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.


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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