White Corn Pizza (Print Format)
A cheesy white pizza with fresh corn, basil pesto, and candied jalapeños for a perfect summer meal.
# Ingredients:
→ Dough
01 -
1/2 lb pizza dough, room temperature
→ Sauce and Seasonings
02 -
1/3 cup basil pesto
03 -
2 cloves garlic, grated
04 -
1 small shallot, thinly sliced
05 -
Chili flakes, to taste
→ Cheeses
06 -
1/2 cup ricotta cheese
07 -
1 cup shredded mozzarella cheese, dry whole milk
08 -
1 cup shredded provolone cheese, dry whole milk
→ Toppings
09 -
1 cup fresh sweet yellow corn kernels
10 -
1/4 cup candied or pickled jalapeños (optional)
11 -
Fresh basil leaves, for garnish
→ Candied Jalapeños
12 -
1/3 cup honey
13 -
2-3 jalapeños, sliced
14 -
2 tbsp apple cider vinegar
15 -
Pinch of salt
# Steps:
01 -
Preheat oven to 450°F. Lightly oil a large baking sheet to prevent sticking.
02 -
On a lightly floured surface, stretch or roll the dough into a 10-12 inch thin circle, then transfer it onto the prepared baking sheet.
03 -
Spread basil pesto evenly over the dough. Distribute grated garlic, sliced shallots, and chili flakes over the surface. Add dollops of ricotta cheese, then sprinkle shredded mozzarella and provolone cheeses. Finally, spoon fresh corn kernels and candied or pickled jalapeños if using.
04 -
Bake in the preheated oven for 10-15 minutes or until the crust is golden and the cheese is bubbling and melted.
05 -
Remove from oven and scatter fresh basil leaves atop the pizza. Slice and serve immediately.
06 -
Bring honey to a gentle boil and simmer for 3-5 minutes. Place sliced jalapeños in a glass jar, pour hot honey over them, add apple cider vinegar and salt. Allow to cool and refrigerate for up to two weeks.
# Tips:
01 -
Using dry whole milk mozzarella and provolone ensures optimal melting and texture.