Making Homemade Pizza With the Freshest of Ingredients

We went out and picked the remaining row of corn, bringing the ears to the back patio where Benjamin and I shucked corn, throwing the husks and silk into an old molasses tub.  I learned HERE that a social gathering for husking corn is called a "husking bee."  We had a mighty fine husking bee - Benjamin and I.  He husked and removed the silk, and I cut around the pieces that had insect damage.  The work went quick.  We were motivated to get inside and enjoy our bounty and it was hot and humid outside.

Taking off the cornhusks

This particular heirloom variety isn't quite as yellow as the Golden Bantam variety we harvested the other day.  This variety is called Stowell's Evergreen Sweet Corn and it has a pale yellow tint to it - almost white.

Stowell's Evergreen Sweet Corn

We filled a cake container cover with fresh corn.  It was not a bumper crop.  It wasn't the best crop we've ever planted, but it wasn't the worst either.  We had lots of damage, but we've learned to be thankful and appreciative for what we get.

Fresh shucked Corn

While the husking bee was semi-laborious, we were energized for the finish line was in sight.  We decided to make one of our favorite things with fresh tomatoes, basil, and just-picked sweet corn - Homemade Pizza!

Tricia sliced several nice homegrown tomatoes, made up some pizza dough and proofed it.

Proofed pizza dough with tomatoes in the staging area

All summer long we make up numerous batches of basil pesto and freeze it in individual servings. We love the stuff although we've learned to check our teeth after eating it.  Pesto has a tendency to get in your teeth and cause you all sorts of embarrassment if you go out in public with a big green, goofy smile!  We thawed out a container and spooned the pesto on the pizza dough similar to what you'd do with tomato sauce on a normal pizza, spreading it out evenly.  

Spreading the pesto base on the pizza

We took some Golden Bantam sweet corn and cut the kernels off the cobs.  We'll compost the cobs this time, but we also make corn cob broth that goes great in soups.

Taking Golden Bantam corn off the cobs

Then we sprinkle the corn on top of the pizza, adding another layer of garden goodness to the pie.

Next we grated some cheddar cheese atop the pie.  The recipe calls for Parmesan and Mozzarella. Unfortunately, we were out, so we "made do" with what we had. Then we adorned the growing pie with colorful homegrown tomatoes picked at their zenith.  (We don't use the word zenith in casual conversation much, do we? Maybe we should change that.)

The pizza pie is coming together

I jumped the gun on the next step and added some fresh basil to the top prior to putting it in the oven. As you'll note in the photo following, the leaves dried up.  I learned my lesson, though, and on the second pizza, I added the basil right when the pizza came out of the oven.  Oh, one more thing, I also cut up some fresh jalapenos for a little more flavor explosion.

Oh yeah!

We placed the pizzas in an oven at 450 degrees and cooked until the crust was golden brown - about 14 minutes.  We pulled it out and it was perfectly cooked!

Lovin' from the Oven

We demolished the pizza!  Fresh ingredients make all the difference in the world.

A little slice of heaven!

That's the fun thing about pizza.  They're so versatile.  You can add whatever is in season to the top of them.  Any ingredient is fair game, too.  I just read about a new idea for our next pizza: cutting up boudin and sprinkling "cracklin crumbs" to the top for extra flavor and spice.