This Cooked Herb, Whiskey, and Marrow Flatbread Dish is what latish summer dreams are prefab of. It's caretaker ensiform and full with variety! Cooked tomatoes, roasted whiskey, fresh zucchini, and a heavy medicate of cheese - so more season morality on one pizza!
Ingredients
For the Crust:
- 3/4 tsp active dry yeast
- 1 tsp sugar
- 1/3 cup + 1 tbsp warm water
- 1 cup all-purpose flour
- 3/4 tsp salt
- 1 and 1/2 tsp olive oil
For the Toppings:
- 1 small zucchini
- 1 ear fresh sweet corn uncooked
- 1 cup cherry tomatoes
- pizza sauce or tomato sauce See note for my tomato sauce hack
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- salt
- pepper
- olive oil
- fresh basil for topping
Instructions
- Make the dough: Measure warm water into a medium mixing bowl. Add the yeast and sugar - stir once, gently, with a whisk and let sit for 5 minutes. It should be foamy after the time is up (see photo above in post). If it still looks like a bowl of water with granules of yeast everywhere, toss it and try again.
- Stir in the flour, olive oil, and salt. A shaggy dough will form. Knead it on a lightly floured counter for a few minutes, or until it smoothes out. Form into a ball, and place in a bowl sprayed with cooking spray (to prevent sticking). Cover with plastic wrap and let rise for 40-45 minutes.
- Prep the veggies: While the dough rises, prep your veggies. Preheat the oven to 400 degrees. Thinly slice zucchini, and lay slices on a paper towel. Sprinkle with 1/2 tsp of salt. Let rest for 30 minutes (See note).
- Slice cherry tomatoes and toss with a few teaspoons of olive oil. Sprinkle on some salt + pepper. Place on a parchment paper lined baking sheet and roast for 7 minutes.
- Shuck and rinse your raw corn cob. Slice the corn off the cob. Toss with a little more olive oil + salt + pepper. After the 7 minutes are up for the tomatoes, remove the pan from the oven, add the corn kernels, and roast for 8 more minutes together. Then, set aside.
- Assemble the pizza: Increase oven temp to 475 degrees.
- Line a baking sheet with parchment paper. The dough should have risen to about double it's original size (see photos in post above). Punch down the dough on your countertop and press it out (or use a rolling pin) until it's about 1/4" thick. The shape doesn't matter! Gently transfer to the lined pan.
- Top with your pizza sauce (or DIY pizza/tomato sauce - see recipe note), the cheese, and the veggies. Sprinkle a little extra salt + pepper + cheese on top, if desired.
- Bake: Bake at 475 degrees for 10-13 minutes, or until the crust is golden brown and cheese is melted. Top with fresh basil (optional) and enjoy immediately!
- Store: Store leftovers in an airtight container in the fridge for a day or two. This is one of those things that's best fresh!