Don't Wait for Market Season to Make Pizza

By the time we are getting to the end of January, I start to think about windows being opened, a warm breeze coming through my kitchen window, and me grabbing my farmers market basket to see what will be my culinary inspiration for the week.

But then I open my eyes, see the dusting of snow on the ground, and cloudy skies for days, and then I make myself this farmers market pizza.

I was actually able to find corn on the cob at my grocery store (I think it was from Mexico?) but frozen or even canned corn works well too - just be sure to drain it.  

My daughter isn't a fan of red sauce on pizza, so if you have a picky eater like my daughter (um, she's almost 28 years old!) try out this spreadable brie - it melts like a dream!

Farmers Market Pizza

Scroll down for a printable version of this recipe

5 ounces skinny pizza dough (recipe below)

2 tablespoons Alouette creme de brie

1/3 cup fresh corn cut off the cob

1/2 cup shredded zucchini

1/4 cup part skim mozzarella

1 tablespoon fresh basil

2 Tablespoons cooked bacon

Chopped giardiniera (you can leave out if you don't like spicy but our Owner/Chef Shelley Young shows you have to make an authentic Chicago version here)

1. Heat oven to 500 degrees.  

2. Roll out dough, spread brie on dough, top with zucchini and corn and cheese, bake for 11 minutes.  Let cool slightly and top with fresh basil, bacon and giardiniara, if desired.

Skinny Pizza Dough  

2 cups self-rising flour

1 teaspoon yeast

1/2 teaspoon salt

1/2 cup nonfat Greek yogurt

1/2 to 3/4 cup water

1. Mix the flour, yeast and salt together. 

2. Stir in the yogurt, then add 1/2 cup water.

3. Mix with a fork for 3 minutes, it takes a while for the yogurt to incorporate, and that way you won't add too much water - add just about a tablespoon at a time until it gets to the right consistency.

You can use the dough right away, let it rise in a warm area (I just store in the microwave) all day, or slow rise for 24 hours in your fridge. The pizza above used 1/4 of the whole dough recipe.

Upon the first bite, I ask you to close your eyes and dream of your summer farmers market - this pizza will transport you there - I promise!  

If you want to kick up your pizza skills, check out these upcoming classes at The Chopping Block:

Chicago Deep Dish Pizza and Calzones Tuesday, February 4 6pm at the Merchandise Mart

Chicago Deep Dish Pizza and Calzones Monday, February 24 7pm at Lincoln Square

Jr. Chef - Deep Dish Pizza Monday, February 17 11am -  this is a great class for your teens!

What's your favorite pizza topping?

Author: Biz Valenti

Print

With ImageWithout Image

Farmers Market Pizza

ingredients:

For the pizza

• 5 ounces skinny pizza dough 
• 2 tablespoons Alouette creme de brie
• 1/3 cup fresh corn cut off the cob
• 1/2 cup shredded zucchini
• 1/4 cup part skim mozzarella
• 1 tablespoon fresh basil
• 2 Tablespoons cooked bacon

For the skinny pizza dough

• 2 cups self-rising flour
• 1 teaspoon yeast
• 1/2 teaspoon salt
• 1/2 cup nonfat Greek yogurt
• 1/2 to 3/4 cup water

instructions:

How to cook Farmers Market Pizza

For the pizza

1. Heat oven to 500 degrees.
2. Roll out dough, spread brie on dough, top with zucchini and corn and cheese, bake for 11 minutes. Let cool slightly and top with fresh basil, bacon and giardiniara, if desired.

For the skinny pizza dough

1. Mix the flour, yeast and salt together.
2. Stir in the yogurt, then add 1/2 cup water.
3. Mix with a fork for 3 minutes, it takes a while for the yogurt to incorporate, and that way you won't add too much water - add just about a tablespoon at a time until it gets to the right consistency.
4. You can use the dough right away, let it rise in a warm area (I just store in the microwave) all day, or slow rise for 24 hours in your fridge.

Created using The Recipes Generator