Thursday, September 15, 2011

pizza with zucchini, corn, feta and cilantro

The full title should actually read: thin crust pizza with zucchini, fresh corn, red onion, jalapenos, lime, feta, cilantro, and black wax pecorino romano with roasted garlic oil.
Yeah, there is alot going on here.

Fortunately, this is one of those recipes that comes together in no time. A little bit of slicing and dicing and a quick, no rise pizza crust and you are good to go. It honestly takes less time than ordering takeout... unless, of course you live next to a pizza joint.  But I'm guessing you don't.

This came together based on one of the pizzas at the famous Berkeley, California institution, The Cheeseboard Collective
If you live in Berkeley or any where near Berkeley (I'm talkin' a 60 mile radius), do yourself a favor and hit up the joint.  It is probably hands down one of my top three pizzas evah.
And...I'm a New Yorker so I don't play when it comes to pizza..

This recipe is pretty versatile. Use as much or as little toppings as you prefer.  I heart vegetables and cheese so I went a little heavy on both...

Thin crust pizza with zucchini, corn, feta and cilantro (serves 2-4 people)

1 batch thin crust pizza (i like this one:
1 medium zucchini, sliced into 1/4" rounds
1-1/2 c. fresh corn (about 2 ears)
1/4 small red onion, sliced
1/2 c. feta, crumbled
1/2 c. grated pecorino romano
1/2 c. cilantro, chopped
1-2 jalapenos, seeds removed, diced
2-3 T. roasted garlic oil or extra virgin olive oil
juice from 1 lime
salt and pepper, to taste

Roll out your pizza crust.  Spread a layer of garlic oil on the bottom, just enough to coat the dough. Scatter the jalapenos on the dough. In a small bowl, toss the zucchini, corn and red onion with a little olive oil, salt and pepper. Pile the toppings on the dough, followed by the feta.  Bake on a pizza stone until the edges of the crust are browned and the cheese is nice and melty. Top with the grated pecorino, cilantro, a squeeze of lime and a drizzle of roasted garlic oil or olive oil.  Sprinkle some salt and pepper on that pie and you're in business.

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