As you may recall, I've waxed poetic before about the amazing fresh local corn we have here in the Pioneer Valley every summer. It lasts from late July through late September/early October and in that time, I try to eat as much as I can. But by the end of the season, even I must admit that corn on the cob gets old. So what to do with the last of this season's corn (or even leftovers from last night)? Make pizza, of course!
I know, I know - you're thinking "What? Corn on pizza??" Don't knock it until you try it. It's awesome! Mr. valleywriter and I came up with our "Valley Cowboy Pizza" about a month ago and we've been having it once week since then.
Here's what you'll need:
Pizza dough (I make mine using a bread machine recipe, but store-bought will work, too)
2-3 ears of corn
1 boneless skinless chicken breast (about 6 oz.)
1 1/2 cups shredded part-skim mozzarella
Ready to start?
1. Coat the chicken breast in BBQ sauce and let sit while you prepare the corn.
2. Take the husks off the ears of corn, spray on a little olive oil, sprinkle with salt and pepper and wrap each ear separately in aluminum foil.
3. Now fire up your grill to medium/medium-high heat and put the chicken breast and corn for about 20 minutes or until chicken is fully cooked. (Turn the chicken once and rotate the corn every 5 minutes or so.)
4. While that's cooking, preheat your oven to 425 degrees, spread pizza dough onto a pizza stone or pan and prick generously with a fork.
5. Once the oven's done preheating, put the dough in for about 12 minutes.
6. By now your chicken & corn are probably done - so go get them off the grill and let them rest until you can easily touch them. (Unwrap the corn to help it cool off.)
7. Cut the kernels of the corn cob with a knife. (If you're using leftover ears of corn, start here with the corn business.)
8. Cut the chicken into strips.
9. Once the dough is done pre-baking, take it out of the oven and spread BBQ sauce all over it (we're using BBQ sauce instead of pizza sauce). Top with chicken, corn and shredded mozzarella.
10. Bake at 425 degrees for 15 minutes until cheese is bubbly.