This pizza was delicious.
It was the right mix of cheese, sweet, and salty. A better version of the typical vegetable pizza (which normally has peppers….eek). I loved the combination of corn, mushrooms, and red onion so much that I had it in some form for the next three nights for dinner, including repeating this pizza.
Once again, this pizza makes enough for one person like me with a large appetite for pizza, or possibly 2 normal appetites.
For the Pizza Dough:
1/2 package active yeast
1/3 cup water, at 110°F
3/4 cup all purpose flour
1/8 teaspoon sugar
1/4 teaspoon salt
Salt and pepper
Preheat oven to 450°F.
Dissolve yeast in water. Let sit about 10 minutes until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes.
Spray a baking sheet or pizza stone with nonstick spray. Roll pizza dough at to desired thinness.
In a skillet, sauté mushrooms and onions until soft, about 5-10 minutes.
Spread ricotta cheese on pizza dough. Sprinkle with salt and pepper. Top with mozzarella, mushrooms, onion, and corn. Bake 8-10 minutes, until edge of crust is golden brown.