* * I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hands down, one of my favorite foods is pizza. I’m sure I’ve disclosed this numerous times before. Many people are apprehensive about making their own dough, but this recipe is extremely easy and also very forgiving. It’d take some effort to mess it up!
The following recipe is a simple summer pie, featuring one of my husband’s favorite summer pizza toppings — fresh sweet corn! Combined with cherry tomatoes, this pizza has some delightful sweetness to it. To balance that, however, I strayed from the usual marinara, and created a creamy, lightly spiced cream sauce. The addition of Cabot Cheese Vermont Sharp and Seriously Sharp Cheddar, rather than mozzarella cheese also offers a nice tang to pull everything together.
This is an easy recipe, for a very family friendly summer pizza. Serve it with a fresh green salad and this is a simple vegetarian friendly meal!
Summer Corn and Cherry Tomato Pizza
Makes one 13×18-inch pizza, serves 6-8 people
Ingredients:
For the dough:
3 1/2 cups bread flour
2 1/2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon sugar
1 1/3 cups water
olive oil for pan
For the sauce:
4 ounces cream cheese, room temperature
1/2 cup sour cream
2 cloves garlic, crushed
1/2 teaspoon ground chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
salt, to taste
For the pizza:
1/2 cup cherry tomatoes, halved
1 large ear corn, cut off the cob
4 ounces Cabot Cheese Vermont Sharp Cheddar, shredded
8 ounces Cabot Cheese Seriously Sharp Cheddar, shredded
1/4 cup chopped chives
Directions:
Prepare the dough:
In a bowl, stir the flour, yeast, salt and sugar together. Add the water and mix until well blended. Cover the dough and let it rise at room temperature for about 2 hours.
Oil a 13×18 inch rimmed baking sheet generously with olive oil. Gently dump the dough onto the pan, stretching and pressing it out to the edges. If it springs back, wait about 5 minutes and then continue stretching the dough. If it tears, just piece it back together.
Preheat your oven to 500 degrees F.
Prepare the sauce:
In a bowl, stir together the cream cheese, sour cream, garlic, chili, paprika, cumin and salt until thoroughly combined.
Prepare the pizza:
Spread the sauce onto the pizza, getting it all the way to the outer edges of the dough. Sprinkle on the fresh corn, followed by Cabot Cheese Vermont Sharp Cheddar and Cabot Cheese Seriously Sharp Cheddar. Sprinkle the cherry tomatoes and chives around the pizza.
Bake for 15-20 minutes, until the edges are just slightly charred and the cheese is bubbling, lightly browned, on top.
Some mornings you have to get yourself a stuffed bagel (chicken sausage and cheese) and drink too much coffee (black, please).
Julie Hashimoto-McCreery
