Platinum Instant Sourdough Cornmeal Crusted Pizza with Summer Veggies
A simplified sourdough pizza crust topped with a garlic cream sauce, summer vegetables and gooey cheese. See recipe video below.
Yield: Two 12-14-inch pizzas
For the dough:
- 1 cup warm water (not too hot to touch)
- 3 Tablespoons olive oil, plus more for oiling the pans and bowls
- Pinch of sugar
- 1 ½ teaspoons sea salt
- 1 ⅔ cup bread flour, plus more for dusting
- 1 packet Platinum Instant Sourdough
- ¼ cup cornmeal, plus more for dusting
For the toppings:
- ¾ cup cream, simmered with 4 smashed garlic gloves for 30 minutes and strained
- 1-2 cups shredded part-skim mozzarella cheese
- 1 cup cherry tomatoes, quartered or halved
- 1 small yellow squash, sliced thin
- 1 small zucchini, sliced thin
- ½ cup fresh or frozen corn kernels
- 1 green onion, sliced thin
- Handful of basil leaves, whole
- One 4-oz. knob of fresh mozzarella cheese, pulled into shreds
- Olive oil
- ½ cup shredded Parmesan cheese
- Salt and pepper
- 2 lemon wedges
- Step 1: In a medium bowl (or stand mixer bowl), combine the dough ingredients. Stir with a wooden spoon (or mix with dough hook on low speed) until it resembles a shaggy mass and is completely hydrated. If the dough looks a little dry, add more water, one tablespoon at a time until you get desired consistency. It should be tacky and moist but not super sticky.
- Step 2: Turn the dough out onto a floured work surface. Knead by hand for 7 minutes (or put it in the stand mixer with a dough hook attachment for 5 minutes). Round the kneaded dough into a ball and put into a large oiled bowl. Cover with plastic and put in a warm place to rise until doubled, about 1 hour.
- Step 3: Once the dough has risen, turn it out onto your work surface and divide it into 2 equal pieces. Round each piece into a ball and place them both into an oiled 9x13 bowl. Cover and let rest on counter for 30 minutes, or up to 24 hours in refrigerator.
- Step 4: (preheat the oven to 500˚F) Working with one dough ball at a time, gently press and stretch the pizza dough into a rectangle. Gently transfer the dough onto a sheet pan that has been oiled and sprinkled with cornmeal. Press dough to fill entire pan.
- Step 5: Add a thin layer of garlic cream over the dough and top with prepped veggies and cheeses. Drizzle 3-4 Tablespoons of the garlic cream over the entire pizza. Drizzle olive oil generously over pizza, and sprinkle with sea salt and fresh cracked pepper.
- Step 6: Put one pan of pizza onto the middle rack of your preheated oven. Bake for 5-7 minutes, until the crust is browned, and the cheese has started to caramelize on top. When the first pizza comes out, slide the second one right in. It is best to only bake one pizza at a time so that the oven temp doesn’t dip too much.
- Step 7: Remove the pizza from the oven. Using a spatula, slide the pizza onto a cutting board. Squeeze a little lemon over the entire pizza and, if desired, top with torn basil and/or sliced green onion tops.
- Recipe in partnership with Chef Ryan Scott.