Creamed Corn & Pepperoni Sourdough Grandma Pizza

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 App√©tit realized that this delicious pizza topping was worthy of their publication. ūüôā

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:

  1. 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.
  2. 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.
  3. 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.)
  4. Towards the end of the rise time, preheat your oven to 500¬įF. (I heat a baking stone positioned on the lowest rack of the oven.)
  5. Oil an 18″ x 13″ half-sheet pan or coat with cooking oil spray.
  6. 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.)
  7. 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.)
  8. While the dough is rising, make the sauce.

To Make the Sauce, Toppings, & Bake the Pizza:

  1. If using Campari tomatoes, slice and season with coarse salt and freshly ground black pepper. Let sit to remove excess moisture.
  2. 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.)
  3. Scrape creamed corn into a small bowl; stir in 1/4 cup corn.
  4. Spread creamed corn over dough, leaving a 1/2-inch border.
  5. Top with pepperoni, then tomatoes and remaining 1/2 cup corn.
  6. Tear the fresh mozzarella and distribute the pieces evenly over the crust.
  7. Bake until crust is golden underneath and cooked through and the cheese is lightly browned, about 18 to 20 minutes.
  8. 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.

Spinach Manicotti

I have shared my love for manicotti in the past– stemming from wonderful memories of enjoying it with my college roommate’s large Italian family on Easter Sunday.

I have made many versions of spinach manicotti, usually filling store-bought manicotti noodles. Using no-boil lasagna noodles instead was a great “less-hassle” shortcut. They were also chosen to mimic the texture of fresh pasta. It was absolutely true! I will never buy manicotti noodles again. ūüėČ

This recipe was adapted from America’s Test Kitchen. I replaced one cup of ricotta cheese with an equivalent amount of chopped, steamed spinach seasoned with freshly grated nutmeg. I also used whole milk ricotta instead of part-skim, part-skim mozzarella instead of whole milk mozzarella, coarse salt instead of table salt, and modified the method. Fabulous.

Yield: Serves 6 to 8

For the Tomato Sauce:

  • 2¬†28-ounce cans diced tomatoes with¬†juice
  • 2 tablespoons¬†extra-virgin olive oil
  • 3 to 6¬†cloves garlic, minced
  • 1/2¬†teaspoon¬†hot red pepper flakes,¬†optional
  • coarse salt
  • 2 tablespoons chopped fresh basil

For the Filling & Pasta:

  • 6 oz baby spinach
  • 1/4 teaspoon freshly grated nutmeg, or to taste
  • 2 cups¬†whole milk ricotta cheese (can substitute part-skim ricotta)
  • 4 ounces (about 2 cups)¬†grated Parmesan cheese, divided¬†(I used Parmigiano-Reggiano)
  • 8 ounces (about 2 cups)¬†shredded mozzarella cheese (I used part-skim mozzarella)
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil
  • 16 no-boil lasagna noodles (I used Trader Joe’s)
  1. Steam the baby spinach until wilted. (I did this on the stove top.)
  2. Let the spinach cool slightly, then use a potato ricer to remove excess liquid. Coarsely chop. (You should have about 1 cup.) Season with salt and freshly ground nutmeg. Set aside.
  3. Adjust oven rack to middle position and heat oven to 375 degrees, preferably on convection.
  4. Make the Sauce: Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with remaining can tomatoes.
  5. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
  6. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
  7. Stir in basil; adjust seasoning with salt. Set aside.
  8. Make the Filling: Combine the chopped spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
  9. To Assemble: Pour 1 inch boiling water into 13 by 9-inch broiler-safe baking dish, then add noodles one at a time. (I used a pyrex dish.) Let noodles soak until pliable, about 5 to 6 minutes, separating noodles with tip of sharp knife to prevent sticking.
  10. Remove noodles from water and place in single layer on clean kitchen towels. Do not use paper towels because the noodles may stick. (I used flour sack towels.)
  11. If using the same dish to bake the manicotti, drain the water and dry the dish. (I used a ceramic baking dish to bake the manicotti instead of using the pyrex dish.)
  12. Place the preferred baking dish on a rimmed baking sheet. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
  13. Using a large cookie scoop or a soup spoon, spread 3 to 4 tablespoons of the spinach-cheese filling mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
  14. Roll into tube shape and arrange in baking dish seam side down.
  15. Top evenly with remaining sauce, making certain that pasta is completely covered. (It seems like a lot of liquid but it’s necessary for the no-boil noodles to cook properly.)
  16. To Bake: Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
  17. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element).
  18. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Return to the oven on the adjusted oven rack; bake for 5 to 6 minutes, or until the cheese is melted and the sauce is bubbling.
  19. Set the oven to broil.
  20. Broil until cheese is lightly brown or spotty brown, 1 to 2 minutes. Cool 15 minutes, then serve.

Note: The manicotti can be prepared through step 15, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Vegetarian Skillet Stuffed Shells

This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.

This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.

Yield: Serves 4 to 6

  • 20 jumbo pasta shells (about 6 to 6.5 oz)
  • 1 tsp kosher salt, divided, plus more to taste
  • 2 T extra-virgin olive oil
  • 8 to 10 oz crimini mushrooms, thinly sliced
  • 1 tsp freshly ground black pepper
  • 1/2 cup dry white wine or vermouth (I used Pinot Grigio)
  • 5 oz baby spinach
  • 6 to 9 large garlic cloves, thinly sliced
  • 2 T unsalted butter
  • 24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
  • 1/2 tsp crushed red pepper flakes
  • 2 cups (15 to 16 oz) whole-milk ricotta
  • 3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
  • 2 T finely chopped fresh oregano or 2 tsp dried oregano
  • fresh parsley or oregano, chopped, for garnish, optional
  • crusty bread or garlic bread for serving, optional
  1. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
  2. Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
  3. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5‚Äď10 minutes; season with black pepper and 1/2 tsp salt.
  4. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
  5. Add spinach, stir, cover, and cook until beginning to wilt, 1‚Äď2 minutes.
  6. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2‚Äď4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
  7. Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
  8. Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
  9. Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2‚Äď3 minutes.
  10. Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6‚Äď8 minutes.
  11. Nestle stuffed shells into hot sauce in skillet.
  12. Cover and cook over medium-low heat until shells are warmed through, 5‚Äď6 minutes.
  13. Remove from heat and let sit 5 minutes.
  14. Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.

