Potato and Corn Pizza Recipe

I love grilled pizza- perfect for summer because it cooks quickly and you don't need the oven on in the kitchen!

However, if you're lucky enough to be vacationing for a few days on the NJ shore with great friends, air conditioning makes all things possible. Your favorite pizza dough recipe will work (pre-made dough is fine too!). Here are links for 2 recipes I use frequently: when I feel like kneading- 

http://content.markbittman.com/node/176 and when I don't-  http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

The quantities for ingredients are flexible, depending on how many pizzas you are making. In our kitchen, we like to make a few small pizzas and experiment with toppings. Last week, our friend Dan was the pizza master. Together we worked out 8 different topping combos with the rest of the house and Dan taught me a new method of shaping the dough.

This was my vote for favorite pizza. Thin slices of potato crisp up beautifully and a squeeze of lemon really

brightens things up. Garlic scapes lend a mild garlic flavor and a sprinkling of green. They are sadly no longer in season, but you may still have a few bunches in the fridge- I know I do! No worries if you are out- substitute thinly sliced garlic or scallions.

Red Potato, Scape and Fresh Corn Pizza

Ingredients:

several small red potatoes, sliced very thinly 

1 bunch of garlic scapes or scallions or garlic, chopped fine (scallions and garlic work great)

2 corn, kernels cut off 

1 lemon, for a squeeze or two of juice

fresh or dried rosemary for sprinkling 

other fresh herbs, like parsley!

fresh mozzarella cheese 

prepared pizza dough

Preheat oven to 450 degrees. If you have a pizza stone, preheat this as well. 

Prepare your potatoes. Saute the thinly slice potatoes over medium heat in a nonstick skillet with a little olive oil. Add chopped scapes (if using garlic, add it to the pan at the very end so that it doesn't burn) and continue to cook. Cook for about 10 minutes, flipping and babying the potatoes so they get a chance to cook through and maybe brown a bit. 

Prep your pizza dough- shape and stretch it and place on the back of a cookie sheet that has been dusted with cornmeal (what we used as a makeshift pizza peel). Top the dough with thinly sliced fresh mozzarella cheese. Now comes the fun part! 

Top the pizza. spread potato slices and scapes evenly over the cheese. Sprinkle the corn kernels on top (no need to precook). Add fresh herbs to your liking. Slide the pizza onto your hot stone and cook about 10 minutes or so- keep an eye on things. You want a super hot oven so the crust can cook and everything gets all melty together. When the pizza comes out of the oven, give it a squeeze of lemon juice, or pass half a lemon around the table. Enjoy!