Pizza with Corn, Chantarelles, and Cilantro
Dana Treat Original
Serves 3-4

As always when I am making pizza, I will direct you to Mark Bittman’s recipe.  The dough is perfect in my opinion.  Last week, I had my parents over and I made a Margarita Pizza (I told you I’m obsessed!) and my dad said my crust was the best he’s ever tasted.  My New Yorker dad!

1 tbsp. unsalted butter
4 ounces chantarelle mushrooms (or any wild mushrooms), rinsed and allowed to air dry
Sea salt and freshly ground black pepper
1 tsp. fresh thyme leaves
1 large ear of corn, kernels stripped off
Olive oil
½ cup cilantro leaves
2 ounces blue cheese
3 zucchini blossoms, sliced in half
Cornmeal
1 recipe pizza dough

Head a medium skillet over medium-high heat.  Melt the butter and then add the mushrooms along with a pinch of salt.  Sauté, stirring often, until browned in spots, about 5 minutes.  Add the thyme, then add the corn and cook for another 2 minutes.  Season to taste with salt and pepper.  Remove from the heat and set aside.

Heat a grill to high.  Scatter a bit of cornmeal on a pizza peel (or the bottom of a baking sheet can work too).  Stretch the dough out to a nice thin circle, then place it on the peel.  Slide the dough onto the grill, close the lid, and let cook for4 minutes, or until the bottom is nice and golden brown with some grill marks.  Carefully coax it back onto the peel (tongs can be useful for this step).  If you are using an oven instead of a grill, just top the raw dough with the toppings – you won’t need to flip.

Turn the dough over and drizzle it with about 2 tablespoons of olive oil and sprinkle over a pinch of salt.  Add the toppings.  Scrape the mushroom/corn mixture over the top, scatter the cilantro leaves, crumble the blue cheese, and place the zucchini blossoms over the top.  Slide the pizza back on the grill, cover and cook for 2 minutes or until the cheese is melted and the visible dough is golden brown.  Slide back on the peel, let sit for a minute, then slice and serve.