Here’s one from the archives – white pizza with corn, jalapeno, lime and cilantro – with an updated photo. It is a fabulous combination that too few people know about unless you live near the Berkeley Cheeseboard, which makes it often!
Adding the jalapenos is optional; my original post only had green onions. But I wanted some spice for this version. Placing them on top of everything else makes it easy to pick them off if you prefer.
This time around I had a store bought crust – cornmeal and wheat to be exact and the perfect two serving size at 9 inches round. As a result the recipe below is for a “personal” size pie so refer to the earlier post for a larger pizza for 3-4.
As always, do not forgo the lime – it brings out the goat cheese and cilantro flavors so beautifully!
9″ prepared pizza crust
1/2 cup shredded mozzarella cheese
3 oz plain goat cheese (chevre)
4 oz (1 cup) cooked and cooled corn (frozen and defrosted works great)
1 jalapeno, sliced thinly (optional)
2 tablespoons cilantro, minced
1/2 lime, cut in wedges
Preheat oven to 450 degrees. Spread mozzarella cheese around crust, leaving 1/2 inch border. Crumble on 2 oz of goat cheese and sprinkle corn around (be sure to drain well if frozen and defrosted). Sprinkle cilantro over all and top with jalapeno slices. Sprinkle on remaining chevre and bake for 12-15 minutes or until cheese begins to brown and bubble and crust is crisp. Remove from oven and squeeze lime over all and serve.