Sunday, August 10, 2008
yield: 8 slices
3 pounds tomatoes, cut into 1/4-inch slices
1 1/2 tsp salt, divided
1 cup fresh corn kernels (about 2 ears)
1 Tbsp lemon juice
3 Tbsp fat-free sour cream
1 1/2 cups flour
1/4 cup plus 1 Tbsp cornmeal
4 Tbsp dried basil
1/3 cup shredded Pecorino-Romano cheese
1 tsp dried oregano
2 Tbsp flour
1/4 tsp pepper
1. Arrange tomato slices in a single layer on 3 or 4 layers of paper towels; sprinkle with 1/2 tsp salt. Let stand 20 minutes; blot dry with paper towels.
2. Preheat oven to 400° .
3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, cornmeal, and 1/2 tsp salt in a large bowl; stir with a whisk. Add corn mixture; stir until a soft dough forms. Knead to work in remaining flour mixture.
4. Sprinkle 1 Tbsp cornmeal on pizza stone or counter top. Place dough on top of cornmeal and press into a circle. Using rolling pin, roll dough out to edges until you have a 14-inch circle.
5. Combine 2 Tbsp basil, cheese, and oregano. In separate bowl combine 2 Tbsp flour and 1/2 tsp salt. Arrange cheese mixture on dough, leaving a 1 and 1/2-inch border. Using a sifter, sift 1 Tbsp of the flour mixture over the cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal. Sprinkle with remaining basil and pepper. Bake at 400° for 35 minutes or until crust is brown. Let stand 10 minutes before cutting.