Saturday, February 20, 2010

Pizza with Corn, Red Pepper, and Feta

Summer ingredients on a winter pizza - this is why I love my freezer. Local feta is available from Chase Hill Farm, sold at Green Fields Market (I got some at Winter Fare). The tapenade is entirely optional, but tasty. Not remotely local, of course, but hey - it's a condiment.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
2/3 cup diced red pepper
2/3 cup corn kernels (thaw first)
2-3 oz. crumbled feta
2 Tbsp green olive tapenade (optional)
3-4 oz. mozzarella, shredded or in small chunks

Preheat the oven to 450 degrees. Paint the crust lightly with olive oil.

Spread the tomato sauce over the pizza crust. Sprinkle with red pepper and corn, then with feta. Dot with small bits of tapenade, if using. Top with mozzarella.

Bake for 15 minutes, until crust is done and cheese is just beginning to brown.

Serves 3-4.

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