Roasted Corn and Tomato Pizza and Good Luck to You, Leo Grande

Hello and welcome to Pizza and a Movie on Djalali Cooks! I absolutely love corn on pizza. We have done it a few times here; Esquites Pizza, and Wild Palms Flatbread come to mind. Today’s recipe roasts fresh corn and cherry tomatoes with thinly sliced red onion until everything is caramelized and loaded with sweet, roasted summer flavor. To give a little color, I added diced fresh jalapeño after the cook and topped the pizza with dollops of ricotta. Both of the finishing toppings are totally optional. Let’s get going!

Roasted Vegetables

Start with preheating the oven to 400 degrees F. You can put your pizza stone or steel in the oven to heat up; and then just place the sheet pan of veggies on top of the steel or stone. Toss all the veggies on a sheet tray, drizzle with olive oil and season with kosher salt. You can certainly use frozen corn instead of cutting fresh corn off the cob, if you like.

We will roast the corn, tomatoes and onions at 400 for about 30 minutes; just until the veggies get some nice color on them. When the veggies have some nice color, use a spatula to toss the veggies together on the pan. Set aside to cool as we prep for the pizza. Turn the oven up to 450 degrees F.

Assemble the Roasted Corn and Tomato Pizza

Along with our roasted veggies, I have about 1.5 cups of freshly grated mozzarella. And then we have our dough.

Roll, stretch, pull or spin your dough out to about a 12-inch round. Spread an even layer of the grated mozzarella over the dough, leaving a 1/2-inch border for the crust.

Then spread the roasted corn, tomato and onion mixture over the cheese. And we are ready for the oven!

Bake the pizza for 10-15 minutes, until the cheese is melted and the crust is puffed and golden.

While the pizza is in the oven, roughly dice a jalapeño for nice color and a little heat. Alternatively, you can top it with sliced scallions or parsley.

Then, if you choose to add the ricotta, dollop on spoonfuls of ricotta evenly around the top. Lastly, top the whole pie with fresh cracked black pepper.

And that’s it! The roasted corn, onion and tomatoes have a such a richness to them; they have that roasted savory/sweet flavor that just marries perfectly with mozzarella and puffy pizza dough. The diced jalapeño adds a tiny bit of fresh crunch without being too spicy. When I make this again, I will leave off the ricotta. While it was delicious, I just wanted to fully taste the roasted veggies without the added creaminess of the ricotta.

Movie Night: Good Luck to You, Leo Grande

We have our Roasted Corn and Tomato Pizza ready so let’s get to the movie! Last week while I was visiting my friend in St.Louis, we watched Good Luck to You, Leo Grande, streaming on Hulu. The film stars Emma Thompson and Daryl McCormack. Thompson plays Nancy, a 55-year old widow who yearns to have a fulfilling sexual experience. Years after her husband dies, she hires a sex worker, Leo Grande (played by Daryl McCormack) for the adventure. I realize the premise might not sound appealing, the way I have described it. But this movie is heartfelt, sentimental and beautifully made.

Regardless of your age or circumstance, I do think this movie will resonate with many women for all kinds of reasons. Not the least of which is coming to terms with our aging bodies and learning to not turn yourself off to experiences just because we have hit a certain age. This lesson translates to so many areas of our lives – be it not wearing certain items of clothing because we feel like they are “too young” for us; or, like Nancy in this movie, learning that you’re never too old to explore and enjoy intimacy. My friend and I absolutely loved this movie; Emma Thompson and Daryl McCormack have a sweet and wonderful chemistry – overall, a must see. Good Luck to You, Leo Grande is streaming exclusively on Hulu.

Thank you all so much for joining me today for Pizza and a Movie! I will see you Sunday with a simple, festive (last minute) cocktail for the Fourth of July. Djalali Cooks will be off on Monday in observation of the Fourth of July Holiday. Have a wonderful and safe Fourth of July holiday weekend! Take care and be well, xo Kelly

Key Equipment

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Roasted Corn and Tomato Pizza

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 40 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~1 Hour

Sweet and savory roasted corn, cherry tomatoes and onions top this Roasted Corn and Tomato Pizza, finished with jalapeño and ricotta.

Ingredients

• 2 Ears of Corn, corn cut from cob
• 1.5 -2 cups Cherry or Grape Tomatoes
• 1/2 Medium or 1 Small Red Onion, sliced thinly
• Olive Oil
• Kosher Salt
• 1 Prepared Pizza Dough
• 1.5 cups Grated Mozzarella Cheese
• 1 Jalapeño, diced (without seeds), optional
• Ricotta Cheese, optional
• Fresh Cracked Black Pepper

Instructions

1

Start with preheating the oven to 400 degrees F. You can put your pizza stone or steel in the oven to heat up; and then just place the sheet pan of veggies on top of the steel or stone. Toss all the veggies on a sheet tray, drizzle with olive oil and season with kosher salt. You can certainly use frozen corn instead of cutting fresh corn off the cob, if you like.

2

Roast the corn, tomatoes and onions at 400 for about 30 minutes; just until the veggies get some nice color on them. When the veggies have some nice color, use a spatula to toss the veggies together on the pan. Set aside to cool as we prep for the pizza. Turn the oven up to 450 degrees F.

3

Roll, stretch, pull or spin your dough out to about a 12-inch round. Spread an even layer of the grated mozzarella over the dough, leaving a 1/2-inch border for the crust.

4

Then spread the roasted corn, tomato and onion mixture over the cheese. And we are ready for the oven!

5

Bake the pizza for 10-15 minutes, until the cheese is melted and the crust is puffed and golden.

6

While the pizza is in the oven, roughly dice a jalapeño for color and a little heat. Alternatively, you can top it with sliced scallions or parsley.

7

Then, if you choose to add the ricotta, dollop on spoonfuls of ricotta evenly around the top. Lastly, top the whole pie with fresh cracked black pepper.

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