White Pizza, Four Cheese With Summer Corn

summer dinner

Nothing screams summer more than fresh corn on the cob and beautiful summer garden tomatoes. I love a good white pizza, meaning no red sauce on top, it’s actually my favorite type of all, but I must confess in my years of making pizza I have never had or made a corn version, until now!

Yes, I have seen many photos of blogger friends ( Stacey Snacks) sitting in restaurants eating gorgeous summer pizzas showcasing fresh corn which I was very envious of because it’s not something I see here in the midwest at all.

Recently a family member dropped off some fresh corn from Wisconsin so I thought this would be a perfect time to make a white version of a corn pizza, and I’m so happy I did, and to say we loved it is an understatement!

  summer tomatoes

I also made an heirloom tomato salad to go along with it and it turned out to one one of our favorite summertime meals that I will repeat again and again!

corn pizza

At first glance this pizza may not look so fancy but don’t let that fool you, this pizza has so much flavor and texture. Nice crunchy dough topped with a combination of four cheeses, mozzarella, fontina, dreamy burrata and Parmesan, melted together it’s the perfect union!

summer pizza

The burrata cheese is scrumptious as it is, but when mingled with the corn it’s outstanding, but remember always use fresh shucked corn, never ever frozen.

corn and cheese pizza

I’ll look forward to making this pizza every summer, it’s now a top favorite and before this summer ends I’ll be making it again and again while corn is still at it’s peak.

If you’ve never had a corn pizza stop what you’re doing and make this now!

4.0 from 1 reviews
White Pizza, Four Cheese With Summer Corn
 
Recipe adapted from The Original Dish
Author:
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!

 

Signature

Spaghetti with Blistered Tomatoes, Burrata and Corn

spaghetti with tomatoes

This recipe is summer freshness at it’s best, and the great thing about it is that the preparation is nice and simple but yields the most amazing results!

What you’re looking at are strands of spaghetti intertwined with juicy, cherry tomatoes that have burst and blistered in the oven to create the most luxurious tomato and garlic flavored sauce with the special addition of sweet, fresh corn kernels and burrata cheese.

spaghetti with tomatoes

Fresh summer flavors are what makes this dish such a hit, there’s no special skills you need in making it because the ingredients speak for themselves.

Do a search and you’ll see roasted tomatoes and pasta all over the place, but I make this every summer and this is my way of doing it and what works for me. So rather than a recipe at the bottom of the post I’ll just walk you through the steps now.

blistered tomatoes

I use a quarter sheet pan that has a rim on it. Heat the oven to 425F and line the pan with foil. Lining it with foil helps to gather and hold on to those precious, silky juices, plus it helps prevents the juices from burning off.

I really don’t measure the amount of tomatoes I use, I just load the pan from rim to rim, single layer with cherry or grape tomatoes, you could use all red or colored.

I leave the tomatoes whole so they can burst on their own when ready.

Add in four cloves of crushed garlic, torn basil, salt, pepper and dowse it generously all over with extra virgin olive oil.

When you start to see the tomatoes split pull the pan out of the oven and with the tip of a small paring knife pierce each tomato to let the hot juices release, word of caution, lean back  because sometimes the juice will squirt out at you, then before it goes back into the oven add the fresh kernels of two ears of sweet corn, continue cooking until you see the tomatoes wrinkle and all the juices mingling together with the olive oil, garlic and corn.

blistered tomatoes and corn

It should look like this. Now all you have to do is cook up your spaghetti or pasta of your choice and then toss everything together, make sure you get every bit of that juice incorporated, use a rubber spatula to make sure you scrape off all that glorious juice. For this amount of saucey goodness I used twelve ounces of pasta.

spaghetti with tomatoes

When all the silky sauce is mixed in break open your burrata cheese, (as much as you want) and spread it on top, it will start to melt slightly, then adorn it with more basil, grated Parmigiano Reggiano and a quick drizzle of olive oil to finish it off.

spaghetti with tomatoes

That’s it, dig in and enjoy summer tasting at it’s best!

Follow me on Instagram to see what else I’m cooking up during the week.

Signature

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

zucchini noodle pasta Zucchini noodle “pasta” may be light on the carbs but certainly not light on taste, add in some garlicky roasted tomatoes, fresh basil and dreamy burrata cheese and it’s a flavor explosion!

zucchini pasta ingredients Fresh zucchini ribbons shaped like wide pappardelle pasta get tossed into hot roasted tomatoes with all that precious juice, no need to cook or soften the zucchini beforehand because it wilts down to the perfect al’dente bite from the warm tomatoes.

It’s a fun summer meal, easy to make plus it’s fresh and light.

zucchini noodle pasta Can we just talk about Burrata cheese for a minute, if you’re not familiar with it, it’s an Italian cheese, a beautiful knotted ball of fresh mozzarella on the outside with a surprise on the inside when you tear it open. Inside you’ll find it stuffed with milky, creamy mozzarella curds, it’s so dreamy and everything you use it for will surely elevate your dish.

Tomatoes, burrata and pasta of any kind are a match made in heaven.

zucchini noodle pasta

Gently rip it open and let all that creaminess mingle with the fresh basil and ribbons of zucchini, you might be making it all summer long.

Follow along with me on Instagram where you can see what I’m cooking up daily.

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata
 
I usually roast a whole quarter sheet pan of tomatoes, two or three pints, if you have extra that's fine.
Author:
Ingredients
  • 3 or 4 medium zucchini
  • 3 pints of cherry tomatoes
  • 3 cloves garlic, shaved thin
  • 3 - 2 oz. balls of burrata cheese or 6 oz.
  • a large handful of fresh basil, chopped
  • ⅓ cup or so of EVOO
  • grated parmesan
  • salt and pepper
Instructions
  1. Preheat oven to 400F.
  2. Line a quarter sheet pan with foil, add the oil, tomatoes, shaved garlic, half of the basil, salt and pepper.
  3. Roast tomatoes until they burst open and juices mingle with the oil and garlic.
  4. While tomatoes are roasting, trim the top and bottom off of the zucchini and with a vegetable peeler make your ribbons, when you get to the seeds turn the zucchini, keep turning and peeling until you go all around the zucchini leaving the seeded center in tact. ( save it for an omelette).
  5. Place your raw zucchini ribbons right into your serving bowl and when the tomatoes are finished roasting pour them right over, juice and all and gently toss.
  6. Take your burrata and tear it open all over the top so all the flavors can mingle together.
  7. Garnish with the remaining chopped basil and freshly grated parmesan cheese.
  8. Eat immediately

 

Signature