Inspired by pizza she loved on a tropical vacation many years ago, my daughter has been eating corn on her pizza for nearly 10 years. Apparently she is ahead of her time! We were so happy to see that Bon Appétit realized that this delicious pizza topping was worthy of their publication. 🙂
I loved that this pizza recipe used creamed corn instead of tomato sauce- it brought our usual “corn pizza” to the next level. It was also a sheet pan “Grandma” pie which is a family favorite. Lastly, it can be made with fresh or frozen corn. Perfect.
This recipe was adapted from Bon Appétit, contributed by Kay Chun. I used a homemade sourdough pizza crust instead of store-bought. I also used fresh mozzarella, frozen white corn, Campari tomatoes, and more garlic. I modified the method and baked the sheet pan on a pizza stone positioned on the lowest oven rack. Great.
Yield: One Grandma Pie (half-sheet pan)
For the Pizza Dough:
- 1 cup (241g) sourdough starter, unfed/discard
- 1/2 cup (113g) warm water (plus 2 tsp water- if using whole wheat flour)
- 1 1/4 cups (150g) unbleached all-purpose flour
- 1 1/4 cups (141g) white whole wheat flour (can substitute and additional 1 1/4 cups/150g all-purpose flour)
- 1 teaspoon coarse salt
- 1/2 teaspoon instant or active dry yeast
- cooking oil spray or olive oil, for the pan
For the Pizza Sauce & Toppings:
- 1 sourdough pizza crust (recipe above) or store-bought pizza dough (about 1 pound)
- 1/4 cup grated Parmesan
- 1/4 cup fresh ricotta
- 2 T heavy cream
- 2 garlic cloves
- 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
- 3/4 tsp freshly ground black pepper
- 1 1/2 cups fresh corn (from about 2 medium ears) or thawed frozen corn, divided
- 2 T extra-virgin olive oil, plus more for drizzling
- 2 oz sliced pepperoni (more or less, as desired)
- 8 to 9 oz Campari tomatoes (sliced 1/4-inch thick) or cherry tomatoes (halved, about 1 1/3 cups)
- 1/2 pound fresh mozzarella cheese
- fresh basil (or oregano) leaves, sliced, for serving
To Make the Dough:
- Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (241g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
- Add the warm water, flours, salt, and yeast. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
- Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast. (I placed my dough in a warming drawer and it doubled in about 2 hours.)
- Towards the end of the rise time, preheat your oven to 500°F. (I heat a baking stone positioned on the lowest rack of the oven.)
- Oil an 18″ x 13″ half-sheet pan or coat with cooking oil spray.
- Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. After this rest, gently press the dough toward the edges of the pans. (If it starts to shrink back, cover and let rest for 15 minutes before continuing.)
- Cover the pan and let the dough rise until it’s as thick as you like. (It will rise quite a bit in 30 minutes. I just let it rest while preparing the sauce and toppings.)
- While the dough is rising, make the sauce.
To Make the Sauce, Toppings, & Bake the Pizza:
- If using Campari tomatoes, slice and season with coarse salt and freshly ground black pepper. Let sit to remove excess moisture.
- Process the Parmesan, ricotta, cream, garlic, salt, pepper, 3/4 cup corn, and 2 T oil in a food processor until mostly smooth (mixture will still have some texture). (I used a mini-food processor.)
- Scrape creamed corn into a small bowl; stir in 1/4 cup corn.
- Spread creamed corn over dough, leaving a 1/2-inch border.
- Top with pepperoni, then tomatoes and remaining 1/2 cup corn.
- Tear the fresh mozzarella and distribute the pieces evenly over the crust.
- Bake until crust is golden underneath and cooked through and the cheese is lightly browned, about 18 to 20 minutes.
- Top with a drizzle of oil and sliced basil (or oregano) leaves.
Note: The creamed corn mixture can be made 4 hours ahead. Cover and chill.
Posted in Bread, Recipes
Tags: basil, Campari, cherry tomatoes, corn, creamed corn, fresh mozzarella, Grandma, grandma pie, grandma pizza, grape tomatoes, oregano, parmesan, pepperoni, pizza, pizza dough, ricotta, sheet pan, sourdough, tomatoes
I first heard about this spectacularly easy viral pasta dish from Deb Perelman of Smitten Kitchen. I think I was the last to know… My daughter has seen countless people make it on TikTok, of course. 😉 She was absolutely thrilled to make it with me!
The original recipe is called “Uunifetapasta,” created by the Finnish blogger Jenni Häyrinen. The foundation of the dish is a block of feta placed in the center of a baking dish surrounded by seasoned tomatoes. After being baked, the cheese and burst tomatoes are combined to create a creamy and delicious sauce to serve over pasta. Deb Perelman incorporated chickpeas in her version- nice.
This version from the Washington Post, contributed by Aaron Hutcherson, recommended using Greek sheep’s milk feta to maximize the creaminess. I used an enameled cast iron baking pan, modified the proportions and incorporated za’atar to the seasoning on the tomatoes prior to baking. It was super creamy and tasty- and as simple and easy to prepare as expected.
