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I came across this creamed corn with gorgonzola recipe on Eat, Make, Read, and had to make it. Luckily, Lowell had summer corn frozen in his freezer. But I had already planned on making pizza. Which led to the best summer (I know it’s not summer) pizza toppings of all time. I used Mark Bittman’s simple pizza dough recipe to make dough that only needed one or two hours to rise (although it contains no whole wheat). It wasn’t as easy and perfect as I wanted it to be (do I really need to invest in a pizza stone????). I’m still looking for THE pizza dough recipe. I baked it with tomatoes and finally topped with the gorgonzola creamed corn, toasted pecans, and fresh basil.
Mark Bittman’s Simple Pizza Dough Recipe:
Time: 1 hour or more
3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast, such as SAF-Instant Yeast.
2 teaspoons coarse sea or kosher salt, plus extra for sprinkling
1 to 1 1/4 cups water
2 tablespoons olive oil.
1. If using a food processor, combine flour, yeast and salt in work bowl. Turn machine on and add 1 cup water and the oil through the feed tube. Process 30 seconds, adding up to 1/4 cup more water, a little at a time, until mixture forms a ball and is slightly sticky to the touch. (In unlikely event mixture is too sticky, add flour, a tablespoon at a time.) To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend. Add 1 cup water and the olive oil; stir with a wooden spoon until smooth. Add remaining flour bit at a time; when mixture becomes too stiff to stir with a spoon, begin kneading, adding as little remaining flour as possible, just enough to keep dough from being sticky mess. Knead 5 to 10 minutes.
2. Turn dough onto a floured work surface and knead by hand a few seconds to form a smooth, round ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours. (You can cut rising time if you are in a hurry, or you can let dough rise more slowly in refrigerator for 6 to 8 hours.) Dough can then be used immediately or wrapped tightly in plastic wrap and frozen for a month. Defrost in covered bowl in refrigerator or at room temperature.
3. Form risen dough into a ball and divide into two or more pieces; roll each into a ball. Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until slightly puffed, about 20 minutes.
4. Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet. Pat out dough as thin as you like, using oiled hands if necessary.
5. Proceed with any recipe.
Yield: Enough dough for 1 large, 2 medium, or more smaller pizzas.
2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons gorgonzola (like gorgonzola dolce)
Freshly ground black pepper
1/4 cup pecans, crushed
2 large tomatoes, thickly sliced (I especially like green zebras, but any tomato will do)
Fresh basil, chopped for garnish.
Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
Stir in gorgonzola and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
Divide tomato slices among plates, and top with corn. Top with pecans; garnish with fresh basil.