Grilled Chicken, Corn and Tomatillo Pizza

Hope everyone had a Happy Labor Day!  Just because it's the unofficial end of summer doesn't mean that there isn't more great summer produce to enjoy!

Sweet corn...I don't know if there is anything that sums up late summer better than fresh sweet corn.  Having a husband from Iowa, our household is a bit discerning about our sweet corn consumption (it's supposed to be eaten the day it's picked and preferably purchased from the back of a truck), but right now, with what a bargain ears are in the grocery store, I couldn't resist.  The recipe was inspired by a recipe by Catherine Newman, a contributing writer for the now defunct Wondertime Magazine (RIP, dear, Wondertime...).


Grilled Chicken, Corn and Tomatillo Pizza

1 recipe Pizza Dough (see recipe and notes below)

Sauce:
1/2 cup of Green Salsa (Herdez makes a nice little can)
big handful of cilantro, finely chopped
juice of 1/2 lime
          (stir cilantro and lime juice into salsa and reserve for spreading on the pizza)

Toppings:
1/2 cup leftover grilled chicken, cut into bite-sized pieces
1 ear of sweet corn, kernels removed  (cob reserved for my eight month old's chewing pleasure)
1 1/2-2 cups shredded Colby Jack cheese
chopped cilantro for garnish

Preheat oven to 500 degrees.  When ready to assemble, on a well-floured surface, roll out dough to desired size and thickness.  Transfer to pizza stone or pan sprayed with cooking spray and dusted with cornmeal.  Drizzle 1-2 Tablespoons olive oil around edge of dough and brush over rest of surface.  Top with sauce, chicken, corn and cheese.  Bake at 500 degrees for 9-13 minutes or until golden brown and cheese is bubbly. After pizza is out of oven, garnish with chopped cilantro.

 Notes: Making pizza dough in a food processor or stand mixer is a snap.  If you don't have one, you can certainly combine the ingredients by hand, you'll just have to use some extra elbow grease to knead the dough.  If you like things even easier, you can use a prepared pizza dough from either a grocery store or pizza place.  A friend of ours who is a fireman said they like to ask the grocery store's bakery to sell them the dough used to make French bread (I haven't tried this yet, but I think it's pretty brilliant!).

Dough: makes 1 12-16” pizza, depending on thickness
2-2 1/2 cups flour (can use up to half whole wheat and up to 1/2 cup corn meal)
1 envelope quick rise yeast (or 2 1/4 teaspoons)
1 teaspoon sugar or honey
6-8 oz. warm water (around 110 degrees)
2 Tablespoons olive oil
2 teaspoons Kosher salt
Optional: 1 tsp. herbs or garlic

    In a glass measuring cup, add yeast and sugar to warm water.  Stir and allow to sit for about 5 minutes to proof (it will grow in volume and be bubbly).  Meanwhile, in a food processor or stand mixer, blend together flour, salt and olive oil (and herbs, if using).  While processor is running, pour in water-yeast mixture and continue to process until a solid ball of dough is formed (you may have to add a little more flour or water).  Allow to run 30 seconds more.  Turn off machine and pull out dough.  Place in a greased bowl and cover with a dish towel or greased plastic wrap.  Allow to sit at least 30 minutes.  Punch down dough and turn in on itself a few times.