There’s something pretty amazing about corn in all it’s summer glory, smothered in a creamy sauce, fresh herbs, cheese and butter, am I right? What is amazing on it’s own in this case translates itself to one brilliant pizza. If I’m honest, any pizza that also has loads of cilantro, cotija cheese, a squeeze of lime and sprinkling of chili salt is going to be my friend.
This recipe, found in the newly released, Revolutionary Pizza: Bold Pies That Will Change Your Life… And Dinner by Dimitri Syrkin-Nikolau of Chicago’s famed Dimo’s Pizza has kind of revolutionized the way I’m looking at pizza these days. The book full of unique and mind blowing recipes for pizzas named, “Vindaloo”, “Build Me Up, Butternut”, “Blueberry Chipotle Figs”, “Chicken N Waffles”, “Poutine” (OMG!!!) “Falafel” and “Rodeo Burger”, has some serious chops. Short of a visit to Chicago, I have every plan to immerse myself in the Dimo’s experience and think I’ll be making more than my fair share of these lovelies this summer.
The beauty of the book lies in it’s simple yet super creative use of toppings and is so approachable that anyone, regardless of your skill in the kitchen can make a pizza that leaves you gobsmacked at the first bite.
I strongly urge you to get your hands on it and get crackin in the kitchen this summer. Pizza is quite simply a food for all seasons, and if it’s too hot where you are to turn on your oven, move it on outside to the grill and get your grub on. The only trouble you’ll have is seriously choosing which of these pizzas to make first.