Corn, Cilantro and Lime Pizza
1-2 tbsp olive oil
Salt and fresh pepper
approx. 1 cup frozen corn, thawed
approx. 4 cups mozarella, grated
approx. 1/2 cup fresh cilantro, chopped coarsely
1-2 limes (depending on juiciness), halved
approx. 1/3 cup cornmeal or 1/4 cup flour, for rolling the dough
1 Trader Joes pizza dough, rolled out using your hands into a circle with a 10-12" diameter, on a large floured (or cornmeal, which we use) pizza paddle
* The amount of ingredients will vary depending on the size of your pizza
Preheat oven to 500 degrees, with baking stone inside, on the lower rack for 1 hour. The bottom of the pizza won't crisp and will stick if the stone isn't hot enough.
With the rolled out pizza dough on the paddle, brush on a light layer of olive oil (do not saturate it). Sprinkle on about half the cheese, then layer with the corn, then top with remaing cheese. Sprinkle on salt and fresh pepper.
Carefully, transfer the pizza from the paddle by tipping it gently to the heated baking stone. Bake for 10 minutes or until crisp on the bottom and golden on the top. Remove from oven and let cool for 3-5 minutes. Sprinkle generously with the chopped cilantro. Squeeze the juice from the lime over the surface of the pizza. Cut using a pizza cutter or sharp knife. Serve.
Note: This is an amazing ingredient combo. Very Southwestern-style. If you can't make the pizza dough to have a 10-12 inch diameter (which is quite large), then adjust the amount of ingredients you put on the pizza. If you happen to get a hole in the bottom of your crust when handling it (rolling it out), don't worry, just let it be (when the pizza bakes, it won't be a problem). Use your judgement - the most definite thing is to make sure the pizza stone is VERY HOT and to cook it at 500 degrees! YUM YUM!
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