One summer in high school, my sister and I discovered the brilliance of white pizza with fresh summer veggies. The simple contrast of creamy sauce and peak of season vegetables is a dynamic combination. The local favorite at the farm-stand near our house featured sweetcorn and mozzarella. I had this summery veggie pizza in mind as I layered fresh August tomatoes, peppers, corn, and red cabbage on creamy basil studded ricotta and gooey mozzarella, topped with leaves of sweet basil. Heaven.
For another great vegetarian main, check out our grilled spelt flatbread with tapenade and tomatoes.
Yield: 1 medium pizza
- 1 recipe flatbread dough (try our spelt flatbread)
- 1 cup fresh or frozen corn
- 1 green pepper, thinly sliced
- 1/4 cup red cabbage, thinly sliced
- 1/2 pint red and yellow cherry tomatoes, cut in half
- 1 cup mozzarella balls, cut in half
- 1/2 cup basil, finely chopped (for garnish)
- 1/2 cup ricotta
- 1/2 cup sour cream
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 tablespoon fresh basil
- For the Pizza: Heat the oven to 450.
- For the White Sauce: In a blender or food processor, puree together the ricotta, sour cream, flour, salt, pepper and basil until smooth.
- On a floured surface use a rolling pin to roll out a rough circle, it should be about 1/4 inch thick. Lay the dough on a baking sheet with a parchment or a silicon baking mat to prevent sticking.
- To prepare the pizza, spread the white sauce on the dough leaving a 1/2 inch border around the edges. Evenly distribute the corn, pepper, red cabbage, tomatoes, and mozzarella over the top.
- Bake the pizza for 12-15 minutes until the crust is cooked through and the cheese melts. Top with fresh basil immediately prior to serving. Serve hot.