Audrey Sherman Kelly

Audrey Sherman Kelly’s Summertime Sourdough Green Egg and Corn Pizza

Name: Audrey Sherman Kelly’s Summertime Sourdough Green Egg and Corn Pizza
Cook time: 900 s
Total time: 1500 s
Yield: Makes 1 pizza
Ingredients: Bread flour - for dusting; 1 pizza dough ball - (See Audrey Kelly’s Summertime Sourdough Pizza Dough recipe); 1 ear fresh corn - kernels cut off (about 1 cup); 1 oz roasted jalapeño slices or another hot pepper; 1 garlic clove - chopped, (about 2 tsp); 2 tsp extra-virgin olive oil; 1 cup greens - (such as kale, spinach, beet greens, chard); 1 cup (3 oz) shredded mozzarella cheese; 1 fresh egg; Basil leaves - to serve; Chopped chives - to serve

One of my favorite summer ingredients is corn. It adds so much flavor to any pizza and can be paired with everything from rich cheese, salty meats to leafy greens. You can add different herbs and spices to it or simply shuck it and add it to the pie. This particular pizza adds a fresh egg on top, the yolk giving it an additional silky richness to accompany the sweetness of the corn and balance out the greens.

25 mins total time

15 mins active time

Easy

Makes 1 pizza

Ingredients

Measurements:

Bread flour
for dusting
1 pizza dough ball
(See Audrey Kelly’s Summertime Sourdough Pizza Dough recipe)

Toppings

1 ear fresh corn
kernels cut off (about 1 cup)
1 oz roasted jalapeño slices or another hot pepper
1 garlic clove
chopped, (about 2 tsp)
2 tsp extra-virgin olive oil
1 cup greens
(such as kale, spinach, beet greens, chard)
1 cup (3 oz) shredded mozzarella cheese
1 fresh egg
Basil leaves
to serve
Chopped chives
to serve

Instructions

1Before prepping your toppings, preheat the Smart Oven® Pizzaiolo. With the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 750°F, the Top Temp to 650°F and the Top Control to Even heat. This can take up to 20 minutes.
2Mix together corn kernels, roasted jalapeños, garlic and olive oil in a bowl.
3Once the oven has preheated, on a heavily floured counter, push dough ball, making a 10-inch circle, then transfer to the floured peel.
4Top with the greens and shredded mozzarella. Sprinkle the corn and jalapeño mixture on top. Crack the egg in the center.
5Cook for 3 minutes, turning halfway through cooking. After 1 minute, switch the Top Control to Crust only.
6Transfer to a board, top with basil and chives and serve.