Summer Pizza With Corn Tomatoes And Sausage Food

CORN AND TOMATO PIZZA

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.

ZITI WITH SAUSAGE, SWEET CORN, BROCCOLI AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage; cook, breaking up the meat into 1/2-inch pieces, until most of the fat has rendered from the sausage and the pieces are brown and crunchy, but not burnt, about 8 to 10 minutes.
• In the boiling water, add pasta and cook until al dente. Reserve 1 cup of the pasta cooking water and drain.
• While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces. Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces. Add the broccoli to the sausage and mix well. Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.
• Add the reserved pasta cooking water to the sausage and broccoli mixture with the corn, tomatoes and the remaining three tablespoons of oil. Season generously with salt, pepper and red pepper flakes (if desired), to taste. Cover, bring to a boil and cook for 1 minute.
• In a large serving bowl or in the pasta pot, combine the drained pasta with the sausage and vegetables, tossing the mixture together well. Serve with grated Parmesan cheese, if desired.

PIZZA WITH TOMATOES, CORN, SAUSAGE AND PEPPERS

Steps:

• Turn oven to 350 degrees.
• Remove sausages from their casings or cut into bite-size pieces and cook in nonstick skillet until brown.
• Seed and chop the whole peppers.
• Heat a large nonstick skillet until it is very hot; reduce the heat to medium high and add the oil. Saute the peppers in the hot oil until they begin to soften.
• Wash, trim and halve tomatoes. Squeeze tomatoes in your hands to get rid of some of the seeds and juice. When peppers are softened, stir in tomatoes and continue cooking over medium heat while you scrape kernels from the corn and chop the basil.
• Place the tortillas directly on the oven rack and bake until they are brown and crisp, just a couple of minutes. Watch carefully because they will bake quickly.
• When the tomatoes are soft and some of the liquid has cooked away, add the corn, basil and anchovy paste and cook over low heat for a couple of minutes.
• Pit olives and chop and stir into pan while corn cooks. Season with pepper.
• When tortillas are cooked, remove from the oven and top two of them with half of the topping mixture and serve. Keep topping warm and spoon over the remaining tortillas when you are ready for seconds.

SUMMER CORN & TOMATO VEGAN PIZZA

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Brush a large cookie sheet lightly with olive oil or prepare a pizza stone. Roll or pull the dough into an approximately 14-inch diameter circle. Brush entire crust with olive oil.
• Place 1 cup corn, 2 tablespoons olive oil, garlic, coconut milk, 1/8 teaspoon salt, and pepper in the pitcher of a blender or in a food processor fitted with the S-blade. Blend until nearly smooth but with a bit of remaining texture from the corn.
• Pour sauce on pizza dough and spread in an even layer, leaving a 1/2-inch border. Layer on the onions, then the tomatoes, and then sprinkle on the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-12 minutes. Remove from oven and top with basil and a couple of pinches of kosher salt, if desired. Slice and serve.