Pizza without cheese? Believe it or not, it can be utterly delicious! This summertime pizza with its creamy, garlicky sauce and peak-season produce is proof positive.
Yield: 8slices
Ingredients
1pound16 ounces homemade or store-bought pizza dough (I'm on a Trader Joe's whole wheat kick)
1 1/2cupsfresh corn kernelscut from 2 medium ears of corn, divided
2medium cloves garlicminced
2tablespoonsolive oil + more for brushing pan and crust
1/4cupfull-fat coconut milk
1/8teaspoonkosher salt
1/8teaspoonfreshly ground black pepper
1small white onionsliced and rings separated
1/2pintcherry tomatoes or 2 medium ripe tomatoessliced thin
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.