Best Corn And Mozzarella Pizza Recipes

TOMATO, BASIL, AND CORN PIZZA

Steps:

• Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)
• Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough rectangle on the cornmeal. Let stand 5 minutes.
• Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.

CORN AND TOMATO PIZZA

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.

MEDITERRANEAN PIZZA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 400 degrees F.
• Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.

MOZZARELLA CORNBREAD PIZZA

Steps:

• Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.

CORN AND MOZZARELLA PIZZA

Steps:

• Place the shucked corn on broiler pan and broil 10 minutes, turning as one side gets browned.
• Cool and cut kernels from corn to measure 1 cup and set aside.
• Place the oil and red pepper in a microwave safe bowl and microwave on high for 30 seconds.
• Sir in garlic and set aside.
• Dissolve the yeast in 1/4 cup warm water in large bowl and let stand for 20 minutes.
• Add the 2 cups flour, 1/2 cup warm water, milk, applesauce and 3/4 teaspoon salt to yeast mixture and mix well.
• Turn dough out on floured surface.
• Knead until smooth and elastic.
• Add enough remaining flour to prevent dough from sticking to hands.
• Place dough in large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free of drafts, 40 minutes or until doubled in size.
• Punch dough down, cover and let rest for 5 minutes.
• Preheat oven to 500 degrees.
• Divide dough in half and roll each half into a 9 inch circle on a floured surface.
• Place each portion on a pizza pan or baking sheet coated with cooking spray and 1 tablespoon cornmeal or place on pizza stone.
• Crimp edges of dough with fingers to form a rim.
• Brush one dough portion with half of oil mixture, sprinkle with 1/2 cup of cheese, corn, and onion.
• Sprinkle with 1 teaspoon salt.
• Bake at 500 degrees for 8 minutes or until golden.
• Sprinkle with 1 tablespoon chives and 3/4 teaspoon lime rind.
• Repeat with remaining ingredients.
• A serving is half of one pizza!
• Dive in, it is so good.