White Pizza, Four Cheese With Summer Corn
Author: 
 
Recipe adapted from The Original Dish
Ingredients
  • 16 " round pizza pan
  • cornmeal for dusting pan along with olive oil
  • 1 pound ball of pizza dough, homemade or good quality store bought
  • 3 ears of fresh shucked corn, uncooked
  • 4 oz. shredded fontina cheese
  • 2 balls (not large) of burrata cheese
  • ¾ lb. of shredded mozzarella
  • a generous handful of grated parmesan, enough to spread all over the pizza
  • olive oil
  • salt and pepper
  • fresh basil leaves
  • red pepper flakes optional for garnish
Instructions
  1. Note: First and foremost it's important to get your dough to room temperature so it's easy to stretch out into the pan.
  2. Coat the bottom of your pizza pan with olive oil and a dusting of cornmeal, it keeps the bottom nice and crunchy.
  3. Stretch your dough onto the pan and place it into a hot prepared oven at 480 degrees for only 5 minutes, then remove it.
  4. If it bubbles up when you take it out pierce it a few times with a fork.
  5. Now add and spread all around your fontina and mozzarella cheese, then sprinkle your grated parmesan generously all over.
  6. Open up your burrata cheese and place dots of it all over the surface.
  7. Sprinkle the fresh, uncooked corn kernels all over the top, evenly spreading them all over the pizza surface.
  8. Season with salt and pepper and a drizzle with olive oil.
  9. Bake at 480 for around 15 minutes or until bottom of crust is deep golden and cheese is all melty.
  10. Garnish with fresh basil all around and optional red pepper flakes.
  11. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/08/white-pizza-four-cheese-with-summer-corn.html