It’s been quite a while since I embarked on a concoction with this much prep. I had already planned to make pizza for dinner Friday night, but there were a LOT of fresh ingredients from our CSA backing up on my counter and in my fridge, so I decided to put my thinking cap on and use them up.
A couple years ago, I made salsa verde with some tomatillos, so I started with the pizza premise, and decided to use a salsa-like sauce instead of spaghetti-like sauce.
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.