Yield: Serves 6
- 3 pints (750 to 800 g) grape or cherry tomatoes
- 5 large garlic cloves, halved lengthwise
- 8 T (1/2 cup) extra-virgin olive oil, divided
- coarse salt and freshly ground black pepper
- 1 block (10.5 oz) Greek feta cheese
- 1/2 tsp crushed red pepper flakes
- za’atar, to taste, optional
- 17 to 18 oz medium-length dried pasta, such as campanile, rigatoni, or rotini (I used Gigli)
- fresh basil leaves, for serving
- Position a rack in the middle of the oven and preheat to 400 degrees, preferably on convection roast.
- In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 6 tablespoons of the olive oil. (I used an enameled cast iron baking pan.)
- Sprinkle the tomatoes with some salt and toss to coat. Sprinkle with za’atar, if using.
- Place the feta cheese in the center of the tomatoes and garlic, top with the remaining 2 tablespoons of olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper.
- Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
- Remove the baking dish from the oven and stir the feta and tomatoes with a wooden spoon until evenly combined. Taste and adjust seasoning, as necessary.
- Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. (I incorporated quite a bit of pasta water.)
- To serve, top with plenty of basil leaves.
Posted in Pasta, Recipes, Sauces, Vegetarian
Tags: baked, basil, cheese, cherry tomatoes, easy, feta, gigli, grape tomatoes, Greek, pasta, rigatoni, roasted, rotini, sauce, sheep's milk feta, spaghetti, TikTok, tomatoes, vegetarian, weeknight, Za'atar
This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.
Yield: 4 to 6 servings
- 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry or grape tomatoes
- 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
- 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
- 1/2 teaspoon red-pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
- 5 tablespoons unsalted butter, cut into 5 pieces
- 3 tablespoons chopped parsley or chives, or torn basil leaves
- 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
- crusty bread, for serving, if desired
- If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
- Pat the shrimp very dry and season with salt and pepper.
- In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
- Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
- Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
- Serve over pasta or with crusty bread, if desired.
Posted in Pasta, Quick, Recipes, Shrimp
Tags: bucatini, cherry tomatoes, chives, corn, dinner, garlic, grape tomatoes, lemon, linguini fini, parsley, pasta, scampi, shrimp, summer, tomatoes, white wine
Posted in Greens, Quick, Recipes, Shrimp
Tags: cherry tomatoes, dinner, farro, feta, grape tomatoes, Greek, kale, mustard greens, quick, Sara Moulton, shrimp, spinach, tomatoes
Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂
This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.
Yield: Serves 4 to 6
- 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
- Kosher salt
- 1/2 cup olive oil, plus more for serving
- 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
- 4 large garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- 2 pounds (about 3 pints) grape or cherry tomatoes
- 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
- 2-4 T finely chopped fresh flat leaf parsley
- 3/4 cup (6 oz) fresh whole-milk ricotta cheese
- freshly grated Parmigiano-Reggiano cheese, for serving
- coarsely ground black pepper
- Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
- Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
- Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
- Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
- Reserving 1 cup of the pasta cooking liquid, drain the pasta.
- Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
- Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: angel hair, basil, bucatini, cherry tomatoes, dinner, easy, fast, Gail Simmons, grape tomatoes, Italian, Parmigiano Reggiano, parsley, pasta, red onion, ricotta, spaghetti, spaghettini, summer, vegan, vegetarian
This dish is amazing summertime comfort food as well as a great dish to make celebrating summer tomatoes. It is a variation of a delicious Martha Stewart Living one-pot pasta dish that I’ve also enjoyed and posted in the past.
This recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I increased the quantity to make 4 main course servings, modified the proportions, and used a Vidalia onion as well as freshly picked vine-ripened tomatoes. (from a friend- lucky me!) The fresh backyard basil was the icing on the cake.
Serves: 4 as a main dish, 3 as a hearty main dish, or about 6 as a side dish
- 3 cups water
- 1 1/2 cups semi-pearled farro (the package will note a 30-minute cooking time)(I have used Nature’s Promise farro & Trader Joe’s “10 minute” farro))
- 1 large onion, preferably Vidalia
- 4 cloves garlic
- a generous pound or grape, cherry, or small vine-ripened tomatoes
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 tablespoons olive oil, plus extra for drizzling
- basil leaves, cut into thin ribbons, for garnish
- freshly grated parmesan cheese, for serving, optional
- Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
- Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
- Thinly slice garlic cloves as well.
- Halve or quarter the tomatoes.
- Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
- Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
- When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
- Adjust seasonings as desired.
- Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind.
- Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.
Posted in Pasta, Recipes, Vegetarian
Tags: basil, dinner, farro, grains, grape tomatoes, parmesan, semi-pearled farro, side dish, Smitten Kitchen, tomatoes, vegan, vegetarian, vidalia