Sweet Corn Pizza is a delightful twist on a classic favorite, blending creamy, golden kernels with gooey cheese and a crisp crust. The sweetness of the corn pairs perfectly with savory toppings, creating a harmony of flavors that’s both comforting and exciting. In just 35 minutes, you can whip up this vibrant dish that’s as visually appealing as it is delicious. Each bite offers a satisfying crunch, a burst of juiciness, and a melt-in-your-mouth creaminess that’s sure to impress.
This recipe is a fantastic way to elevate your pizza game with minimal effort and maximum flavor. The combination of textures—crunchy, soft, and chewy—makes every slice a joy to eat. Whether it’s a quick weeknight dinner or a fun weekend treat, Sweet Corn Pizza brings a touch of summer freshness to your table. Its simplicity and speed make it a go-to option for busy days, while its unique taste ensures it’s anything but ordinary. You’ll love how effortlessly it comes together, delivering a meal that’s both satisfying and memorable.
Ingredients for Sweet Corn Pizza
- 1 pound pizza dough (store-bought or homemade)
- ¾ cup whole milk ricotta cheese
- Heaping ½ teaspoon lemon zest
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Kernels from 1 ear fresh corn (about ¾ cup)
- 1 fresno chili, thinly sliced (substitute with jalapeño for less heat)
- ½ teaspoon extra-virgin olive oil
- Cornmeal, for the baking sheet
- 1 cup grated low-moisture part-skim mozzarella cheese
- 2 heaping tablespoons basil pesto (store-bought or homemade)
- Smoked paprika, for sprinkling
- Fresh basil leaves, for garnish
Step-by-Step Instructions
- Prepare the dough: If using store-bought pizza dough, let it sit at room temperature for 1 hour before stretching. If making homemade dough, prepare according to your recipe.
- Preheat the oven: Set your oven to 500°F (or as high as it goes).
- Make the ricotta mixture: In a small bowl, stir together the ricotta, lemon zest, salt, and several grinds of black pepper. Set aside.
- Toss the corn mixture: In another small bowl, combine the corn kernels, fresno chili, olive oil, a pinch of salt, and several grinds of black pepper. Toss to coat.
- Prepare the baking sheet: Sprinkle a little cornmeal in the center of a large baking sheet to prevent sticking.
- Shape the dough: 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 to prevent air bubbles.
- Pre-bake the crust: Bake the dough for 8 minutes to set the crust.
- Add toppings: Remove the crust from the oven and spread the ricotta mixture evenly on top. Sprinkle with mozzarella cheese and the corn mixture.
- Bake the pizza: Return the pizza to the oven and bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and browned.
- Finish with pesto and garnish: Dollop the pesto on the pizza, sprinkle with smoked paprika, and garnish with fresh basil leaves.
- Serve: Slice and enjoy your Sweet Corn Pizza!
Creative Topping Ideas for Sweet Corn Pizza
Take your Sweet Corn Pizza to the next level with these fun additions! Try adding crumbled feta or goat cheese for a tangy twist, or sprinkle crispy bacon bits for a smoky flavor. For a fresh crunch, top with arugula or microgreens after baking. If you love heat, drizzle with hot honey or add extra sliced fresno chilies.
Perfect Pairings: What to Serve with Your Pizza
This Sweet Corn Pizza pairs beautifully with a light, refreshing salad like a citrus kale salad or a simple tomato and cucumber mix. For drinks, try a crisp white wine or a cold sparkling lemonade. If you’re serving it as part of a larger meal, add a bowl of roasted vegetable soup or garlic breadsticks for a cozy Italian-inspired feast.
Quick Tips for Storing and Reheating Leftovers
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a 375°F oven for 5-7 minutes until warm and crispy. Avoid microwaving, as it can make the crust soggy. For longer storage, wrap slices individually in foil and freeze for up to 2 months—just reheat straight from the freezer!
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-made pizza dough from the store or your local pizzeria. Swap fresh corn kernels for frozen (thawed and drained) to skip the shucking step. If you’re in a rush, skip the pre-baking of the crust and add an extra 2-3 minutes to the final bake time. Keep a jar of store-bought pesto on hand for an even quicker finish.
Equipment Essentials for Pizza Perfection
For the best results, use a pizza stone or baking steel to achieve a crispy crust. If you don’t have one, a large baking sheet works just fine. A pizza cutter or sharp chef’s knife makes slicing a breeze, and a microplane grater is perfect for zesting the lemon. Don’t forget a fork for poking holes in the dough to prevent air bubbles!
Sweet Corn Pizza
Ingredients
- 1 pound pizza dough
- 3/4 cup whole milk ricotta cheese
- Heaping 1/2 teaspoon lemon zest
- 1/2 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- Kernels from 1 ear fresh corn 3/4 cup
- 1 fresno chili thinly sliced
- 1/2 teaspoon extra-virgin olive oil
- Cornmeal for the baking sheet
- 1 cup grated low-moisture part-skim mozzarella cheese
- 2 heaping tablespoons basil pesto
- Smoked paprika for sprinkling
- Fresh basil leaves for garnish
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.