Spinach Lasagna

Compared to the dish in my last post, my family prefers to eat leafy greens in this fashion. (I love greens in every fashion!) Cheesy pasta casseroles definitely make greens a crowd-pleaser. ūüôā

This vegetarian lasagna was absolutely fabulous. The recipe was adapted from The New York Times, contributed by Mark Bittman. I incorporated nutmeg, garlic, and an egg into the ricotta mixture, incorporated Pecorino-Romano cheese, and used no-boil noodles. I also modified the baking method. Yum.

Yield: 6 to 8 servings

  • 16¬†dried (no-boil) or fresh lasagna noodles
  • 3 to 4¬†cups good tomato sauce (I used 28 oz jar Rao’s marinara)
  • 2¬†tablespoons extra virgin olive oil
  • 1 1/2 pounds¬†spinach, steamed, squeezed dry and chopped¬†(about 3¬†cups cooked)
  • 12 oz (1 1/2¬†cups) whole-milk ricotta
  • 1 large egg, lightly beaten
  • 1/4 to 1/2 tsp freshly grated nutmeg
  • 3 large garlic cloves, pushed through a garlic press
  • 1 1/2¬†cups coarsely grated mozzarella
  • 2¬†cups finely grated Parmesan (I used 1 cup Parmigiano-Reggiano and 1 cup Pecorino-Romano)
  • coarse salt and freshly ground black pepper
  1. If you’re using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. (I used 16 dried no-boil lasagna noodles from Trader Joe’s)
  2. Steam the spinach until wilted, and drain. (I steamed it in a large pasta pot for 3-4 minutes.) In batches, use a potato ricer to remove excess liquid. Coarsely chop.
  3. Combine the ricotta, egg, nutmeg, and garlic in a bowl.
  4. Heat the oven to 400 degrees, preferably on convection.
  5. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around.
  6. Put a layer of noodles (use four per layer) in the dish; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta mixture (in dollops), the mozzarella, and the Parmesan. Season with salt and pepper, if desired.
  7. Repeat the layers twice.
  8. Top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
  9. Cover with parchment paper topped with aluminum foil. Bake for 25 minutes.
  10. Uncover, and continue to bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 15 minutes more.
  11. Remove from the oven and let rest a few minutes before serving.

Note: Lasagna can be baked, cooled completely, covered well, and refrigerated for up to 3 days, or stored in the freezer.

Corn & Ricotta Sformato

Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. :/ We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.

This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.

Yield: Serves 4 to 6

  • 2¬†tablespoons unsalted butter, plus more for the pan
  • 6¬†ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
  • 2¬†tsp coarse salt, plus more to taste
  • 6¬†tablespoons extra-virgin olive oil, divided
  • 2¬†cups fresh whole milk ricotta
  • 1/2¬†cup heavy cream
  • 2¬†tablespoons cr√®me fra√ģche or sour cream
  • 1 1/2¬†cups grated Parmesan, divided (I used Parmigiano-Reggiano)
  • 4¬†large eggs, whites and yolks separated
  • coarsely ground black pepper
  • 1/3¬†packed cup fresh basil leaves (about 20 leaves)
  • 2¬†tablespoons fresh lemon juice (from 1/2 lemon)
  1. In a large skillet, melt 2 tablespoons butter over medium heat.
  2. Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
  3. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
  4. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
  5. Heat the oven to 450 degrees, preferably on convection.
  6. When the corn mixture has cooled, add the ricotta, heavy cream, cr√®me fra√ģche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
  7. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
  8. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
  9. Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
  10. Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan.  Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
  11. Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
  12. Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.

Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. ūüôā

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) ūüôā

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

  • 1 cup unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
  • 3 ounces cream cheese
  • 1 large egg yolk

For the Filling & Egg Wash:

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
  • 1 large onion, sliced lengthwise 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons golden raisins
  • 3 anchovy fillets, coarsely chopped (optional)
  • 2 tablespoons fresh thyme leaves
  • 6 ounces ricotta, room temperature
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 3 tablespoons heavy cream, divided
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg yolk

To Make the Crust:

  1. Pulse flour, oats, and salt in a food processor to combine.
  2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
  3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

  1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
  2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
  3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
  4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
  5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
  6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
  7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

  1. Preheat oven to 375 degrees, preferably on convection.
  2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
  3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
  4. Spread ricotta mixture over onion mixture; top with chard mixture.
  5. Fold edges of dough over and gently press down to seal.
  6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
  7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
  8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Baked Rigatoni with Eggplant, Tomatoes & Ricotta

More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. ūüôā

This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.

To make the dish more healthy, Waxman replaces the traditional b√©chamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. ūüėČ

Yield: Serves 8

  1. Preheat the oven to 375¬į, preferably on convection.
  2. Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
  3. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
  4. Toss the pasta with 2 tablespoons of the olive oil.
  5. Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
  6. Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
  7. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
  8. Stir in the 4 tablespoons of butter.
  9. Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
  10. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
  11. Let the pasta stand for 10 minutes before serving.

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