My beloved Cooking Light features several pizza recipes. Every one that I’ve tried has been delicious and so when I came across a package of Trader Joe’s herbed pizza dough in my freezer I knew just where to turn.
The recipe that I chose turned out delicious. It’s really light and a wonderful reminder of summer in this dreary weather. The scattering of scallions and lime zest after the pizza bakes is a must. It really helps to extenuate the smokey taste of the mozzarella and the sweet onions. Also, you can’t go wrong with grilled corn.
Corn and Smoked Mozzarella Pizza
2 ears shucked corn
2 Tablespoons olive oil
1/4 teaspoons crushed red pepper
1 garlic clove, minced
1 cup (4 ounces) shredded smoked mozzarella cheese
1 cup very thinly sliced red onion
2 tablespoons chopped chives
1 1/2 teaspoons grated lime rind
package of prepared pizza dough (I used Trader Joe's Herbed Pizza Dough)
(Makes 2, 9 inch pizzas)
1. Prepared grill or broiler
2. Place corn on grill rack or broiler pan coated with cooking spray; cook ten minutes, turning occasionally. Cool. Cut kernals from corn to measure 1 cup; set aside.
3. Place 1 tablespoon oil and red pepper in a small bowl; microwave on HIGH 30 seconds. Stir in garlic; set aside.
4. Preheat oven to 500 degrees
5. Roll out prepared pizza dough into a 9-inch circle on a lightly floured surface. Working with one portion at a time, place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
6. Brush dough with oil mixture; sprinkle with cheese. Top with 1/2 cup cheese. Top with 1/2 cup corn and 1/2 cup onion. Sprinkle with 1/4 teaspoon of salt. Bake at 500 degrees for 8 minutes or until golden. Sprinkle pizza with 1 tablespoon chives and 3/4 teaspoon lime rind. Cut into wedges. Enjoy!