Save
This roasted garlic corn pizza is a delicious way to enjoy the sweetness of fresh corn combined with cheesy goodness and a burst of fresh basil pesto. It’s perfect for summer evenings when you want something light but flavorful without spending hours in the kitchen. The combination of creamy ricotta, melted mozzarella, and provolone with the subtle kick from candied jalapeños makes each bite a delightful experience.
I made this pizza on a warm summer night for a small family gathering, and everyone kept asking for seconds. Adding candied jalapeños was a game changer, introducing a perfect punch of flavor that kept things exciting.
Ingredients
- Pizza dough: Half a pound at room temperature ensures the dough is easy to stretch and shape
- Basil pesto: One-third cup, fresh or homemade pesto adds an herbaceous and nutty flavor that brightens the pizza
- Garlic: Two cloves, grated; roasted or fresh, it builds a rich and aromatic base
- Shallot: One small, thinly sliced, adds a mild sweetness that complements the corn
- Chili flakes: A subtle heat layer, feel free to adjust to taste
- Ricotta cheese: Half a cup adds creamy dollops giving a smooth texture
- Mozzarella cheese: One cup shredded dry, whole milk variety melts better for that perfect gooey effect
- Provolone cheese: One cup shredded, also great melting quality and rich flavor
- Fresh sweet yellow corn kernels: One cup, the star ingredient, bringing juicy sweetness
- Candied or pickled jalapeños: Quarter cup, optional, balances the sweetness with gentle spice and tang
- Fresh basil leaves: For garnish, adds freshness and aroma to finish the pizza
Step-by-Step Instructions
- Sauté the Aromatics:
- Carefully grate two cloves of garlic and thinly slice one small shallot. These ingredients will infuse the pizza with depth and subtle sweetness.
- Prepare the Dough:
- On a lightly floured surface, gently stretch or push the pizza dough into a circle about 10 to 12 inches across. Avoid tearing the dough by working slowly and letting the dough rest if it resists.
- Spread the Pesto and Layer Flavors:
- Transfer the stretched dough to a baking sheet brushed with olive oil. Spread an even layer of basil pesto over the dough, covering almost edge to edge. Next, distribute the grated garlic, sliced shallots, and a sprinkle of chili flakes evenly to build flavor.
- Add the Cheeses and Corn:
- Spoon dollops of ricotta cheese evenly across the pizza. Sprinkle shredded mozzarella and provolone generously. Finally, scatter fresh corn kernels over the cheeses. If using, add candied or pickled jalapeños last to layer in sweetness and spice.
- Bake the Pizza:
- Preheat your oven to four hundred fifty degrees Fahrenheit. Place the pizza on the middle rack and bake for ten to fifteen minutes until the crust is golden brown and the cheese is melted and bubbling.
- Finish and Serve:
- Remove the pizza from the oven and immediately top with torn fresh basil leaves. Slice into wedges and serve warm for the best taste and texture.
Save
One of the best parts of this recipe is how the sweet corn kernels pop in your mouth paired with the spicy-sweet candied jalapeños. It reminds me of summer barbecues with friends when everyone savors this unique flavor combination.
Storage Tips
Store leftover pizza in an airtight container in the refrigerator for up to three days. Reheat in a hot oven or skillet to retain crispness rather than microwaving. If you want to keep pizza longer, wrap slices tightly and freeze for up to one month. Reheat from frozen in a hot oven for the best texture.
Ingredient Substitutions
If you do not have fresh corn, frozen corn can be substituted but thaw and drain it well first. Instead of candied jalapeños, pickled jalapeños or fresh sliced jalapeños can be used for different levels of heat. Any good melting cheese like fontina, gouda, or Monterey jack could replace provolone or mozzarella to adjust flavor to your liking. If you don’t have basil pesto, use a drizzle of good olive oil and fresh basil leaves as a lighter alternative.
Serving Suggestions
This pizza pairs beautifully with a fresh summer salad like arugula with lemon vinaigrette or a simple tomato cucumber salad. A cold glass of crisp white wine or a sparkling lemonade offers refreshing contrast to the richness of the cheeses. Try serving alongside roasted vegetables or grilled shrimp for a heartier meal.
Recipe FAQs
- → What type of cheese works best for this pizza?
Using a combination of fresh ricotta, shredded mozzarella, and provolone creates a creamy, melty texture with balanced flavor perfect for this white pizza.
- → Can I use store-bought pizza dough for this dish?
Yes, store-bought dough works well. Just let it come to room temperature before shaping for an easier stretch and even baking.
- → How are candied jalapeños prepared and why use them?
Candied jalapeños are simmered in honey and vinegar to achieve a sweet-spicy flavor that contrasts nicely with the sweetness of fresh corn on the pizza.
- → Is fresh basil essential for this pizza?
Fresh basil adds a bright herbaceous note that complements the pesto and balances the richness of the cheeses.
- → What’s the best way to bake this pizza for a crispy crust?
Bake on a large oiled baking sheet at 450°F until the crust is golden and cheese bubbles, typically 10-15 minutes, for a perfect crispy texture.
- → Can I substitute jalapeños with other peppers?
Yes, pickled or fresh peppers like banana or serrano can be used, but they will alter the sweet-spicy balance slightly.