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Summer Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Summer Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade, ~12-inch); 1 tbs olive oil (for brushing); 2 tbs all-purpose flour (for dusting); 1 tbs basil pesto (prepared); 3 oz asiago cheese, finely grated; 3 oz mozzarella (optional); 1 ear fresh corn (kernels removed, about 1 ear); 0.5 piece zucchini (medium); 8 piece cherry or small plum tomatoes; 1 piece jalapeño (sliced thin, seeds kept or removed to taste); 1 tsp garlic (minced); 6 leaf fresh basil leaves (for garnish); 0.5 tsp lemon zest; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 tbs olive oil (for roasting tomatoes and zucchini); 0.5 tsp balsamic vinegar (optional, for roasted tomatoes)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time1h

Serves2

pesto, corn, zucchini, fresh sliced jalapeño, roasted tomatoes, and asiago cheese. mozzarella can be added for an additional charge.

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Ingredients

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Dough & Assembly

1 piece pizza dough (store-bought or homemade, ~12-inch)

1 tbs olive oil (for brushing)

2 tbs all-purpose flour (for dusting)

Sauce & Cheese

1 tbs basil pesto (prepared)

3 oz asiago cheese, finely grated

3 oz mozzarella (optional)

Vegetables & Toppings

1 ear fresh corn (kernels removed, about 1 ear)

1/2 piece zucchini (medium)

8 piece cherry or small plum tomatoes

1 piece jalapeño (sliced thin, seeds kept or removed to taste)

1 tsp Garlic (minced)

6 leaf fresh basil leaves (for garnish)

1/2 tsp Lemon zest

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Roasting & Finishing

1 tbs olive oil (for roasting tomatoes and zucchini)

1/2 tsp balsamic vinegar (optional, for roasted tomatoes)

Method

Prepare oven and bake surface

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven on the middle rack while preheating. If using a baking sheet, turn it upside down and place it in the oven to preheat as well (about 45 minutes total).

Roast tomatoes and prepare vegetables

Roast tomatoes

Halve cherry tomatoes and place them cut-side up on a small baking sheet or bowl. Toss with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp balsamic vinegar (optional). Roast in preheated oven for 10–12 minutes until just blistered and softened. Remove and set aside.

Prepare corn

If using fresh ear of corn, remove kernels with a sharp knife. For extra flavor, you can char the kernels in a hot skillet with 1/2 tsp olive oil over high heat for 2–3 minutes until light brown. Set aside to cool slightly.

Prepare zucchini

Thinly slice the zucchini into rounds (about 1/8-inch thick). Toss with 1/2 tsp olive oil, a pinch of salt and a little black pepper. If you prefer the zucchini softer, warm them in the oven for 4–5 minutes while the tomatoes roast, or quickly sear in a hot skillet for 1–2 minutes per side. Pat dry on paper towel if needed.

Prepare jalapeño

Thinly slice the jalapeño into rounds. Remove seeds if you want milder heat. Set aside. Mince the garlic and set aside with the sliced jalapeño.

Assemble pizza

Shape dough

Lightly dust a work surface with flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel if using a stone.

Brush and sauce

Brush the dough lightly with 1 tbs olive oil (reserve a little for finishing). Dollop the 1 tbs pesto across the center and spread it thinly, leaving the outer 3/4–1 inch of the edge bare for the crust.

Build toppings

Evenly distribute the charred or raw corn kernels over the pesto, followed by the zucchini slices in a single layer. Scatter the roasted tomatoes across the pizza. Sprinkle the 3 oz grated asiago cheese evenly over the toppings. If adding mozzarella, scatter the optional 3 oz shredded mozzarella now. Evenly distribute the thin jalapeño slices and minced garlic over the pizza. Finish with lemon zest, the remaining 1/4 tsp salt and 1/8 tsp black pepper.

Bake and finish

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking surface. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Rotate halfway through baking for even coloring if needed.

Finish

Remove the pizza from the oven. Brush the crust lightly with the reserved olive oil. Scatter fresh basil leaves over the hot pizza. Let rest 2 minutes, then slice and serve.