Homemade Pizza
Written By Catherine Newman
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Corn and Tomatillo Pizza
Serves 4 to 6
Ingredients:
2 (6-inch) crusts or 1 (8- to 10-inch) crust1 teaspoon olive oil
1/4 cup tomatillo sauce (recipe below)
1/2 cup corn (if frozen, thawed and blotted with paper towels)
4 ounces Monterey Jack cheese, grated
I am kind of famous for this pizza — with grown-ups, at least, although kids will happily eat it on account of the corn, and also of its being, you know, pizza. I often make it in the heart of the summer with fresh tomatillos and corn sliced off the cob — but canned and frozen work just fine too.
Follow the steps for Basic Pizza, sprinkling corn over sauce before adding cheese. Bake as directed.
Tomatillo Sauce
Makes 3/4 cup
In a blender or food processor, whir together 1 (11-ounce) can drained tomatillos, 1 clove peeled garlic, 2 teaspoons sugar, 1 tablespoon olive oil, juice and grated rind of half a lime, and 1/4 cup packed cilantro leaves. Add more salt, sugar, or lime juice to taste.
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