White Pizza, Four Cheese With Summer Corn
- 16 " round pizza pan
- cornmeal for dusting pan along with olive oil
- 1 pound ball of pizza dough, homemade or good quality store bought
- 3 ears of fresh shucked corn, uncooked
- 4 oz. shredded fontina cheese
- 2 balls (not large) of burrata cheese
- ¾ lb. of shredded mozzarella
- a generous handful of grated parmesan, enough to spread all over the pizza
- olive oil
- salt and pepper
- fresh basil leaves
- red pepper flakes optional for garnish
- Note: First and foremost it's important to get your dough to room temperature so it's easy to stretch out into the pan.
- Coat the bottom of your pizza pan with olive oil and a dusting of cornmeal, it keeps the bottom nice and crunchy.
- Stretch your dough onto the pan and place it into a hot prepared oven at 480 degrees for only 5 minutes, then remove it.
- If it bubbles up when you take it out pierce it a few times with a fork.
- Now add and spread all around your fontina and mozzarella cheese, then sprinkle your grated parmesan generously all over.
- Open up your burrata cheese and place dots of it all over the surface.
- Sprinkle the fresh, uncooked corn kernels all over the top, evenly spreading them all over the pizza surface.
- Season with salt and pepper and a drizzle with olive oil.
- Bake at 480 for around 15 minutes or until bottom of crust is deep golden and cheese is all melty.
- Garnish with fresh basil all around and optional red pepper flakes.
- Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/08/white-pizza-four-cheese-with-summer-corn.html
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