Summer Corn & Bell Pepper Pizza

with Taleggio Cheese & Fresh Thyme

40 MIN

3 Servings

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From the Test Kitchen

We’ve designed this pizza especially for summer. You’ll create a unique, seasonal pie with complex flavor using toppings of fresh corn and bell pepper (which are both just coming into season). To complement the sweetness of the vegetables, you’ll use Taleggio, a mild, rich cheese from the Alpine valleys of Lombardy, Italy. Piquant Parmesan and a simply-dressed arugula salad on top complete this refreshingly new spin on traditional pizza.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1 lb Plain Pizza Dough
1 8-Ounce Can Tomato Sauce
3 oz Taleggio Cheese
3 cloves Garlic
2 oz Arugula
1 ear Of Corn
1 Green Bell Pepper
1 bunch Thyme
1 Shallot
1 Tbsp Red Wine Vinegar
¼ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove and discard the rind of the Taleggio cheese; medium dice the cheese. Peel and mince the garlic. Cut off and discard the top of the bell pepper; using a spoon and your fingers, scoop out and discard the ribs and seeds. Thinly slice the bell pepper into rings. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the thyme leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.

2 Make the tomato sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until golden brown. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and warmed through. Remove from heat.

3 Prepare the dough:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands, gently stretch the pizza dough to a ¼-inch thickness. Carefully transfer to the oiled sheet pan. Massage the dough into the sheet pan to oil the bottom. Using your hands, gently stretch the dough toward the edges of the pan. Drizzle with olive oil and season with salt and pepper.

4 Assemble & bake the pizza:

Spread the tomato sauce onto the prepared dough; top with the bell pepper, corn, Taleggio cheese and thyme. Sprinkle with half the Parmesan cheese and season with salt and pepper. Bake, turning halfway through, 16 to 18 minutes, or until the cheese is melted and lightly browned.

5 Make the dressing:

While the pizza bakes, add the remaining Parmesan cheese to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

6 Finish & serve your dish:

Just before serving, in a large bowl, combine the arugula and enough of the dressing to coat the greens (you may have extra dressing). Toss to mix. Season with salt and pepper to taste. Transfer the baked pizza to a serving platter. Top with the dressed arugula. Enjoy!