Summer Produce

Sweet Corn White Pizza

with Romaine Salad & Creamy Ancho Dressing

50 MIN

+$1.99/serving 4 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

For bold, dynamic flavor, we’re topping this Southwest-style pizza with tender, sautéed pepper and onion and fresh, sweet corn layered over melty mozzarella. A smoky dressing of sour cream, ancho chile paste, lime juice, and romano cheese brings even more flavor to a side salad of romaine, crunchy radishes, and juicy tomatoes.
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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
22 oz Pizza Dough
1 Poblano Or Bell Pepper
3 oz Radishes
1 Lime
2 Romaine Lettuce Hearts
2 ears Of Corn
½ lb Fresh Mozzarella Cheese
1 Tbsp Ancho Chile Paste
4 oz Grape Tomatoes
¼ cup Grated Romano Cheese
¼ cup Sour Cream
1 Yellow Onion

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, combine the sliced radishes, chopped lettuce, and halved tomatoes. Cut off and discard the stem of the poblano or bell pepper. Halve lengthwise; remove the ribs and seeds, then small dice. (Wash your hands, knife, and cutting board immediately after handling poblano peppers.)

2 Cook the sausage, onion & pepper

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the sausage is cooked through. Turn off the heat. Stir in the juice of 1 lime half until combined.

3 Assemble & bake the pizza

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the mozzarella (tearing into small pieces before adding), cooked onion, pepper, and sausage, and corn kernels. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Make the dressing

Meanwhile, in a bowl, combine the sour cream, half the chile paste (you will have extra), half the romano, the juice of the remaining lime half, 2 teaspoons of olive oil, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

5 Make the salad & serve your dish

Just before serving, to the bowl of prepared radishes, lettuce, and tomatoes, add enough of the dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully transfer the baked pizza to a cutting board; cut into equal-sized pieces. Top with the remaining romano. Serve the finished pizza with the salad on the side. Enjoy!