Corn on pizza is legit, you guys.
- 1/2 lb. fresh pizza dough, room temperature (I usually let it sit out for about 30 minutes)
- 1 1/3 cups corn (I cheat and use frozen)
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 heirloom tomatoes, thinly sliced
- 4-6 oz. fresh mozzarella, thinly sliced
- A few tablespoons fresh basil, chopped
- Salt & pepper to taste
Preheat oven to 550 degrees and lightly oil a 12-inch pizza pan.
Puree corn, Parmesan, garlic, oil, and salt in a food processor until smooth with small chunks.
Using a floured rolling pin, roll out the pizza dough on a piece of floured parchment paper until it’s 1/4-inch thick or less. Transfer to the pizza pan and use your fingers to spread it out so it fills the pan. (The olive oil will help it stick to the bottom and make this task easier.)
Spread the pureed corn mixture onto the pizza dough and top with tomato slices. Season the tomato slices with salt, and top with mozzarella.
Cook the pizza for 5 minutes, then rotate the pan and cook for another 3-5, until the crust is golden-brown and the cheese is bubbling. Nine minutes total in my oven was perfect.
Take the pizza out of the oven and sprinkle the basil on top. Season with salt and pepper to taste.
*Recipe adapted from Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil*