For a good year, Casey worked close to the amazing/prolific Arizmendi Bakery. Not only are their pastries, muffins & cookies TO DIE FOR, they make the most fabulous/unconventional pizza with the craziest, most exotic toppings; it’s fancy pizza! We created a tradition where every other Thursday, he’d call me and tell me what the pizza of the day was and nine times out of ten, he’d bring one home. I’d fire up the oven after hanging up and eagerly anticipated heating up the pizza and slicing into it.
One of the best pizzas he came home with was a wonderful corn, feta, lime & cilantro pizza that had slices of jalapeno scattered throughout. It tasted just like summer. Casey changed jobs, and sadly Arizmendi pizza has been out of our rotation. That hasn’t prevented me from thinking about their pizza constantly. Before bed the other night, this pizza popped into my head and I seriously lost sleep over it. I woke up the next morning plagued with the NEED to make it. I fulfilled that need and if given the chance, I would have eaten the entire pizza myself. Thank heavens for husbands who come home early from work and neighbors who will try anything I make.
The corn is sweet and crunchy, the feta is salty and slightly creamy, the cilantro adds a nice herbal greenness to the pizza and the slices of jalapeno add great heat. Squeeze lime on top and all of the flavors step up a notch! This pizza is truly addictive, earth shattering and seriously the best way to exploit fresh corn right now. I can honestly say this is a pizza worth losing sleep over.
And we’re off!
It all starts off with you making dough. You’ll find a step by step recipe here.
OK now that your dough is done, get your ingredients together. It’s time to SLICE!
With a mandoline or a sharp knife, slice up onions, jalapenos, zucchini & take the corn off the cob.
Grab a ball of pizza dough and spread it out on an oiled baking sheet.
Put the zucchini & corn in a bowl and toss with a little olive oil. Set aside.
Scatter the toppings on your pizza.
Top with cilantro, Parmesan, salt, pepper & red pepper flakes. Off to the oven it goes!
HELLO AMAZING PIZZA! Squeeze some lime on top. A whole lime. Get into it.
Look at that corner.
Serve with olive oil drizzled on top and some lime wedges. Add a little feta & some cilantro too.
Now… who wants to compete in a pizza eating contest with me?
Corn Zucchini Lime Pizza
Makes 1 13×18 pizza
(recipe for dough recipe from My Bread, by Jim Lahey /pizza recipe inspired by Arizmendi’s Cheese Board Collective)
- pizza dough (half of this recipe)
- 1 zucchini, thinly sliced
- 1 cup corn (cooked or uncooked)
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion, thinly sliced
- 1 jalapeno thinly sliced
- 1/2 cup feta
- 1/2 cup grated Parmesan cheese
- 1/2 bunch cilantro, torn
- red pepper flakes
- salt & pepper
- juice of 1 lime
Preheat oven to 500F. Put zucchini & corn in a bowl. Toss with olive oil and set aside.
Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.
Top the pizza dough with zucchini, corn, red onion, jalapeno, Parmesan and scatter feta and torn cilantro leaves on top. Sprinkle with salt, pepper and red pepper. Cook for 20-25 minutes in the oven. Evenly squeeze lime juice on top of the pizza, add fresh cilantro and a spoonful of feta on top. Serve!
Shutterbean Notes:
-Here’s the deal with this pizza. Add whatever amount of toppings you like. This list is just a suggestion. If you like it more spicy, add more jalapenos. I had only 1 ear of corn leftover from grilling the other night and it wasn’t enough. It produced less than a cup of corn. I’d say go heavy on the corn. It’s excellent!
-The recipe for dough I used was the awesome no-knead recipe I posted earlier this year. It makes two big rectangular pizzas, and the toppings I’ve given you are for the amount of one pizza. You can always pop the extra dough in the freezer and freeze up to three months. You could let it hang out in your fridge for two days max and make another pizza. I decided to make Cooper his own plain pizza for the week & I’m freezing the leftovers!
