Utah was the state for this Pizza Friday. Utah was a Roasted Corn Pizza with chiles, red onion, gremolata and parmesan cheese. I also made our usual veggie pizza and meat pizza. Everyone seems to like the sausage, bacon and Canadian bacon pizza every Friday. That one is a good fall back for fails. 😉
Here is what I did for Utah;
1 lemon (peel the zest from the lemon)
1/4 cup parsley
3-4 garlic cloves chopped
Chop finely the zest from the lemon, chop 1/4 cup parsley, chop garlic cloves. Mix all together.
Roasted Corn Recipe
In a frying pan I melted a 1/4 cup butter over low heat. (If you wanted to use olive oil or less butter you could. I am not afraid of butter…ever!) Added a chopped jalapeño, chopped poblano chile pepper, 1/2 cup chopped red onion with some salt & pepper. In the meantime I prepared a 16 oz bag of frozen corn. I rinsed that in cold water and then put on a towel to remove the moisture. I mixed the corn in with the peppers & onions. I then put on a baking tray brushed with olive oil and placed a 350 degrees oven. I let that bake for about 45 minutes.
To prepare the pizza I used olive oil as a base. I added the roasted corn mix, gremolata then the parmesan cheese. I kind of overdid the gremolata. 😦 Here are the results; Kent; flavors too much, Kyle; too salty, Eric; crust was good but the flavors were overpowering especially the lemon, Martin; earthy garlic flavor, taste lingered; Sean; first bite was great, too much after that bite, very heavy, Katrina; way too much flavor, Rachel and I; we liked it (what do we know?) 😉 This pizza combo didn’t work for the majority of us. Next time, less gremolata. However, we had some leftover roasted corn and that was very delicious. I would definitely make roasted corn again. Sometimes it work, sometimes it doesn’t, that is life isn’t it?! That is what makes things interesting! Keep moving forward… 🙂