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Corn Pizza

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A crisp, golden pizza topped with sweet roasted corn, bubbling mozzarella, savory Parmesan, and garlic-infused olive oil. This easy white pizza balances sweet and savory flavors and can be made with fresh, frozen, or canned corn.

Ingredients

  • 1 pound pizza dough, homemade or store-bought
  • 1 1/2 cups corn kernels, fresh, frozen, or canned
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, optional
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil or cilantro
  • 1 tablespoon cornmeal or flour for the pan

Instructions

  1. Preheat the oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven and allow approximately 30 minutes for it to become thoroughly hot.
  2. Prepare the corn. Cut fresh kernels from the cob, thaw frozen corn, or drain canned corn. Pat the kernels thoroughly dry to remove excess moisture.
  3. Combine the olive oil and minced garlic in a small bowl and let the mixture stand for a few minutes to infuse.
  4. Lightly flour a work surface and gently stretch the pizza dough into approximately a 12-inch round, leaving a slightly thicker rim around the edge.
  5. Transfer the dough to a pizza peel or baking sheet lightly dusted with cornmeal or flour. Brush the garlic-infused olive oil evenly over the dough, leaving a small border around the edge.
  6. Scatter most of the mozzarella over the dough, followed by a light layer of Parmesan, reserving some of both cheeses for the top.
  7. Distribute the corn evenly over the cheese. Season with oregano, salt, black pepper, and optional red pepper flakes. Sprinkle with the remaining mozzarella and Parmesan.
  8. Bake for 10 to 14 minutes, or until the crust is deeply golden, the cheese is bubbling, and the corn is lightly roasted.
  9. Remove the pizza from the oven and let it rest for 2 to 3 minutes. Scatter the fresh basil or cilantro over the top.
  10. Slice into 6 to 8 pieces and serve while the crust is crisp and the cheese is hot.

Notes

  • Thaw frozen corn completely or drain canned corn thoroughly, then pat dry before adding it to prevent a soggy pizza.
  • For a spicy variation, add sliced jalapeños and finish with chili flakes or hot honey.
  • Small spoonfuls of ricotta can be added before baking for a creamier pizza.
  • For a Mexican-inspired variation, use Monterey Jack with jalapeño, cilantro, chili powder, and fresh lime juice.
  • Red onion, scallions, bell peppers, zucchini, cherry tomatoes, or mushrooms can be added without overloading the crust.
  • For smoky flavor, char the corn briefly in a skillet before adding it to the pizza.
  • Store leftover pizza refrigerated in an airtight container for up to 3 days.
  • Reheat in a skillet over medium-low heat or in a 375°F (190°C) oven for 5 to 8 minutes.
  • Freeze individual cooled slices for up to 2 months and reheat from frozen in the oven until crisp and hot.

Nutrition

Find it online: https://thefamilycooking.com/corn-pizza/