Pizza night goes seriously seasonal. Charred sweet corn with thinly sliced zucchini and radishes on a herby arugula pesto is a seriously delicious way to celebrate early-summer produce! Add some fresh mozzarella for that extra bit of gooey-cheesiness every pizza lover dreams about.
2 1/4t yeast (one package)
1 1/4c ( ± 2T) warm water
1T + 1t olive oil
1 ear of corn, husk and silks removed
1/3c pesto – store-bought or try this one
2c fontina, grated
1/4c parmesan, grated
1 zucchini, sliced thin
6 radishes, sliced thin
Fresh mozzarella, sliced
Dough: Stir together everything but the water and oil. Then add water and oil and knead until smooth. Oil a bowl and let the dough rise until double in size ( about an hour). Divide dough into 2 for large and 4 for smaller and let sit for 10 minutes before forming into pizzas. Alternatively, divide dough and freeze, take out and let rest to room temp before forming.
Preheat oven with baking stone (if using) to 475°F. Grill the corn (I used a grill pan) or toss is in the oven for 20 minutes. Allow to cool to the touch then cut the kernel off.
Sprinkle pizza peel with semolina or cornmeal. Stretch dough into a large circle. Spread pesto all over leaving about a 1/2″ boarder. Sprinkle the fontina and parmesan then distribute zucchini, radishes and grilled corn. Top with the mozzarella slices and bake for 8-12 minutes, until the cheese is bubbly and the bottom of the crust is golden throughout.