Smoky Sweet Corn Pizza with Roasted Okra & Potato

Most people hate okra and it is without a doubt a slimy vegetable to have. Would you believe this would taste good on a sweet corn pizza?  From Keepin it Kind, this recipe is surely a pie worth to try.

For smoky sweet corn spread
1 1/2 cups + 1/2 cup corn kernels (fresh or frozen), separated
olive oil spray
1/2 teaspoon smoked paprika
1 15oz can of great northern white beans (or 1 1/2 cups cooked beans)
1/4 cup vegetable broth
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon liquid smoke (optional)
salt and pepper to taste
1/4 cup fresh chopped basil
for the pizza
1 recipe pizza dough (or used store-bought), split into four pieces
1/2 lb. fresh okra, tops trimmed with out opening the pod
1 cup cherry tomatoes
4-5 fingerling potatoes, thickly sliced (about 4 slices per potato)
olive oil spray
salt and pepper to taste

  1. Preheat the oven to 450. Line 2 baking sheets with parchment paper.
  2. On one baking sheet, spread out the 2 cups of corn. On the other baking sheet spread out the potatoes and the okra. Lightly spray all with olive oil and add salt and pepper to taste. Add the paprika to the corn. Toss all to coat.
  3. Place both baking sheets in the oven and roast for 10 minutes, flipping the corn halfway through. After 10 minutes, remove the corn and toss the okra and potatoes. Cook them for 10 minutes more then remove from the oven. Turn the oven up to 475.
  4. While the okra and potatoes are cooking, make the corn puree. Combine 1 cup of the roasted corn with the other corn puree ingredients and puree until smooth. Add in a 1/3 cup more of the corn and the basil and pulse a few times until incorporated and the corn is broken up into chunks.
  5. Make sure the oven is set to 475. On a floured surface, roll out the four small pieces of pizza dough into small crust (alternatively, you can do two large pizzas instead of 4 small).
  6. Spread the corn puree on the four uncooked pizza crusts (or 2 large pizza crusts). Top with cherry tomatoes, okra and potatoes. Sprinkle the tops with the remaining corn. Bake them in the oven for 7-10 minutes, or until crust is crisp and golden. Remove from oven and serve immediately. Enjoy!
Posted by Diane Araga, on August 5, 2013 at 9:00 AM