Roasted Fresh Corn, Poblano, and Cheddar Pizza

LOVE this recipe. Second time I'm making it, and it's delicious!! Don't even need the sour cream. YUM!!

This is so delicious! I chose this recipe because I got corn on the cob, poblano chiles, garlic, and jalapenos in my CSA this week. This recipe was so great! Everything tastes so fresh. I added jalapeno to the pizza dough (which I made myself in my bread machine) and it gave it a nice kick. I cooked it closer to 20 minutes, not 12, and everything set perfectly. I'll definitely make this again.

This is a great vehicle for fresh corn and a nice break from tomato-based pizza. Almost like a strata but not as eggy (DH labeled it a casserole, "but a good one!"). Used homemade pizza dough to save money. Served with CL's spinach salad with cumin vinaigrette.

I love this pizza and have been making it since I saw it in the magazine about five years ago. It's really delicious, good for us, and cheap during the summer. I think all the produce ingredients (corn, poblanos, green onions, garlic and cilantro set me back $3 at the grocery store. I experiment with different homemade crusts, but store-bought is fine when I'm our if time. We love it topped with summer tomatoes. Yum! Oh, and this holds a special place in my heart as the recipe I made when my then-boyfriend (now husband) told me he loves me for the first time. It's that good! ;)

I've made this a few times now...so good. I use a homemade white whole wheat crust, this most recent time fermented overnight and slipped onto a hot round stone with a pizza peel. The best ever! There's lots of room for experimentation; one could easily add bacon or try pepper-jack cheese. I don't get to make this often as my husband doesn't eat peppers or onions, but this recipe will remain permanently earmarked.