Fresh Corn Pizza with a Cilantro-Kale Sauce + Spiced Yogurt Drizzle

I love pizza.  Maybe a little too much.  It's probably the one meal that I never get tired of eating.  So here is my summer-time creation inspired by fresh corn!  It is a lighter than your typical red sauce and ooey-goey amounts of cheese pizza which is nice during the hotter months.  I do admit though that I will still eat that red sauce and ooey-goey cheese pizza any time of the year.   

The Ingredients:

16 oz Pre-made pizza dough (we love to use Trader Joe's)

2 Ears of corn, kernels cut off

1 14 Oz can black beans

1/2 Cup plain Greek yogurt

3 Tablespoons half + half

3/4 Teaspoon salt, divided

1/2 Teaspoon Ancho Chili powder
1/4 Teaspoon onion powder
1/4 Teaspoon cumin powder

1 1/2 Cups Mexican blend shredded cheese

1/2 Teaspoon crushed garlic
2 Cups cilantro leaves, plus more for garnish

1 Cup Tuscan kale leaves, ribs removed

10 Turns fresh ground pepper

1/4 Cup olive oil

1/2 of a lime, juice

The Directions:

1) Pull out your pizza dough to allow to warm up while you prepare the ingredients.  Then cut the kernels off and set aside.

2) Time to prepare the sauce...take the kale, remove the ribs, and roughly chop.  To a food processor add kale, cilantro, olive oil, lime juice, garlic, 1/2 teaspoon salt, and pepper.  Then process the ingredients for several minutes.  

3) Pull out the pizza dough on a baking sheet.  I prefer to make it as thin as I can.  Then evenly spread the sauce over the dough.  Add the black bean next...I actually didn't end up using the entire can - there was maybe about 1/4 cup remaining.  Then add one cup of cheese, then corn, then top with the remaining 1/2 cup of cheese. 

4) Bake in the oven at 400 degrees for about 13-16 minutes or until cheese turns lightly golden brown.  While the pizza is baking, make your yogurt drizzle.  Add the yogurt, 1/4 teaspoon salt, onion, chili powder, cumin, and 1/2 & 1/2 to a small bowl and whisk together.  Place in the fridge until pizza is ready to serve up. 

5) Once pizza is done.  Allow to cool slightly, then add the yogurt crema and about 1/4 cup of cilantro leave as a garnish, then dish up!