Fresh summer ingredients offer a New World twist on this pizza. Paired with the zucchini on this pizza is fresh summer corn and hot serrano peppers tamed by creamy goat cheese, mint and drizzled with honey and balsamic vinegar.
- pizza dough balls
- olive oil
- goat cheese
- ear of corn
- serrano pepper
- balsamic vinegar
- cutting board or pizza peel
- pizza stone or cookie sheet
- chef's knife
PREP & COOKING INSTRUCTIONS
PREP TIME: 20 MINUTES | ASSEMBLE & COOK TIME: 15 MINUTES
STEP 1: Pre-heat oven to 450-500 degrees with pizza stone or cookie sheet inside oven for an optimal crust. If you are nervous to slide your pizza into the oven onto the stone/sheet, then pre-heat without the stone/sheet in the oven so you can prepare your pizza on top without the advanced sliding technique. Begin vegetable prep. Shuck corn, wrap in foil and place in oven in center. Roast corn for 15 minutes. Remove from oven and let cool enough to handle. Cut kernels off corn cob, set aside.
STEP 2: Take Pizza dough out of oven and let sit for 10-15 min. Do not handle dough or remove from container until you have read the dough stretching instructions. If you over handle dough or ball up it won't stretch properly. Take all pizza ingredients out of packaging to begin making pizzas. Trim both ends of zucchini. Slice in half lengthwise. Stand the zucchini pieces upright. Thinly slice into strips or carpaccio. Set aside. Trim off top/stem of serrano pepper. Slice pepper in half. (Remove seeds if you like. Leaving the seeds intact will create more heat/spice. Fine dice pepper. Set aside. Wash hands and rinse knife immediately.
STEP 3: Trim off top/stem of serrano pepper. Slice pepper in half. (Remove seeds if you like. Leaving the seeds intact will create more heat/spice. Fine dice pepper. Set aside. Wash hands and rinse knife immediately.
STEP 4: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel. If you received a Vero for 4 size kit, please make sure you save ½ of your toppings for your second pizza. Place hand stretched pizza dough on floured cutting board. Pour a half ounce of oil in the center of the crust. Using a pastry brush or the back of a spoon spread the oil over the dough with your border a ½" crust. Don't get any oil on your board or your pizza will stick when sliding into the oven.
STEP 5: Distribute goat cheese evenly onto dough in small dollops. Spread ½ of the zucchini carpaccio onto dough. Sprinkle½ of the roasted corn onto dough. Place ½ of the diced serrano pepper on dough. Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it's loose enough to slide onto your pre-heated stone.
STEP 6: If you have a Vero for 4 kit, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook pizza 8-12 minutes or until desired crispness and golden brown. Let pizza cool 2-4 minutes. Slice pizza into desired amount of slices. Garnish with mint leaves, and drizzle honey and balsamic vinegar. (A spoon will work great for drizzling honey and vinegar.) Take a picture of your pizza for posting, and ENJOY!
Pinot Grigio, a white wine made from the grape of the same name is grown mostly in Northern Italy. The name comes from small grapes that grow in pine cone shaped clusters and are harvested a little early for a crisper flavor.
What are the craziest pizza toppings you've ever seen?
If you entered a pizza competition, describe your pizza. Crust, toppings, etc?