Thursday, July 11

Whole Wheat Corn & Shishito Pepper Pizza

I pick up a few ears of corn every week at the farmers market and have been running out of new things to make until I remembered this recipe I saw on Sprouted Kitchen. This is my take on the idea, which features roasted shishito peppers, caramelized onions, fresh corn, and peppery arugula. I updated my basic pizza dough recipe to one with some whole wheat flour, which adds some extra flavor and health benefits to the dish. Serve it with a green salad and you have the perfect summer dinner.

Whole Wheat Corn & Shishito Pepper Pizza:
For Dough
  • Combine 1/2 c. warm water* with 1/2 tsp. dry active yeast and let sit for 5 minutes, or until bubbles form.
  • Add in 1 c. flour and 1/2 c. whole wheat flour and 1 tsp. salt.
  • Stir to combine, then dump onto a floured surface and knead into a ball.
  • Place dough into an oiled bowl and cover with plastic wrap.
  • Let dough sit in the fridge overnight or at room temperature for 8 hours.
For Pizza
  • Toss 1 tbsp. canola oil with 6-8 shishito peppers and roast in a 425F oven for 15-20 minutes, or until soft and charred in some area.
  • Let peppers cool slightly, then remove the stems and seeds and shred into ribbons.**
  • Roll out the dough as thinly as possible on a floured surface and transfer to a baking sheet.
  • Meanwhile, heat 1 tbsp. canola oil in a small skillet and add in 1 thinly sliced onion.
  • Cook onion for 10 minutes, or until softened and starting to caramelize.
  • Spread 2 tbsp. of mascarpone cheese* on the dough, then sprinkle with the onions and peppers.
  • Top with the kernels from 1 ear of corn, then dot with 4 oz. of crumbled goat cheese.
  • Bake pizza in a 425F oven for 15 minutes, or until crust is golden.
  • Sprinkle 1 c. baby arugula on top and drizzle with olive oil.
  • Slice into wedges and serve.

Serves two-four
*Around 100 degrees or body temperature.
**Can be done a few days in advance and stored in the fridge until ready to use.