Having little kids at home is always a good thing, though my husband thinks the opposite. But I love the time when my nephew or niece visit our house. I used to stay in the same house with them for years before I got married; hence, they are close to me. I love hearing all the details about them and don’t want to miss every opportunity to listen to their silly stories.
My nephew, who will turn eight next month, is a huge fan of pizza. He tasted his first pizza in a cruise ship when he was a little over one year old. As a little boy, he constantly felt hungry and pizza was the only food that was available 24/7 in the cruise. His love for pizza grew even stronger after the cruise and pizza is the only food that could make him sit still and stop talking (because he’s too busy enjoying his pizza). Give him a pan of pizza after his baseball practice and don’t be surprised to find only few crumbs lefts after a few minutes.
So, you could imagine how excited he was when I told him that October is National Pizza Month. I am sure he imagines having free pizza for the whole month!
Growing up, my knowledge of pizza is very limited. Pizza is considered a luxury food in Indonesia and there are only few restaurants serving pizza, with limited variety. There are only two kinds of crust: thick and thin crust (the thick ones are more popular), and very limited topping options (no pork). There are regular pizza (cheese or pepperoni), supreme pizza, or super supreme pizza (which basically means all toppings included). They did add a few more items to the menu but we have settled our favorites. So, when I went to the States, it was a real eye opener for me to see lots and lots of pizza parlors with a lot more topping varieties. Soon enough, pizza became my go-to meal when I am in a hurry. A slice for to-go worked well when you didn’t have time for a nice relaxing lunch.
Knowing my nephew is a huge fan of pizza, I’ve been playing around with pizza quite a lot. Sure, it’s one of those dishes that restaurants usually make better than home cooks; however I’ve always wanted to make great pizza at home using simple or basic toppings and even the extreme, such as very berry pizza or Fat Tuesday Pizza.
Today, I’m sharing something different and really close to my heart… Roasted Corn Pizza. As you can guess, I’m not ready to welcome Fall and still dreaming of having roasted corn. So this pizza is my answer to Fall as well as a Summer treat. As for the crust, let’s talk about it a bit, shall we? I prefer my pizza grilled rather than baked. Grilling gives different texture and aroma that adds flavor. This pizza dough recipe is so easy to make at home. You don’t need fancy equipment or toss it high in the air – though I wish I can master that skill. There’s no fuss about this dough. All you need is 30 minutes to prepare then leave it overnight. The next day, you can grill it or – if you don’t feel like staying by the BBQ grill – simply top the dough with whatever ingredients you want and bake it in the oven. Yes, it’s that simple and Roasted Corn Pizza is something you don’t want to miss this year. It has all the yumminess in one – the crunchiness from roasted corn, the saltiness from prosciutto, and the deliciousness from cilantro lime sauce. Yes, it is so… so good!
And what makes it even better? When you pair up this pizza with Sweet White Blend from Gallo Family that is bursting with peach, tropical fruit and honeydew flavors. Or if you don’t feel like having sweets to clean your palate, Café Zinfandel from Gallo Family is also a good option and not an exception. It is an alternative to traditional Zinfandel wines by making it in a refreshing, smoother, and lighter style. Gallo’s Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors and can be served chilled.
- Pizza Dough:
- 1 (1/4-ounce) package active dry yeast (2¼ teaspoons)
- 1¾ unbleached all-purpose flour plus additional for kneading and dredging
- ¾ cup warm water (105-115F)
- 1 tsp salt
- 1 tbs olive oil
Roasted Corn Pizza:
- 2 cups roasted corn
- 4 slices prosciutto
- ½ cup mozzarella
Cilantro Lime Sauce:
- ½ cup sour cream
- 1 tbs lime juice
- 1 tsp lime zest
- ⅓ cup cilantro, roughly chop
- 1 tsp salt
- 1 tsp ancho chili powder
- Pizza dough: Stir together yeast and ¼ cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)
- Stir together 1¼ cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining ½ cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to ½ cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)
- Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1¼ hours.
- Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.
- Cilantro Lime Sauce: combine all ingredients in a bowl, set aside
- To grill: Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on.
- Add mozzarella and roasted corn on top of pizza and slide the topped pizza back onto the grill for 2-3 minutes.
- Drizzle the cilantro lime sauce, cilantro, and prosciutto on top.
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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