Name: Corn Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 pound pizza dough; 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 (¾ cup); 1 fresno chili (thinly sliced); 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; Smoked paprika (for sprinkling); Fresh basil leaves (for garnish)

Corn Pizza

This white corn pizza is a simple, delicious summer dinner! I love how the crisp, juicy corn kernels play off the creamy cheeses and nutty basil pesto.

35 min total 15 min prep 20 min cook 2

Instructions

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1 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.
2 Preheat the oven to 500°F (or as high as your oven goes).
3 In a small bowl, stir together the ricotta, lemon zest, salt, and several grinds of pepper.
4 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.
5 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.
6 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.
7 Dollop the pesto on the pizza and sprinkle with pinches of smoked paprika. Garnish with fresh basil. Slice and serve.