This pizza just looks and tastes like summer, that's why I love it so much. The garlic pistou (fancy term for roasted garlic paste) is so delicious you could eat it by the spoonful. So why not treat your sweet summer corn and tomatoes to this luxurious treatment, forgetting the boring boiled corn on the cob and tomato salads?
Sweet Corn & Heirloom Tomato Pizzas:
from Vegetarian Times' Farmer's Market Cookbook
Garlic Pistou:
1 head garlic, top trimmed (I used 2 small heads of garlic, when in doubt throw in another one)
1/4 cup pine nuts
2 T olive oil
1 T fresh oregano leaves
1 t fresh lemon zest
Pizzas:
2 prepared pizza doughs
2 1/2 oz goat or feta cheese (I used goat because I love it)
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 T torn basil
big pinch salt
2 T balsamic vinegar
1. To make garlic pistou: Preheat oven to 350 F. Wrap garlic in foil and bake for 40 minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth. (I just chopped everything and combined because I'm lazy and my 9 month pregnant self didn't want to bend down and lift the food processor out of the bottom cabinet).
3. To make pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with cheese and corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil, salt, and balsamic vinegar. Arrange tomatoes on hot crusts.
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