Adapted from a recipe out of the July 2002 issue of Cooking Light. Mark is already asking for me to make this pizza again. Super-yummy.
Provided by Shannon Holmes
Categories Cheese
Time 1h8m
Yield 2 pizzas, 4 serving(s)
Number Of Ingredients 14
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.
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