Tomato and Corn Pizza
Showcasing favorite ingredients of summer, this colorful pie is just the thing for backyard gatherings or pizza night with the family. Salty Kalamata olives and tangy, slightly spicy pepperoncini add a welcome contrast to the sweet corn kernels and cherry tomatoes on this pizza, which achieves a perfectly crisp crust in just 1 minute in an Ooni pizza oven. Use 12 oz. (375 g) pizza dough if you prefer a thin pie, or use 16 oz. (500 g) for a thicker one.
Ingredients:
- 12 to 16 oz. (375 to 500 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 1/2 cup (4 fl. oz./125 ml) pizza sauce
- 5 oz. (155 g) fresh mozzarella cheese, thinly sliced and patted dry
- 1 ear of corn, shucked and kernels removed
- 4 oz. (125 g) cherry tomatoes, halved
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1/4 cup (1 1/4 oz./35 g) Kalamata olives, pitted and halved
- 1/4 cup (1 1/2 oz./45 g) pepperoncini, thinly sliced crosswise
- 2 bunches cherry tomatoes on the vine
Directions:
Let the pizza dough stand at room temperature for 30 minutes.
Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
On a lightly floured surface, roll out and stretch the pizza dough into a 15-inch (35-cm) round. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered, then arrange the mozzarella on the sauce, leaving some space between the slices. In a bowl, toss together the corn, cherry tomatoes and olive oil, and season with salt and pepper. Arrange the corn and tomatoes on the mozzarella, then top with the olives, pepperoncini and cherry tomatoes on the vine. Brush the crust and tomatoes on the vine lightly with olive oil.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is golden, the cheese is bubbling and the tomatoes are tender, about 1 minute.
Using the pizza peel, transfer the pizza to a cutting board and drizzle lightly with olive oil. Cut into slices and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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