A fun and healthy take on pizza that combines two of summer's favorite veggies!
- 8 tablespoons - (1 stick) unsalted butter
- 1 1/4 cups - all-purpose flour
- 1/2 teaspoon - salt
- 1/2 teaspoon - granulated sugar
- 1/2 cup - water
- 2 - large tomatoes, sliced
- 1 teaspoon - kosher salt
- 1/3 cup - Duke’s mayonnaise
- 1/4 cup - sour cream
- 2 tablespoons - fresh lemon juice
- 2 tablespoons - chopped fresh basil
- 2 tablespoons - freshly ground black pepper
- 2 cups - fresh corn kernels
- 2 cups - grated mozzarella cheese
4 to 8
4 to 8
- To make the crust, cut the butter into small cubes.
- Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour.
- Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.
- Add the water, all at once. Continue to work the dough until the dough begins to come together. (Tip: Patience is key, here. Kneading might take longer than expected, but don’t add any more water than the recipe calls for.)
- Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.
- Remove dough from refrigerator and roll out on a lightly floured surface into a 12-inch circle.
- Place it into a 9-inch pie plate and flute the edges.
- Preheat oven to 375 degrees.
- Place tomato slices on a paper towel and sprinkle with salt; set aside.
- Whisk together the Duke’s mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl.
- Sprinkle the bottom of pie crust with ¼ cup cheese.
- Arrange half of the tomatoes over the cheese and sprinkle with corn.
- Cover the tomatoes with half of the mayonnaise mixture.
- Repeat layering with remaining tomatoes, corn, and mayonnaise mixture.
- Sprinkle remaining cheese over the top.
- Bake for one hour, or until bubbly. Cover with aluminum foil if cheese begins to brown too quickly.