Corn and Tomatillo Focaccia
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Corn and Tomatillo Focaccia
Corn and Tomatillo Focaccia
2 balls Raley's Pizza Dough (in our Deli)
1 tbsp. olive oil, divided
1 cups Raley's Shredded Mexican Blend Cheese
1 tbsp. Sunnyside Farms Butter
1 cup chopped onion
1 ear fresh corn kernels (3/4 cup)
1 cup beer
1 cups diced tomatillos (peeled and rinsed)
Freshly ground sea salt and pepper to taste
1/2 cup quartered and very thinly sliced pasilla pepper
2 tbsp. roasted, salted pumpkin seeds
Snipped fresh cilantro (optional)

Prep: 15 minutes, Rise: 30 minutes, Cook: 30 minutes, Serves: 12

1. Preheat oven to 450°F and line 2 baking sheets with parchment paper; spread 1/2 tbsp. oil onto each. Place a dough ball onto each baking sheet and lightly press and stretch with your fingers into a 8 X 11-inch oval. Sprinkle with equal amounts of cheese and let stand for 30 minutes to rise.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and corn; cook for 5 minutes, stirring frequently. Add beer to skillet and bring to a boil. Cook until excess liquid has cooked off; stir in tomatillos and cook for a few minutes more. Season with salt and pepper.

3. Spread vegetable mixture evenly over each dough, then top with pepper strips and pumpkin seeds.

4. Bake for 15 minutes or until nicely browned on top. Garnish with cilantro if you like. Cut into 3-inch squares and serve warm. 

Nutritional Information:
281 calories, 8 g protein, 11 g total fat (4 g sat.), 34 g carbohydrate, 1 g fiber, 4 g sugar, 18 mg cholesterol, 369 mg sodium, 7 points