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Garden Harvest Pizza

Updated: Mar 12, 2020

Apparently putting corn on pizza is controversial but I honestly don't know why. I love love love veggies on pizza, especially when they're not over-cooked. This pizza is fresh and lively, like the garden we all wish we could keep alive.



I love pizza, but not all pizza. Like I’m not okay with throwing just ANYTHING on pizza. Some pizzas are just better than others. This is one of those ~better than others~ pizzas. And NO I do not approve of pineapple on pizza. I don't care how it tastes, I've never gotten past how unpleasant it looks. Also I don't eat canned pineapple so again, no.



I've tried a few different cauliflower crusts and if you're going to go that route (a non-traditional, yes, but healthy substitute) I think Whole Foods has the best one. Why? It tastes good, has a nice consistency, isn't flimsy, and most importantly - it cooks evenly. I'm a big Trader Joe's fan (and a big grocery store fan in general) but the TJ's frozen cauli crust wasn't even and ended up burnt on one side.



You'll need:

  • 1 cauliflower crust (I love Whole Food's frozen cauli crust) or 1 bag pizza dough

  • 1 block mozzarella - you'll end up using 3/4 - 1 cup shredded

  • 2 tablespoons basil pesto

  • 1 jalapeño

  • 1/4 cup sliced yellow onion

  • 1/2 cup (1 ear) corn

  • 1 handful arugula

  • Red pepper flakes (optional but like - do it)


Instructions:

  1. If you are using regular pizza dough - read the package instructions, it'll usually give you an amount of time to let it sit out before you try to beat it down into a pizza shape. If you've tried this before you know what I'm talking about. Also read any cooking guidance it gives because it may be different than what I say here.

  2. In either case - preheat oven to 425 (cauli) or 450 (regular dough) and get out a non-stick cooking sheet or pizza stone.

  3. Cut corn off of a cob (or you can use frozen!). Heat 1 tablespoon avocado oil in a cast iron skillet over medium heat. Add your corn and cook until it begins to char, pay close attention but don't move it too much, just stir occasionally. Should take 10 minutes or less.

  4. For regular pizza dough - you're going to have to cut it in half because it's probably more than you need. Then, using your hands, start to flatten and shape the dough until it's about 1/4 an in thick. It will try to fight you at first but you got this!

  5. For cauliflower pizza crust - remove from the packaging, read package instructions.

  6. Spread pesto out across the pizza base, leaving some room at the edges. Next, sprinkle with shredded mozzarella cheese. until the pesto is covered but you can still see it - the mozzarella will spread out when it melts so don't overdo it guys.

  7. Next add your sliced jalapeño and onions. Then into the oven for 7 minutes (cauliflower) or 12 minutes (regular dough). Remove, sprinkle with corn, top with arugula and back into the oven for a minute. Remove, let sit a couple minutes then slice and enjoy!


Sprinkle with red pepper flakes if you're spicy. ENJOY! and if you make this, please tag me on instagram @honeyibaked - would love to hear everyone's opinion on whether corn on pizza works or not - I am of course team corn on pizza.



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