My ultimate corn masa crust bakes tender, but is hearty enough for all of the toppings: Smokey BBQ sauce, roasted chicken, cheeses, bacon, red onions and artichoke hearts.
Author: Portlandia Pie Lady
Ingredients
Ultimate Corn Masa Crust
1/2cupmasa harina
1/2cupall purpose flour
2tablespoonscorn meal
1/8teaspoonbaking powder
1/4 teaspoonsugar
1/4teaspoonsalt
1/3cupbutter (room temperature)
1/2cupfresh or frozen corn (thawed)
1/3 cupcold water
Toppings
1/3cupfavorite smokey BBQ sauce
1-1/2cupsshredded mozzarella
2-3tablespoonsgrated parmesan
2-3tablespoonscrumbled blue cheese
1/3-1/2cupartichoke hearts (cut them in half first before measuring)
3slicesbacon, cooked and crumbled
1slicered onion, break up rings or leave whole
Instructions
Corn Masa Crust:
Preheat Oven to 400 degrees.
In a large bowl, mix all dry ingredients to blend. Cut in butter with a large fork just until crumbly.
In blender or food processor pulse corn and water together for a few seconds, and stir into crumbled mixture. A quick two to three stirs is all it takes.
Line a baking sheet with parchment or silicone baking mat. Flour the surface and roll out dough to about 9 to 10 inches in diameter,, keeping the dough fairly uniform in thickness (you don't want the middle too thin).
Add sauce, cheese, toppings about 1-inch from edge of crust. Add just a tiny bit more of mozzarella on top and bake 35 to 40 minutes until cheese is bubbly and starting to brown.
Notes
If you want a larger galette for a bigger crowd (see link in blog for Tomato-Bacon-Zucchini pie) for the corn masa crust recipe and increase the sauce to 1/2 cup, and additional cheeses and toppings.