I sincerely apologize to my blog readers as I have been otherwise occupied much of the time lately. Over the last several months I have been volunteering my time helping to run a local restaurant out at Lake Nacimiento. It has been quite an undertaking scooping up most of my extra time and energy! Hence my lack of authorship as of late for my personal blog. You can still find my Talley Farms recipes printed bi-weekly in Coast News as well as in their seasonal publications, such as Living Lavishly magazine!
At the restaurant, we are working on hiring additional staff intending to take many of the day to day items off my plate, so I expect to be back to my blog real soon! In the interim, I want to share a fantastic recipe that I recently made that you will absolutely love!! It’s a pizza made without cheese, and I promise – you won’t even miss it!
One of the best things about this pizza is the scrumptious taste of fresh summer corn in both the sauce and the toppings. Pair that with some of the seasons best tasting heirloom tomatoes and basil and you have a true winner!
It is done as most artisan pizza’s should be made, with a mere 3 toppings. Overloading thin crust pizza’s is one of the most common errors made. My motto is, “less is more” when it comes to making a gourmet pizza. The fresher the ingredients, the better the taste. And it doesn’t get fresher or better tasting than with Talley Farms produce!
Why don’t you miss the cheese on this pizza? It’s because the sauce that tops it is made from a mixture of fresh corn, garlic, olive oil and coconut milk and it’s amazing. I promise you will absolutely love it! It was voted hand’s down, the best pizza of the day.
- 1 pizza dough for a large pizza (homemade or store bought)
- pinch of semolina flour (if using a pizza stone)
- 2 ears of corn, shucked and kernels cut off, divided
- 2 garlic cloves, minced
- 2 tablespoons olive oil, plus a bit extra
- 1/4 cup coconut milk
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/2 red onion, halved and thinly sliced
- 2 heirloom tomatoes, sliced 1/4″ thick
- 1/2 cup fresh basil, chiffonade
- Preheat oven to 500°, bbg grill or wood fire oven. If using a baking sheet, cover it with parchment. No need with a pizza stone. Using a lightly floured surface, roll the dough out to approx 14″ diameter. Place on the parchment or pizza stone with a little semolina underneath. Brush lightly with olive oil.
- In a food processor, place 1 cup corn kernels, 2 tablespoons olive oil, garlic, coconut milk, salt and pepper. Pulse until almost smooth keeping a bit of texture.
- Spread the sauce over the crust, leaving 1/2″ border. Scatter the tomatoes and onions on the pizza. Top with the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-10 minutes (or less, depending on process) Remove and top with basil. Slice and serve!
- I microwave the ears of corn for 2 minutes each to easily remove the husk and silk.
(click here) for printable recipe