Center for Ecoliteracy - Cooking with California Food

This flavorful, easy-to-make pizza topping reflects two of
summer’s colorful vegetables—okra and corn. Any color
corn may be used.

Yields1 Serving
Prep Time20 mins

Ingredients

 4 tablespoons canola oil
 (2 Andouille sausages, sliced on the diagonal about 1/3 inch thick)*
 2 cup sliced fresh okra, about 3/4-inch pieces
 4 ears fresh corn, shucked and kernels removed

Directions

1

In a small frying pan over medium-high heat, heat the oil.

2

When it is hot, saute the sausage and the okra until the sausage is lightly browned and the okra turns golden, about 4 minutes.

3

In a bowl, combine the sausage and okra with the corn and mix.

4

Place the topping on two prepared 14-inch pizza crusts and bake, following the baking instructions for pizza crust.

Ingredients

 4 tablespoons canola oil
 (2 Andouille sausages, sliced on the diagonal about 1/3 inch thick)*
 2 cup sliced fresh okra, about 3/4-inch pieces
 4 ears fresh corn, shucked and kernels removed

Directions

1

In a small frying pan over medium-high heat, heat the oil.

2

When it is hot, saute the sausage and the okra until the sausage is lightly browned and the okra turns golden, about 4 minutes.

3

In a bowl, combine the sausage and okra with the corn and mix.

4

Place the topping on two prepared 14-inch pizza crusts and bake, following the baking instructions for pizza crust.

Fresh Corn , Okra and Crookneck Yellow Squash Pizza