by Lisa

We make pizza often–close to once a week and usually on the grill, usually with more or less traditional italian toppings. But this pizza was one of those dishes that came together because of what we had on hand:  1/2 a red pepper, a few ears of corn, a bag of herbed pizza dough from Trader Joe’s, and a good Irish cheddar.  It has become one of my new favorite pizzas. Afterwards I discovered that my creation is not unusual, but that’s all the more reason for you to try it. It’s a  fast and easy pie full of late summer’s bounty: sweet white corn, bright red peppers, fresh herbs layered over a not-too-sharp cheddar cheese.  It’s deliciously savory pie, tempered by the sweetness of the corn and peppers, and the colors are beautiful. It’s a perfect way end to these days that hover lovingly between summer and fall.

Of course, you can do this with any dough, but an herbed dough works especially well.  Try adding oregano, basil, marjoram, etc. to your own, or find a premade one that you love.

  • 1 recipe herbed pizza dough
  • 2 ears sweet white or yellow corn
  • 1/2 red pepper, very thinly sliced
  • polenta or coarse corn meal for sprinkling pan
  • a few ounces, to taste, white cheddar cheese

Preheat oven to 450 degrees.

Cook the corn for about one minute in boiling water, then turn off the heat and let the corn sit for 5 minutes. Cool and then cut the kernals off the cob.

Lightly sprinkle cooking surface (pizza stone or cookie sheet) with corn meal or polenta.

Roll out the dough on a lightly floured surface, then transfer to pizza stones or cookie sheet.

Top with a light layer of cheddar cheese, sliced red peppers and corn. Be careful not to add too much cheese–you want the cheese to blend the ingredients, not overpower them.

Bake at 450 degrees until cheese is melted and crust is nicely crisp and brown.