Another quick & easy pizza with corn puree instead of tomato sauce.
- 14 oz / 400 g pizza dough
- 4 tbsp olive oil
- 1 medium garlic clove
- 1 oz / 30 g Parmesan cheese
- 1 cup corn kernels
- 1 tomato
- 6 oz / 170 g mozzarella
- bunch of basil leaves
- Preheat oven to 450° F / 230° C. Roll the dough on a lightly floured surface into an oval as large as will fit on baking sheet. Oil the baking sheet and place dough on it. Spread 2 tbsp olive oil on top of it.
- Mince garlic, grate Parmesan. Combine corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor and blend until smooth with small chunks. Cut tomato and mozzarella into thin slices.
- Transfer baking sheet with dough to the oven and cook for 5 mins. Take out, flip pizza and spread corn mixture on an even layer. Top with tomatoes and mozzarella, season with salt. Return to oven and cook for 10 mins, until mozzarella has melted. Top with basil and serve.
