De-husked and boiled. (Correll Farms - CF)
Plus I added some beautifully colored dark red and green heirloom tomato (CF), fresh garlic cloves (CF), cilantro, and a tiny squirt of agave. Combine it all in a food processor until pureed. Set aside.
Meanwhile, I shucked the sweet corn (CF) and cut it off the cob. I sauted it for about 5 minutes with some onions (CF) in olive oil, just until tender.
One sure thing about using lots of fresh ingredients: lots of compost material.
Using the last litte bit of my Hoffner Farms wheat flour and basic white, I rolled out a pizza crust. I usually transfer to baking sheet and cook for about 5 minutes while the oven is preheating before adding fixings.
Top the crust with the tomatillo mix.
Then the corn & onions, some broccoli florets, and olives. Final touch: Monterey Jack!
Bake for 17-20 minutes, finishing with a few minutes broil. Winner winner pizza dinner. This one is a definite keeper.