Corn and Tomatillo Pizza
Enjoy fresh-from-the-oven pizza — whether using a store-bought crust or your own homemade dough. For smaller or larger pizzas, simply adjust the amounts of sauce, cheese, and time. If you're using frozen dough, let it thaw overnight in the fridge and then come to room temperature before shaping.
I am kind of famous for this pizza — with grown-ups, at least, although kids will happily eat it on account of the corn, and also of its being, you know, pizza. I often make it in the heart of the summer with fresh tomatillos and corn sliced off the cob — but canned and frozen work just fine too.
Hands-On Time: 20 minutes
Ready In: 45 minutes
Yield: 4-6 servings
2 (6-inch) crusts or 1 (8- to 10-inch) crust
1 teaspoon olive oil
1/4 cup tomatillo sauce (recipe below)
1/2 cup corn (if frozen, thawed and blotted with paper towels)
4 ounces Monterey Jack cheese, grated
- Follow the steps for our basic Homemade Pizza, sprinkling corn over sauce before adding cheese. Bake as directed.
Makes 3/4 cup
In a blender or food processor, whir together 1 (11-ounce) can drained tomatillos, 1 clove peeled garlic, 2 teaspoons sugar, 1 tablespoon olive oil, juice and grated rind of half a lime, and 1/4 cup packed cilantro leaves. Add more salt, sugar, or lime juice to taste.