Sweet Corn Pizza

How to Make This Recipe

Bringing this Sweet Corn Pizza to life is easier than you might expect. With just a few simple steps, you’ll transform basic ingredients into a flavorful, crowd-pleasing dish that’s ready in under an hour. The key is preparation—organizing your toppings, preheating your oven properly, and layering everything for maximum flavor.

Step-by-Step Instructions for Making

1. Prepare the Dough
Start by preparing your pizza dough. If you’re using a homemade recipe, make sure it’s had enough time to rise and rest. If you’re using store-bought dough, remove it from the fridge and let it sit at room temperature for at least one hour. This helps the gluten relax, making it easier to stretch without tearing.

2. Preheat the Oven
Next, set your oven to 500°F (or as high as it goes). The high temperature ensures a crispy crust and perfectly melted cheese. While the oven heats, prepare your baking sheet. Sprinkle a generous amount of cornmeal over the surface. This not only prevents sticking but adds a pleasant crunch to the bottom of the pizza.

3. Mix the Ricotta Topping
In a small bowl, combine ¾ cup of whole milk ricotta cheese with a heaping ½ teaspoon of lemon zest and ½ teaspoon sea salt. Add freshly ground black pepper to taste. Stir until smooth and well combined. This creamy, tangy mixture will form the base of your pizza.

4. Prepare the Corn and Chili Mixture
Cut the kernels from one ear of fresh corn—this should yield about ¾ cup. Thinly slice one Fresno chili. In a separate bowl, toss the corn and chili with ½ teaspoon extra-virgin olive oil, a pinch of sea salt, and freshly ground black pepper. This adds both sweetness and spice, creating a flavorful contrast to the creamy base.

5. Par-Bake the Crust
Stretch the dough into a large oval or circle and lay it on the prepared baking sheet. Use a fork to prick holes all over the dough. This step prevents large bubbles from forming during baking. Place the dough in the preheated oven and bake for 8 minutes, or until the edges just begin to crisp.

6. Assemble the Pizza
Remove the par-baked crust from the oven. Spread the ricotta mixture evenly across the surface, leaving a small border around the edges. Sprinkle 1 cup of grated low-moisture part-skim mozzarella cheese on top of the ricotta. Then, evenly distribute the corn and chili mixture over the cheese layer.

7. Bake the Pizza
Return the assembled pizza to the oven and bake for 10 to 12 minutes. Watch closely—you’re looking for golden edges, bubbly mozzarella, and some light browning on the cheese for extra flavor.

8. Finish and Serve
Once the pizza is out of the oven, drizzle with 2 heaping tablespoons of basil pesto. Sprinkle lightly with smoked paprika to add depth and a subtle smoky aroma. Finally, top with fresh basil leaves for a burst of color and herbal freshness. Let the pizza cool slightly before slicing and serving.

Quick and Easy
With some preparation, this pizza can be ready in about 40 minutes. Many of the steps can be done ahead—mix the ricotta and prep the toppings while the dough rests. Once the crust is pre-baked, assembly is quick and baking takes just over 10 minutes.

Customizable
This recipe invites creativity. Want more heat? Use jalapeños instead of Fresno chili. Prefer more vegetables? Add sliced bell peppers or mushrooms before baking. For extra protein, try shredded chicken or beef crumbles. You can also go gluten-free with your favorite dough alternative.

Crowd-Pleasing
This pizza never fails to impress. The combination of fresh summer corn, creamy ricotta, and melty mozzarella appeals to both kids and adults. It’s colorful, aromatic, and looks gourmet—but is easy enough for a casual dinner or small gathering.

Perfect as a vegetarian main course, it also pairs well with a side salad or grilled vegetables for a complete meal. Whether you’re serving family or friends, this recipe always earns compliments and empty plates.