Summer Corn & Salami Pesto Pizza

In case you haven't heard me say this the 47 other times- if the summer corn is still sweet and available- I'm using it. And with my leftover pesto from last week I figured I'd put it to use with some pizza dough and other ingredients I had laying around.

This recipe was inspired from one of my favorite NYC restaurants Barbuto- the chef Jonathon Waxman has an amazing causal italian cooking style but creates such memorable dishes that all I feel is real comfort and happiness there. He makes a green garlic, corn and pancetta pizza in the summer season that is beyond. And I had to make my version of it. 

Summer Corn & Salami Pesto Pizza 

Premade:

Your favorite store bought pizza dough

1/3 cup of pesto 

Fridge: 

1/2 lb taleggio, rind removed, sliced or 1 1/2 cups shredded mozzarella 

1 cooked corn on the cob, corn removed 

Dry salami, 15-20 thin slices, depending on how much you want 

Counter:

1 small onion, thinly sliced 

Pantry:

Sprinkle of salt n pepper 

2 tsp of corn meal 

1/2 tbs olive oil 

Tools: 

Sauté pan

Wooden spoon 

Spoon 

Measuring cups/spoons 

Cutting board 

Chopping knife 

Large tray or pizza stone (I used a tray with a nonstick silicone mat) 

Heat oil in your sauté pan over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally with your wooden spoon to caramelize the onions. Turn off the heat once they get a golden color and set aside for the pizza. 

Preheat oven to 425.

Sprinkle the baking tray or pizza stone with the cornmeal evenly across the bottom. Stretch your pizza dough to as thin or thick as you like and then lay on top of the cornmeal sprinkled tray. 

Using the back of a spoon, spread the pesto across the entire pizza- leaving 1/2 an inch border around the entire pizza for the pizza crust. 

Take your caramelized onions and spread them across the pesto. Then sprinkle your corn kernels and salami, evenly across the dough. 

At this point add your taleggio cheese. If you're using mozzarella- sprinkle on top evenly. Be aware that taleggio cheese is an aged cheese and it has a certain tang to it. If you're making this for kids and you're unsure if they'd like taleggio- use the mozzarella. Don't waste the good cheese- eat that yourself with some vino! 

Sprinkle the pizza with a little salt and pepper and place the pizza in the oven for 15 to 17 minutes- until the cheese is bubbly and the crust is golden brown. 

This is the pizza prior to cooking

Try this pizza- it's so delicious and it's great to get away from the stereotypical pizza sometimes. Enjoy it! Xo