Why You’ll Love This Recipe

If you’re a fan of unique and flavorful pizza, this Sweet Corn Pizza is perfect for you. Featuring fresh corn, creamy ricotta, and a zesty lemon twist, this pizza is a delightful summer treat. The heat from the fresno chili adds just the right kick, and the basil pesto and fresh basil leaves bring a fresh, herbaceous finish. Whether you’re cooking for a crowd or enjoying a casual dinner at home, this pizza is sure to be a hit!

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 (about 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pizza Dough
- If using homemade dough, follow your recipe and allow it to rise accordingly. For store-bought dough, let it sit at room temperature for at least 1 hour before stretching.
Preheat the Oven
- Set your oven to 500°F (or as high as it will go) for the best crispy crust.
Mix the Ricotta Topping
- In a small bowl, combine ricotta cheese, lemon zest, ½ teaspoon sea salt, and several grinds of black pepper. Mix well until smooth.
Prepare the Corn Mixture
- In another small bowl, toss the corn kernels and sliced fresno chili with olive oil, a pinch of salt, and several grinds of black pepper.
Par-Bake the Crust
- 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 to prevent it from inflating in the oven.
- Bake for 8 minutes, or until the crust begins to crisp around the edges.
Assemble the Pizza
- Remove the par-baked crust from the oven.
- Spread the ricotta mixture evenly over the crust.
- Sprinkle the grated mozzarella cheese over the ricotta layer.
- Evenly distribute the corn and chili mixture on top.
Bake the Pizza
- Return the assembled pizza to the oven and bake for 10 to 12 minutes, or until the crust is golden and the cheese is browned in spots.
Add Final Toppings
- Dollop the basil pesto over the baked pizza.
- Sprinkle with a few pinches of smoked paprika.
- Garnish with fresh basil leaves.
Serve
- Slice the pizza and enjoy!

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 18 to 20 minutes
Total Time: 38 to 40 minutes

Variations

Cheese alternatives: Swap the ricotta and mozzarella for your favorite cheese, like cheddar, Swiss, or vegan options.
Spice adjustments: If you prefer less heat, use a milder pepper such as bell pepper or banana pepper in place of the fresno chili.
Add more vegetables: Feel free to top the pizza with extra vegetables like red onion, bell peppers, or spinach for added flavor and nutrition.

Storage/Reheating

Store leftover pizza in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 375°F for about 5 to 7 minutes, or until the crust is crispy again.

FAQs

1. Can I use a different type of cheese?

Yes, you can substitute mozzarella with cheddar, Swiss, or even a vegan cheese of your choice.

2. How can I make this pizza healthier?

To make it healthier, use whole wheat pizza dough and a lighter cheese. You can also add more vegetables to the toppings.

3. Can I make this pizza in advance?

You can prepare the ricotta and corn mixtures ahead of time. The dough can also be par-baked and stored in the fridge until you’re ready to assemble and bake.

4. What can I use instead of fresno chili?

If you want a milder pizza, try using jalapeños, banana peppers, or bell peppers instead of fresno chili.

5. Is there a vegan alternative for ricotta cheese?

Yes, you can use vegan ricotta made from almonds, tofu, or cashews.

6. What should I serve with the pizza?

Pair the pizza with a simple green salad or a tomato-cucumber salad for a fresh and light side dish.

7. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn if fresh corn isn’t available. Just thaw and drain it before using.

8. Can I make the dough from scratch?

Absolutely! Homemade dough adds a personal touch and great flavor, but store-bought dough works just as well for a quicker option.

9. Can I add more toppings?

Feel free to add extra ingredients like roasted vegetables, olives, or even a drizzle of balsamic glaze for added flavor.

10. How do I keep the crust crispy?

Par-bake the dough for 8 minutes before adding the toppings, and use cornmeal on the baking sheet to prevent sticking and promote crispiness.

Conclusion

This Sweet Corn Pizza brings the flavors of summer right to your table with its sweet corn, creamy ricotta, and fresh basil. The added fresno chili gives it a delightful kick, while the basil pesto adds a fragrant finish. Whether you’re hosting a summer gathering or simply want to enjoy something new, this pizza is sure to impress. Enjoy every bite of this delicious and vibrant dish!

Corn Pizza Recipe for Summer Flavors

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Author: Paula
Total Time: 38-40 minutes
Yield: Serves 4

Print Recipe

Description

Sweet Corn Pizza is a delightful summer treat combining fresh corn, creamy ricotta, mozzarella, and a zing of lemon, all topped with fresno chili for a kick. It’s finished with basil pesto and fresh basil for an aromatic, flavorful pizza that captures the essence of summer.

Instructions

Prepare the Pizza Dough: If using homemade dough, allow it to rise. For store-bought dough, let it rest at room temperature for at least 1 hour before stretching.
Preheat the Oven: Set the oven to 500°F (or as high as it will go).
Mix the Ricotta Topping: In a small bowl, combine ricotta cheese, lemon zest, ½ teaspoon sea salt, and freshly ground black pepper. Mix well until smooth.
Prepare the Corn Mixture: In another small bowl, toss the corn kernels and sliced fresno chili with olive oil, a pinch of salt, and black pepper.
Par-Bake the Crust: Sprinkle cornmeal on the center of a baking sheet. Place the pizza dough on the baking sheet and stretch into a large oval. Poke holes all over the dough with a fork. Bake for 8 minutes, or until the crust begins to crisp around the edges.
Assemble the Pizza: Spread the ricotta mixture over the par-baked crust. Sprinkle grated mozzarella cheese over the ricotta layer. Evenly distribute the corn and chili mixture on top.
Bake the Pizza: Return the assembled pizza to the oven and bake for 10 to 12 minutes, or until the crust is golden and the cheese is browned in spots.
Add Final Toppings: After baking, dollop basil pesto over the pizza, sprinkle with smoked paprika, and garnish with fresh basil leaves.
Serve: Slice the pizza and enjoy!

Notes

Using Fresh Corn: Fresh corn provides a sweeter flavor and better texture than canned or frozen corn.

Cheese Alternatives: You can experiment with different cheeses such as cheddar or goat cheese for a unique flavor.

Spice Level: Adjust the amount of fresno chili to control the spiciness of the pizza.

Storage: Leftover pizza can be stored in the refrigerator and reheated in the oven for best results.

Prep Time: 20 minutes
Cook Time: 18-20 minutes
Category: Pizza
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 6g
Sodium: 380mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg