Izy’s Blitzed Corn Pizza

THIS ONE’S FOR U TOMATO HATERS! **Plays Pizza Bagel song while running on stage and throwing this pizza into the crowd even though no bagels are involved because my catalog of pizza songs is very limited, sue me.**

This recipe is exactly what it sounds like if it sounds like we’re using blended up corn instead of a tomato sauce and it’s genius (all thanks to my v cool friend Izy Hossack, of top with cinnamon fame). Her book The Savvy Cook came out last month and it’s full of of just really good, simple dishes that anyone can make.

Everything has limited ingredients, there’s a helpful section with each recipe to help use up any leftovers you might have, and it’s all vegetarian. * But very filling vegetarian because that’s Izy’s magical talent.

The corn on the pizza though is so so smart and perfect for all the corn in the grocery stores right now. It plays just like a tomato sauce with a little bit more of a creamy texture. To make sure it’s not too sweet, because corn is perfect right now, we just add some salt and a pinch of red pepper flakes and it’s perfection. If you’re looking for a good cookbook with simple filling recipes go buy Izy’s Book. RIIIIGHT NOWW.

Izy’s Blitzed Corn Pizza
Makes 1 Pizza, enough for 2-4 people

1 ear of corn, kernels removed
red pepper flakes
1 lb store-bought pizza dough, or you can be like me and double Jessica’s dough recipe (this is just a single batch)
6-8 oz shredded mozzarella cheese
1-2 scallions, thinly sliced
small handful of cilantro
handful of cherry or grape tomatoes, sliced

Preheat your oven to 500ºF and put a pizza stone or baking sheet upside down to warm up while you assemble the pizza.

In a blender (or a nutribullet if you’re a nutribullet queen like me) combine the corn kernels with a pinch of salt and red pepper flakes and blend until semi smooth, think cream corn but don’t think cream corn because it might be a little off putting.

Spread your pizza dough on a piece of parchment to your desired size and thickness and spread on the corn just like you would with tomato sauce, not putting on too much so the pizza’s not soggy then sprinkle on the cheese and slide the parchment onto the stone or baking sheet and bake until the crust is golden brown and the cheese is melted and bubbly, 10-12 minutes.

Remove the pizza from the oven, top with the scallions, cilantro, and tomatoes and serve.

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