Sweet Corn – Cornmeal Crust Pizza

Reader Contribution by Karen Keb
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Summer is definitely upon us here in the Midwest as we face 100-degree temperatures this week. Heat index aside, we also know it’s summer by the fact that sweet corn is all around. If you’re not a fan of corn on the cob like Hank (I think it’s just because of the beard), here’s a delicious way to eat it, even though it requires turning on the oven.

I love Midwest Living magazine and their July/August issue had a whole spread of sweet corn recipes, and this is based on one in that issue, so I can’t take all the credit on this one. The crust is all ours though, as we make it a few times a month for pizza night. You can really use any combination of flour in this crust–try all whole wheat, 2 cups whole wheat and 1 cup all-purpose, spelt flour, etc. It turns out best when you use at least 1 cup white flour, but it’s fun to make it your own with your personal flour favorites.

Crust:

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