So my last post which seems like eons ago was some nonsense about it never being too hot to bake. Well, I’ve changed my mind. It is officially too hot to bake or do anything much for that matter. I’m enjoying a much needed break from work and feeling very relieved that I’m not commuting this week in my old car which has no air conditioning. I may as well be driving an oven in to work and slowly roasting myself at the same time. The only way to keep vaguely cool is to have the windows wound down which on the motorway is no fun at all. Deafening traffic noise means no radio. Commuting in hot weather has also given me a lopsided tan. My right arm now being lovely and brown while my left has some serious catching up to do.
However I digress because we are here to talk about pizza and not my delirious heat induced ramblings. One of my favourite things to eat in summer is corn on the cob. I love how easily it cooks in the oven, on the grill or barbeque and with a little butter melted on top it is perfection in itself. I decided to combine my love of sweetcorn with pizza. Ok you may need to use the oven if you follow my method but I’m sure the grill or barbeque will make an excellent alternative for cooking the corn. The pizzas are a grill job so all in all, not too bad.
I made the pizza bases using this gluten free flatbread recipe which makes a fantastic pizza base. Just leave out the cumin. I’ve blogged about it many times, here, here, here and here. The original recipe came from BBC GoodFood.
For the sweetcorn I wrapped each cob in foil with a little butter then baked them in the oven for about 10-15 minutes on Gas Mark 7, 220°C, 425°F. Once the corn is cool enough to handle, use a sharp knife to slice the corn kernels from the cob.
Once the flatbread is cooked, spread the corn across the flatbread then sprinkle with fresh rosemary and crumbled hard goat cheese. My husband added ham to his which he really enjoyed. Simply grill until the cheese has melted to your liking. About 5 minutes.