The man friend wanted to try a thin crust, so I found a recipe and followed it including the 24 hour wait time. It was the poofiest pizza I've ever made! So I posted my original crust recipe instead. Also, it is winter in MN so none of the ingredients were in season, or don't grow here at all so a few alterations were necessary. Rather than grilling fresh sweet corn I bought from an old farmer selling it out of the back of his truck I had to resort to canned (the stuff at the store looked questionable). I can't wait til summer so I can grow these things myself and grill them the way they ought to be.
Crust:
2 1/4 tsp. yeast (or one packet)
1 1/4 Cup warm water
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)
Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour. Preheat oven to 425 degrees.
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)
Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour. Preheat oven to 425 degrees.
1
Hass Avocado, peeled, sliced, pit removed
Cilantro Paste (in a tube, near the fresh herbs) (or just Cilantro and olive oil)
1 Can Corn (or 1 ear, kernels removed)
1 Poblano Pepper, sliced, roasted or sauteed
1 Cups cherry tomatoes, sliced
1 Cup pepperjack cheese
½ Cup feta cheese
1 Can Corn (or 1 ear, kernels removed)
1 Poblano Pepper, sliced, roasted or sauteed
1 Cups cherry tomatoes, sliced
1 Cup pepperjack cheese
½ Cup feta cheese
Bacon, Shrimp or Chicken (optional)
Assembly:
After tossing your crust in your pan squeeze the cilantro paste onto the crust and spread into a thin layer with the back of a spoon. Layer the corn, sliced poblano peppers and tomatoes. Top with cheese. Bake at 425 until cheese is melted and crust is golden brown around the edges. While your pizza is cooking slice up your avocado and add a squeeze of lime. Remove pizza from oven and top with avocado and feta.
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