Patting fresh dough into a pan takes out the tedium of stretching, and you get homemade pizza with crispy square edges.
What You Get
Pizza dough (see note below)
Shredded mozzarella cheese
What You’ll Need
Chile flakes (optional)
Makes 3 servings
20 minutes active
45 minutes total
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Set the pizza dough on the counter and let it come to room temperature.
In a square metal baking pan (about 8 by 8 inches; see note below), drizzle 2 tablespoons olive oil and tilt to coat the bottom of the pan. Add the pizza dough, press out any air, and start to evenly press the dough into a square. Let the dough rest in a warm spot until it relaxes, at least 10 minutes.
Meanwhile, slice the shallot. Chop 1 or 2 cloves of garlic. Cut half of the tomatoes in half, reserving the rest for another use. Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Pick the basil, toss the stems, and tear the leaves.
In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the shallot and sauté until softened, 3 minutes. Add the corn and sauté until tender-crisp, 2 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt.
Press the dough into the pan a second time, so it reaches all the way into the corners. Season with salt. Spread half of the pistachio pesto onto the dough and layer with the half of the sautéed corn. Sprinkle the shredded mozzarella over the top, followed by the cherry tomatoes and the remaining corn. Transfer the pan to the oven and bake until the edges are dark golden and crusty, 18 to 20 minutes.
Slide a spatula between the sides of the pan and the crispy edges of the pizza to loosen, then transfer the pizza to a board. Cut the pizza into squares and sprinkle with the basil leaves and chile flakes, if you want a kick. Drizzle the remaining pesto over the squares, and serve warm.
Contains: milk, tree nuts, wheat.
Ingredient note: The pizza dough arrives frozen for freshness. Store it in the refrigerator to defrost before using.
Equipment note: A metal pan creates the best browning. If you don’t have a square metal pan, you can use a round metal cake pan (9 inches).