Rhode island’s Summer pizza was the perfect way to end our summer. It’s topped with fresh herbs and corn straight off the cob. We enjoyed gathering our needed toppings at our local Farmer’s Market to capture an extra fresh, summery flavor on this pizza.
This pizza rejoins us with our usual red sauce. As we did on our Parma pizza, we top the crust with the sauce and cheese only to bake, then added the other toppings just before serving to keep them fresh. We used fontina and Parmesan cheese and paired them with fresh basil, oregano, and parsley. After adding the corn, we gave a light drizzle of our herb and red pepper olive oil mix.
This pizza was fresh, crisp, and had a hint of spice with each bite.
1 1/2 cups white flour
1 1/2 whole wheat flour
1 Tablespoon sugar or honey
1 Tablespoon rapid-rise yeast
1 teaspoon salt
2 Tablespoons olive oil
1 cup warm water
Herbs to season (optional)
Mix all dry ingredients together in bowl, reserving half cup white flour. Make a well in the middle and pour in oil and water. Stir together until all is evenly mixed, adding extra flour as needed. Turn dough onto floured surface and knead in remaining flour until dough is no longer sticky. Let rise while you prepare the toppings.
1 can tomato sauce
fresh garlic (minced)
crushed red pepper
There are no measurements to the above herbs and spices due to the fact that Tommy doesn’t measure. It’s all a matter of dash and taste. To be honest, I may not have even listed all the items he used, so go ahead, find your spices, and don’t be afraid to experiment. Taste it along the way until it has a flavor you love. Mix it in a sauce pan until a soft boil begins. Pour onto prepared crust and spread evenly.
Fresh herbs: basil, oregano, parsley, etc.
Corn (cut off the cob)
Olive oil+herbs and red pepper flakes
Top crust with sauce and cheeses. Bake at 450 degrees F for 15-20 minutes until cheese is melted and bubbly. Top with fresh herbs, corn, and a drizzle of oil.