Pizza with zucchini, feta, corn, and cilantro – 5 June 2012

Prepared this intermittently while watching the transit of Venus, which was considerably more important in the long run 🙂

I decided to go to the Cheese Board to get a good feta (Bulgarian) and also a Fontina Valle d’Aosta for future use, and then I realized I could call and have them reserve me a crust. I am really glad I didn’t have to make a crust from scratch today, and could concentrate on watching the transit, getting out to vote, etc.

{The rest written 28 June!}

Pizza: the first thing to do is mix about 3/8 cup (for my ~13-14″ pizza) of corn kernels (I find using good canned ones are fine – drain well – but fresh would be better in corn season) with about 1/2 tsp red pepper flakes and a pinch of freshly ground black pepper. When the crust is ready, I bake 1.5 minutes, then remove, set on a bread board without a lot of flour (heat mucks the flour onto the crust and the crust gets icky) to decorate. The recipe calls for brushing the edge of the crust with garlic oil after cooking, but I typically brush the pre-cooked crust with garlic oil before decorating. I grate 4-6 oz plain ol’ mozzarella and scatter half over the crust, then scatter over a quarter yellow onion, sliced as thinly as possible. Then zucchini – probably one small or two teensy – again thinly sliced, followed by the rest of the mozzarella. Sprinkle with crumbled feta (the Cheese Board person said they most often use French, but I used Bulgarian – more opinionated – and it was fine) and the corn mixture. Bake another 6 minutes or till the crust is done. Then brush the edges with garlic oil if you didn’t before, and toss 1/4 cup loosely packed cilantro over the top. Drizzle with fresh-squeezed lime juice – very important!

This is a very yummy pizza from The Cheese Board’s excellent recipe book.

D chose Chateau Mayne Guyon Cotes du Blaye… is this from Trader Joe’s?… which we always like, but never adore. Fine for a weeknight dinner. You can see the telescope box up on the cabinet there.

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