Category Archives: corn

Grilled Chicken, Daikon Radish, Corn, and Peppers Pizza Recipe

Grilled Chicken, Daikon Radish, Corn, and Peppers Pizza

Ingredients:

  • Grilled teriyaki chicken
  • Grilled corn cut off the cob
  • Roasted Daikon radish
  • Roasted green bell pepper
  • Mozzarella cheese
  • Homemade pizza sauce
  • Homemade pizza dough

Note: The pizza was cooked on the grill. I don’t eat radishes often because they’re not my favorite veggie, but they tasted great on this pizza.

Grilled Corn, Summer Squash Pizza Recipe

Grilled Corn, Squash, Cilantro Pizza

Ingredients:

  • Grilled corn cut off the cob
  • Summer squash sauteed with fresh garlic
  • Fresh chopped cilantro
  • Mozzarella cheese
  • Homemade pizza sauce
  • Homemade pizza dough

Note: I grilled the dough on one side for four minutes, flipped and dressed the pizza, then grilled for about six minutes. The fresh toppings came from The Good Food Collective and our garden. Cilantro is not an ingredient I commonly use but it was delicious with the other ingredients.

Baby Vegetable Pizza

Baby Vegetable Pizza

Baby carrots…baby corn…baby zucchini…baby spinach. Can you guess the theme to this week’s pizza?

I tossed baby carrots, baby corn, and baby zucchini in garlic and herb basting oil then roasted them in the toaster oven for 20 minutes. After pre-baking the dough I spread on homemade pizza sauce, sprinkled on mozzarella cheese, added baby spinach and the roasted baby vegetables. I baked the pizza for 8 minutes at 500 degrees.

This was a fun to pizza to make! I’m looking forward to our collective beginning again so I can use locally grown vegetables to make nutritious pizzas all summer long. I’m also looking forward to future experiments with other “baby food.”

Sun-Dried Tomato, Corn, Spinach and Brie Pizza Recipe

Sun-Dried-Tomato, Corn Spinach Brie Pizza

Here’s a pizza that I made this summer and even wrote about, but forgot to post!

Sometimes I go a little overboard with fresh ingredients. This pizza was one of those times. Here are the ingredients and the reasons I chose to use them on this pizza.

First, Andrew asked to have brie as the cheese on a pizza. It was so delicious last time I used it so I was excited to use it again. Second, my mom gave me a stash of sun-dried tomatoes that she made from her garden and I thought they would go nicely with the brie. Third, our neighbors shared some fresh rosemary from their herb garden. Fourth, we had fresh corn on the cob from our CSA and having never used corn as a pizza ingredient I decided to throw that on. And finally, to give the pizza color, I added some fresh baby spinach.

I had a fun time assembling this pizza. First, I spread homemade pizza sauce on my pre-baked dough. Next, I diced the brie as small as I could in hopes that when it melted that it would cover the pizza well. Then I sprinkled it on the sauce and some shredded fresh baby spinach. I rehydrated the dried tomatoes in warm water, extra virgin olive oil, salt and pepper, finely chopped rosemary, and tossed them on the pizza. Lastly, I cut the corn off the cob and sprinkled that on as well. I baked the pizza in the oven for about 10 minutes.

This pizza had the most fresh ingredients I have ever used on a pizza and it was bursting with fresh flavor! If you make this one for yourself I think you will agree that it tastes like you are taking a bite out of a garden. This was a delicious summer pizza recipe.

Thanksgiving Pizza Recipe

Thanksgiving Pizza

The menu for the day after Thanksgiving usually includes a turkey sandwich for lunch and turkey casserole or turkey soup for dinner. But this year I decided to forgo the traditional recipes and turn the leftovers from one of my favorite meals of the year into a pizza.

Our Thanksgiving day leftovers included mashed potatoes, stuffing, corn, roasted vegetables, and turkey.  I pre-baked my dough and then spread on a layer of mashed potatoes. Then I added the stuffing, corn, and mixed vegetables. Next, I cut the turkey into small pieces and arranged it on top. I put the pizza back in the oven for 10 minutes, removed it, and then drizzled on some warm gravy.

Special credit goes to my mother-in-law who cooked this wonderful Thanksgiving meal and gave me the leftovers. My day after Thanksgiving pizza was like having Thanksgiving dinner all over again. The turkey remained moist, the flavors from  the apple in the stuffing popped, and the veggies were just right. I hope my Thanksigiving pizza recipe becomes an annual tradition.

Succotash Pizza Recipe

Succotash Pizza

Andrew must have heard the word succotash recently because he suggested that I make a succotash pizza and then asked what goes into succotash. He knew that it had corn in it because he suggested this when I was asking what we could do with the fresh corn on the cob we got from The Good Food Collective (GFC).

To be honest, I had to look up the actual ingredients too. I read that succotash was a popular dish during the Depression because it was inexpensive. The main ingredients are corn and lima beans. I decided to add onion, garlic and pepper to give the pizza some flavor.

First, I shucked, boiled, and cut the corn on the cob. I chopped fresh onion that we also got from the GFC, then sauteed these ingredients with minced garlic. Then I added chopped red bell pepper. When the onion, garlic and pepper were finished I added the corn and lima beans. I made fresh pizza sauce and added some minced summer savory that we got from the GFC. After pre-baking the dough I spread on a thin layer of sauce, sprinkled on mozzarella cheese, then the succotash and let it bake.

This low budget pizza was fantastic. The summer savory added a spicy, peppery flavor to the sauce. The veggies tasted fresh and flavorful and the beans made my succotash pizza recipe pretty filling.