- 1
- 25 mins
- 95 mins
Ingredients
- 1 tsp sugar
- 1 package quick-dry yeast (about 2 1/4 tsp)
- 1/2 cup warm water (100°F to 110°F)
- 1 cups all-purpose flour
- 1/4 tsp salt
- cooking spray
- 2 tsp yellow cornmeal
- 1/2 cup fresh yellow corn kernels
- 3/4 cup (3 oz) shredded part-skim mozzarella cheese
- 2 medium heirloom tomatoes (assorted colors), sliced
- 1/4 cup small fresh basil leaves
- 3/4 cup (3 oz) shredded smoked provolone
Preparation
Step 1
Directions
Dissolve sugar and yeast in a large bowl of warm water until well blended. Let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to your hands.
Place dough in a large bowl coated with cooking spray, and turn dough to coat with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, for 30 minutes. Punch dough down, then cover and let stand for 5 minutes. Line a baking sheet with parchment paper and sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim. Let rise for 10 minutes.
While crust is rising, place a dry nonstick skillet over medium-high heat. Add corn and cook for 5 minutes, until it begins to brown. Remove from heat. Preheat oven to 475°F.
Sprinkle mozzarella evenly over dough and arrange heirloom tomato slices evenly on top. Sprinkle with roasted corn, basil leaves, and smoked provolone. Bake for 15 minutes, or until crust is lightly browned.