Goat Cheese Pizza

Goat cheese complements lots of different vegetables, so I thought I'd try combining a few I had left from the box using pizza as a vehicle. The corn, as with the savory pancakes, gives it a nice crunch, and then the onions offer a sweet counterpoint to the tangy goat cheese. The tomatoes are a hearty addition, although the juices they release as they cook can make for a messy pizza once you cut it up. Make sure you've got a few napkins on hand and I think the smaller you can cut the pieces, the less risk you run of the veggies falling off.

Total time to cook: 20 minutes

Pizza dough
1 tomato, roughly chopped into 1-inch pieces
1 ear of corn's worth of kernels (about 1 cup)
1/2 of a medium onion, sliced and then cut into smaller pieces
6 oz goat cheese
2 tbsp olive oil

- Preheat the oven for whatever kind of pizza dough you're using (for the dough we use, its about 425 degrees.)
- In a small or medium pan, heat 1 tbsp of the olive oil over medium heat.
- Cook the onions down until they start to brown, about five minutes.
- Prepare the dough and brush with the rest of the olive oil.
- Scatter the corn kernels evenly around the dough.
- Add the onions and tomatoes.
- Crumble the goat cheese onto the pizza.
- Season with a little pepper.
- Cook the pizza (for the dough we use, about 16-17 minutes.)
- Serve hot.

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