Corn, Tomato, and Arugula Pizza
By Jessica RudolphPublished on June 21, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil, divided½ cup crème fraîche ¼ cup chopped fresh basil ¼ teaspoon red pepper flakes 1 pound store-bought pizza dough 8 ounces fontina cheese, shredded (2 cups)6 ounces cherry tomatoes, quartered1 ear corn, kernels cut from cob, or ¾ cup thawed frozen1 shallot, sliced thin¼ teaspoon table salt 2 ounces (2 cups) baby arugula
Before You Begin
If you can't find crème fraîche, you can substitute ½ cup of sour cream mixed with 1 tablespoon of heavy cream.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine crème fraîche, basil, and pepper flakes in bowl.
- Roll dough into 16 by 10-inch rectangle, about ¼ inch thick, on lightly floured counter. Transfer dough to prepared sheet and brush edges with 2 teaspoons oil. Spread crème fraîche mixture over dough, leaving ½-inch border, then sprinkle evenly with fontina, tomatoes, corn, shallot, and salt. Bake until cheese is spotty brown and crust is golden, 15 to 20 minutes, rotating sheet halfway through baking.
- Let pizza cool for 5 minutes. Toss arugula with remaining 1 teaspoon oil. Top pizza with arugula. Slice and serve.
Time
45 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil, divided
½ cup crème fraîche
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes
1 pound store-bought pizza dough
8 ounces fontina cheese, shredded (2 cups)
6 ounces cherry tomatoes, quartered
1 ear corn, kernels cut from cob, or ¾ cup thawed frozen
1 shallot, sliced thin
¼ teaspoon table salt
2 ounces (2 cups) baby arugula
Ingredients
2 tablespoons extra-virgin olive oil, divided
½ cup crème fraîche
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes
1 pound store-bought pizza dough
8 ounces fontina cheese, shredded (2 cups)
6 ounces cherry tomatoes, quartered
1 ear corn, kernels cut from cob, or ¾ cup thawed frozen
1 shallot, sliced thin
¼ teaspoon table salt
2 ounces (2 cups) baby arugula
Ingredients
2 tablespoons extra-virgin olive oil, divided
½ cup crème fraîche
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes
1 pound store-bought pizza dough
8 ounces fontina cheese, shredded (2 cups)
6 ounces cherry tomatoes, quartered
1 ear corn, kernels cut from cob, or ¾ cup thawed frozen
1 shallot, sliced thin
¼ teaspoon table salt
2 ounces (2 cups) baby arugula
Why This Recipe Works
For a summery pie, we replaced the tomato sauce with a layer of crème fraîche (a rich and tangy cultured cream) flecked with basil and red pepper flakes.
Before You Begin
If you can't find crème fraîche, you can substitute ½ cup of sour cream mixed with 1 tablespoon of heavy cream.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine crème fraîche, basil, and pepper flakes in bowl.
- Roll dough into 16 by 10-inch rectangle, about ¼ inch thick, on lightly floured counter. Transfer dough to prepared sheet and brush edges with 2 teaspoons oil. Spread crème fraîche mixture over dough, leaving ½-inch border, then sprinkle evenly with fontina, tomatoes, corn, shallot, and salt. Bake until cheese is spotty brown and crust is golden, 15 to 20 minutes, rotating sheet halfway through baking.
- Let pizza cool for 5 minutes. Toss arugula with remaining 1 teaspoon oil. Top pizza with arugula. Slice and serve.
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