Cheesy Corn Pizza with Heirloom Tomatoes and Fresh Mozzarella

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)Screen Shot 2015-07-19 at 7.10.57 PM (1)
  • 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.

Butternut Squash Pizza with Ricotta, Sage and Brown Butter

I mean, can you ever go wrong with any of these flavors? Nope.


  • 1/2 pound of pizza dough. ¬†11149251_10103064719309740_4399112759284161954_n (1)
  • 1 small butternut squash thinly sliced into discs. Tip: When I made this the second time, I chopped the butternut squash into small squares, tossed it in olive oil, and roasted it in the oven at 400 degrees for about 25 minutes until tender. I prefer it this way because it cooks more thoroughly.
  • 3 tablespoons unsalted butter
  • 1/4 onion, sliced
  • 1 cup mozzarella, shredded
  • 1/2 cup parmesan, grated
  • 1/2 cup ricotta
  • 10 sage leaves
  • Salt


  • Preheat oven to 400 degrees and roast the butternut squash. When it’s done roasting, bump the oven up to 550 degrees.
  • Melt butter in a small saut√© pan over medium heat, swirl the pan until butter is a deep brown and smells nutty. Remove from heat, season with salt, and set aside.
  • Roll dough into a circle and put on a pizza pan.
  • Spread the brown butter over the dough leaving a small edge. Place 3/4 of butternut squash on the pizza dough and season with salt. Cover with mozzarella, onion, and parmesan cheese. Place remaining squash over cheese. Dollop ricotta cheese and sage sporadically over the pizza. Season with a little salt and pepper.
  • Bake until brown and bubbly, about 10 minutes.