Corn and Smoked Mozzarella Pizza

With a combination of flavors like the sweetness of roasted corn and a rich smokey flavor of cheese you can't go wrong. I was trying to think of something new to try during the super bowl that was not too cliche. This pizza can be cut into great finger food for the super bowl or make for a main dish any time throughout the year.

Recipe:

  2 ears shucked corn
  Cooking Spray
  2 tablespoon olive oil, divided
  1/4 teaspoon crushed red pepper
  1 garlic clove, minced
  1 pkg dry yeast (about 2 1/4 teaspoons)
  3/4 cup warm water (100- 110) divided
  2 1/4 cups all-purpose flour, divided
  2 tablespoons 1% low-fat milk
  1 1/4 teaspoons salt, divided
  2 tablespoons cornmeal
  1 cup (4oz) shredded smoked mozzarella cheese ( I used gouda, any smoked cheese is good)
  1 cup very thinly sliced red onion
  2 tablespoons chopped chives
  1 1/2 teaspoons grated lime rind
Recipe complements of Cooking Light

1. Prepare grill or broiler

2. Place corn on grill rack or broiler pan coated with cooking spray, cook 10 minutes, turning occasionally. Let cool.

3. Place 1 tablespoon oil and red pepper in a small bowl; microwave on high for 3 seconds. Stir on garlic, set aside.

 4. Dissolve yeast in 1/4 cup warm water in a large bowl; let stand 20 minutes. Lightly spoon flour into measuring cups and level with knife. Add 1/2 cup warm water, 2 cups flour, milk, 1 tablespoon oil, and 3/4 teaspoon salt to yeast mixture; mix well.

 5. Turn dough onto floured surface. Knead until smooth and elastic; add flour a little at a time to prevent dough from sticking to hands (dough will feel tacky).

6. Place dough in a large bowl coated with cooking spray, turn dough to coat the top. Cover and let rise in a warm place (85), 40 minutes or until about doubled in size. To tell if it is done lightly push finger into dough, if indentation remains, dough has risen enough. Punch the dough down, cover and let rest 5 minutes. 

7. Preheat oven to 500 

8. Divide dough in half; roll each half into a 9-inch circle on a lightly floured surface. If you do not have a rolling pin a good alternative is a wine bottle. If you would like more of a flat bread pizza roll the dough more thin to get a very crispy crust. Don't worry about making a perfect circle, it will look rustic and more homemade if its not perfect. Place dough onto baking sheet covered in cornmeal. Crimp the edges of the dough to form a rim.

 

 9. Brush dough with oil mixture, sprinkle with cheese, corn and onion. Bake at 500, for 8 minutes or until golden. Sprinkle with chives and lime rind.

  

Cut the pizza into small pieces and serve warm.