Top Your Pizza with Roasted Corn and Zucchini
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Zucchini, Roasted Corn and Goat Cheese Pizza
This pizza is a vegetarian’s dream—so much so that meat-lovers will devour it. It’s not your regular pizza, though. Instead of using a red sauce, we substituted a goat cheese béchamel for the base. And, we made our dough from scratch. (Trust us, making homemade pizza dough is much easier than it appears.)
Yields: 1 Serving
Cook Time: 1 hr 30 mins
INGREDIENTS
- For the dough:
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon oil, plus more for greasing ¾ cup water, lukewarm
- For the sauce:
- 1 tablespoon salted butter
- 1 tablespoon flour
- 1 clove garlic, minced
- ¾ cup milk
- ¼ cup goat cheese
- 1 pinch nutmeg
- 1 pinch white powder
- Salt and pepper to taste
- For the toppings:
- 1 corn cob, roasted and kernels removed
- 1 small zucchini or ½ large, thinly sliced
- ½ cup cheese (mozzarella or cheddar preferably), grated
- Extra goat cheese if desired
- Rosemary to sprinkle
- Olive oil to drizzle
DIRECTIONS
- Place flour, yeast, salt and sugar in a medium bowl. Add water and mix until combined and dough form.
- On a clean table dusted with flour, knock the dough out of the bowl and knead for 10 minutes. If your dough is too sticky, add 1 tablespoon of flour at a time.
- Knead the dough into a neat ball and place into a clean, greased bowl. Cover with plastic wrap or a kitchen towel and allow to sit somewhere warm for 1 hour or until the dough has doubled in size.
- In the meantime, make your sauce. Add the butter and flour to a medium pot over high heat; whisk until a blonde paste occurs. Gradually add milk mixing between each addition until you’re left with a thick sauce. Stir in garlic, goat cheese, nutmeg, white pepper and salt and set aside.
- Preheat oven to 475°F and position your oven rack on the lowest shelf. Grease your pizza tray lightly with oil and sprinkle a bit of cornmeal on top (you can also use flour if you don’t have cornmeal on hand).
- Gently punch the dough down on a clean floured-surface and roll out into the shape of your baking tray.
- To assemble, place dough onto the prepared tray, spread white sauce evenly over the dough, arrange the zucchini slices and then sprinkle with corn kernels and cheese on top.
- Bake for 13 to 15 minutes, or until the cheese is golden.
- Garnish the pizza with rosemary and drizzle with olive oil. Enjoy a warm cheesy slice for me!
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