Corn, Scallion, and Potato Pizza

Yesterday, while walking around FREEZING Manhattan, I stopped in to have a slice of pizza for lunch. I decided to try something different. It turned out to be the right choice – delicious. You can make this on store bought pizza dough or you can make your own dough here.
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Corn, Scallion, and Potato Pizza

Farmer’s Pizza

cornmeal, for baking sheet
flour, for shaping
1 lb pizza dough
2 potatoes, grated (about 2 cups)
1 cup fresh corn kernels
3 scallions, thinly sliced
1 Tbs olive oil
Kosher salt and pepper
3 oz cheddar cheese, grated

Heat oven to 425 degrees F. Dust a baking sheet with cornmeal. On a lightly floured surface, shape the dough into a 14- to 16-inch oval, circle, or rectangle and place on the prepared baking sheet.

In a large bowl, toss the corn, potatoes, scallions, oil, and 1/4 teaspoon each salt, pepper and the cheese. Scatter the corn mixture over the dough and bake until the crust is golden brown and crisp, 20 to 25 minutes.

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