Swiss Chard and Corn Pizza With Cherry Tomatoes and Basil

Though sweet sugar bean's experience had a frozen dough and ingredients for a month, the recipe still gave a good product. Here's one to try out that is all about corn and tomatoes. 

2 tbsp butter
1 tbsp olive oil 
2 cups sliced leeks, be sure to rinse them well
2 cloves garlic, minced
1 tsp chili flakes 
6 cups Swiss chard
1 cup fresh or frozen (thawed) corn kernels.  Leftover corn on the cob would be great too. 
1 tsp salt
1 1/2 cups shredded mozzarella
2 cups fresh cherry tomatoes, cut in half 
100 grams bocconcini cheese, sliced
handful fresh basil leaves, torn

  1. Roll out your crust so it's roughly 9 x13 inches.  Grease a bake sheet with olive oil and sprinkle a little cornmeal on top.  Place the rolled out dough on top of this.  Preheat oven to 450*F. 
  2. Heat butter and oil in a deep skillet.  Saute the leeks until softened and starting to brown, about 10 - 12 minutes.  Add the garlic and chili flakes and cook another minute.  Stir in the chard and corn, cooking until chard is wilted and corn warmed through - about 3 minutes.  Let cool a few minutes - slice your cherry tomatoes and cheese while it is cooling.  Sprinkle the shredded mozzarella on top of dough.  Spread the chard filling on top of this.  I had about a cup extra which I saved for sandwiches later in the week.  Arrange the cherry tomatoes and bocconcini on top of the chard filling.  Slide into the preheated oven and bake for about 20 minutes, until golden and melty.  Scatter fresh basil leaves on it once out of oven.  Slice into wedges.  Serves 3-4.
Posted by Diane Araga, on August 17, 2013 at 8:00 AM