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Tuesday, July 20, 2010

Sweet Corn & Heirloom Tomato Pizzas

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

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.


  1. This pizza screams "summer"! Yum!

  2. Patricia in DenverJuly 20, 2010 at 4:11 PM

    I love the recipes on your blog but for some reason I can't seem to get any of the photos that go with them. What am I doing wrong? By the way, welcome back!

  3. This looks deliciously summery! I'm without an oven this summer (kitchen renovation). I wonder if I could bake garlic wrapped in foil on a closed grill. Camping style. I'm going to have to try this out!


  4. As long as the garlic is wrapped in foil you can bake the garlic on a grill.

  5. Patricia - I'm sorry you can't see the photos, those are the best part! Are they just not loading?

    Bluebonnet - You can absolutely roast the garlic on the grill. I've wrapped it in foil and left it in a closed grill for a while but have also thrown it down with the coals (if you're using coals) and that works too. Good luck!

  6. This looks so good! I want to make it. My question is, how to stop the tomatoes from putting too much juice onto the pizza? Every time I make pizza with fresh tomatoes it gets soggy.

  7. Sarah - good question! I find pizza gets soggy with fresh tomatoes when you bake it with the tomatoes on the crust. Here, you top the baked cheese/corn/garlic crust with fresh tomatoes. I'd suggest adding the tomatoes right before you're about to eat and using a slotted spoon to pile the tomatoes on top so the excess vinegar/water doesn't come along with them.

    Good luck!

  8. this looks divine and I am now inspired to try a pistou in this manner- yum!


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