Golden Roasted Corn Basil Pizza
This Roasted Corn Basil Pizza is a celebration of summer's bounty, combining sweet roasted corn, creamy mozzarella, and fresh basil on a crispy homemade crust.
Equipment
- 1 pizza stone
- 1 Baking Sheet lined with parchment paper
- 1 chef's knife
Ingredients
Pizza
- 1 ball of pizza dough
- 2 ears of sweet corn
- 1 cup fresh mozzarella cheese sliced
- 1/4 cup fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
Preparation
- Roll out the pizza dough on a floured surface to your desired thickness, approximately 12 inches in diameter. Transfer to a pizza stone or baking sheet lined with parchment paper.
- Preheat oven to 425°F. Brush corn ears with olive oil and roast on a baking sheet for about 20 minutes, turning occasionally, until slightly charred.
- Allow the corn to cool slightly before slicing the kernels off the cob. This will release the sweet juices essential for flavor.
- Spread olive oil over the crust, then season with salt and pepper. Distribute roasted corn, then layer with mozzarella slices. Sprinkle red pepper flakes if desired.
- Place the pizza in the preheated oven and bake for 15-20 minutes, or until the crust is golden and cheese is bubbly.
- Remove the pizza from the oven and let it cool for a few minutes to allow the cheese to set before slicing.
- Slice and serve the pizza hot, garnished with fresh basil leaves for added freshness and aroma.
- Allow leftover pizza to cool completely before storing in an airtight container in the refrigerator for up to three days.
- Reheat in a preheated 375°F oven for about 10 minutes or until cheese is bubbly and crust is crisp. Avoid microwaving to prevent a chewy texture.
Notes
Pro Tips: Always use fresh, high-quality ingredients. Preheat your pizza stone for a crispier crust. Allow dough to rest before rolling for best results.
Ingredient Substitutions: Gluten-free dough can be used in place of regular. Provolone or fontina can replace mozzarella.
How to Serve: Pair with a fresh salad or grilled skewers for a complete meal.
Storage & Freshness: Store in airtight containers and refrigerate for up to three days.
Make-Ahead Tips: Dough and toppings can be prepared in advance and assembled just before baking.
Ingredient Substitutions: Gluten-free dough can be used in place of regular. Provolone or fontina can replace mozzarella.
How to Serve: Pair with a fresh salad or grilled skewers for a complete meal.
Storage & Freshness: Store in airtight containers and refrigerate for up to three days.
Make-Ahead Tips: Dough and toppings can be prepared in advance and assembled just before baking.