Corn and Tomato Pizza PieTell a Friend
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This pizza celebrates "the ingredients that represent summer"
Prep Time: 60 min(s)
Cook Time: 0 min(s)
Recipe Type: Public
Posted By: wsjrecipes
Posted On: Aug 07, 2012
Number of Servings:
- 3 3/4 cups - All Purpose Flour
- 1/4 teaspoons - Active Dry Yeast
- 2 teaspoons - Sea Salt
- 1 1/2 cups - Water
- 4 tablespoons - Butter
- 1 cups - Whole Milk
- 1 pinchs - Salt
- 1 dashes - Nutmeg
- 3 tablespoons - Grated Parmesan
- 2 ounces - Fresh Mozzarella pulled into 5 clumps
- 1 cloves - Garlic thinly sliced
- 1 pinchs - Chili Flakes
- 1 - Drizzle of Extra Virgin Olive Oil
- 5 whole - Cherry Tomatoes halved
- 1/3 cups - Fresh Corn Kernels
- 8 leaves - Basil torn
One day in advance, make dough: In a large bowl, thoroughly combine 3¾ cups all-purpose flour, ¼ teaspoon active dry yeast, 2 teaspoons sea salt and 1½ cups water, using hands or a large spoon. Cover with plastic wrap and leave at room temperature for about 18 hours, until dough has more than doubled.
Flour a work surface and divide dough into four equal parts. Shape each into a ball, cover with a damp cloth and let rest about 2 hours.
Make the béchamel: In a small saucepan, melt 4 tablespoons butter. Add 2 tablespoons all-purpose flour and whisk until a paste forms. Slowly add 1 cup whole milk, whisking. Bring just to a boil, stirring constantly. Lower heat to medium-low and cook until reduced and thickened, about 10 minutes. Stir in pinch of salt and dash of nutmeg.
Make pizzas: With a pizza stone about 8 inches from the broiler, preheat oven to 500 degrees for 30 minutes. Ten minutes before baking, switch oven to broil. Stretch one ball of dough into a 10-inch round, lay on a peel dusted with either flour or cornmeal, and spread on ¼ cup béchamel. Sprinkle on 3 tablespoons grated Parmesan, then scatter 2 ounces fresh mozzarella (pulled into 5 clumps), 1 garlic clove (thinly sliced), a pinch of chili flakes , a pinch of sea salt and a drizzle of extra-virgin olive oil. Scatter 5 cherry tomatoes (halved), 1/3 cup fresh corn kernels and 8 torn basil leaves across pie.
With a quick jerk, slide pie onto pizza stone and broil for 3½ minutes, until the top is bubbling and the crust is nicely charred. Repeat with remaining balls of dough.