Corn Pizza
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 to 3
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Course
Main Course
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Cuisine
American
Corn Pizza
Description
This pizza begins with stretching dough and baking it briefly to set the crust. A creamy ricotta spread with lemon zest adds brightness and mild tang to the base. Fresh corn kernels and thinly sliced Fresno chili provide sweet crunch and gentle heat, enhanced by tossing in olive oil, salt, and pepper.
Once assembled with mozzarella cheese, the pizza returns to a hot oven to bake until the cheese melts and the crust attains a crisp, golden texture. The addition of basil pesto introduces herbal richness, while smoked paprika sprinkles add subtle smokiness.
Fresh basil garnishes the finished pizza, contributing aromatic freshness and a pop of green. This corn pizza is an elegant twist on classic pizza that showcases sweet corn and spicy chili with creamy and herb accents. It makes an appealing option for a lighter, vegetable-forward pizza experience.
Ingredients
- 1 pound pizza dough
- ¾ cup ricotta cheese whole milk
- lemon zest heaping ½ teaspoon
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- corn kernels ¾ cup, from 1 ear fresh corn
- 1 fresno chili thinly sliced
- ½ teaspoon extra-virgin olive oil
- cornmeal for the baking sheet
- 1 cup mozzarella cheese grated low-moisture part-skim
- 2 heaping tablespoons basil pesto
- smoked paprika for sprinkling
- basil for garnish, fresh leaves
Instructions
- Prepare the pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.
- Preheat the oven to 500°F (or as high as your oven goes).
- In a small bowl, stir together the ricotta, lemon zest, salt, and several grinds of pepper.
- In another small bowl, place the corn kernels, fresno chili, and olive oil. Add a pinch of salt and several grinds of pepper and toss to combine.
- Sprinkle a little cornmeal in the center of a large baking sheet. Place the pizza dough on the baking sheet and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 8 minutes.
- Remove the crust from the oven and spread the ricotta mixture evenly on top. Sprinkle with the mozzarella cheese and the corn mixture and bake for 10 to 12 minutes, or until the crust and cheese are browned.
- Dollop the pesto on the pizza and sprinkle with pinches of smoked paprika. Garnish with fresh basil. Slice and serve.
User Reviews
Overall Rating
5
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