Sweet Corn Ricotta Pizza
Sweet Corn Ricotta Pizza is one of my favorite ways to use fresh summer corn. The combination might sound a little unusual if you’ve never had corn on pizza before, but trust me on this one. The sweet corn pairs beautifully with the creamy ricotta, melted mozzarella, and bright basil pesto.
One thing I love about this pizza is that it feels a little special without requiring much effort. While the crust bakes, you can quickly mix the ricotta topping and toss together the corn mixture. The result is a pizza that’s fresh, flavorful, and perfect for those summer months when sweet corn is at its peak.
The first thing to get this party started is to take the pizza dough out of the fridge to rest at room temperature for about an hour.
Make the ricotta mixture by combining the ricotta, lemon zest, sea salt and pepper in a small bowl.ย Stir until smooth.
For the corn topping, combine the kernels, Fresno chili (if using) and olive oil in a separate bowl.ย Toss with some sea salt and pepper and set aside.
About the Fresno chilies…I didn’t use them as I’m not a fan of spicy, but they look great on the pizza and if you love spicy, you must add them!
For the crust, sprinkle some cornmeal in the center of a baking sheet and place the dough in the center.ย Stretch the dough into a large oval shape and use a fork to prick the surface all over.ย This helps to prevent large air bubbles from forming.ย Parbake it in a hot oven for 8 minutes.ย ย
Why are we parbaking the crust? I’ve tried pizzas where I’ve put all of the toppings on an unbaked crust and I’ve tried it where I’ve parbaked it.ย There is no question that parbaking is the best choice because the crust comes out nice and crispy.ย If you don’t parbake, the dough can remain uncooked and by the time it’s finally cooked through, the toppings have dried out.ย So try it…I promise you’ll like this hack!
Spread the ricotta mixture over the parbaked crust and top with mozzarella cheese and the corn mixture.ย Return it to the oven and bake it another 10 minutes or so.ย The cheese should be melted and lightly browned.
Remove the pizza from the oven and dollop the basil pesto over.ย Sprinkle with a little smoked paprika and fresh basil leaves.ย Slice and serve!ย Delicious!
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Sweet Corn Ricotta Pizza
Makes: 2 servings (for main course) or 4 servings (for appetizers)
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Pizza:
- 1 pound pizza dough
- 3/4 cup whole milk ricotta cheese
- Heaping 1/2 tsp lemon zest
- 1/2 tsp sea salt, plus more to taste
- Freshly ground black pepper
- Kernels from 1 ear fresh corn (about 3/4 cup)
- 1 Fresno chili, thinly sliced, or gochugaru red pepper flakes, to taste (optional)
- 1/2 tsp extra virgin olive oil
- Cornmeal, for the baking sheet
- 1 cup grated low-moisture part-skim mozzarella cheese
- 2 heaping tbsp basil pesto
- Smoked paprika, for sprinkling
- Fresh basil leaves, for garnish
Instructions
Prepare the Dough:
Remove the pizza dough from the refrigerator and let it rest at room temperature for 1 hour.
Preheat the oven to 500ยฐF, or as high as your oven allows.
Make the Ricotta Mixture:
In a small bowl, combine the ricotta, lemon zest, sea salt, and several grinds of black pepper. Stir until smooth and evenly blended.
Prepare the Corn Topping:
In a separate bowl, combine the corn kernels, Fresno chili (if using), and olive oil. Season with a pinch of salt and several grinds of black pepper, then toss to coat.
Pre-Bake the Crust:
Lightly sprinkle cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and gently stretch it into a large oval shape. Use a fork to prick the surface all over to help prevent large air bubbles from forming. Bake for 8 minutes.
Assemble the Pizza:
Remove the crust from the oven and spread the ricotta mixture evenly over the surface. Top with the mozzarella cheese, followed by the corn mixture.
Bake:
Return the pizza to the oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and lightly browned.
Finish and Serve:
Remove the pizza from the oven and dollop the basil pesto over the top. Lightly sprinkle with smoked paprika and garnish with fresh basil leaves. Slice and serve warm.
Chef’s Notes:
- Fresh sweet corn provides the best flavor, especially during peak summer months.
- Gochugaru can be substituted for the Fresno chili if you prefer a milder heat.
- For an extra crispy crust, preheat a pizza stone in the oven and bake the pizza directly on it.
- Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
Recipe inspired by Love & Lemons
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