olive oil onto the dough and brush to coat evenly. Lightly rub the garlic all over the dough. Sprinkle the corn over the garlic; cover with cheese. Season with Italian seasoning, to taste. Bake for about 20 minutes or until the crust is browned and the cheese is beautifully melted.

Now listening to The Laurie Berkner Band - Five Days Old on iTunes
via FoxyTunes

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