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!
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!
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!
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.
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!
- 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
- Note: First and foremost it's important to get your dough to room temperature so it's easy to stretch out into the pan.
- Coat the bottom of your pizza pan with olive oil and a dusting of cornmeal, it keeps the bottom nice and crunchy.
- Stretch your dough onto the pan and place it into a hot prepared oven at 480 degrees for only 5 minutes, then remove it.
- If it bubbles up when you take it out pierce it a few times with a fork.
- Now add and spread all around your fontina and mozzarella cheese, then sprinkle your grated parmesan generously all over.
- Open up your burrata cheese and place dots of it all over the surface.
- Sprinkle the fresh, uncooked corn kernels all over the top, evenly spreading them all over the pizza surface.
- Season with salt and pepper and a drizzle with olive oil.
- Bake at 480 for around 15 minutes or until bottom of crust is deep golden and cheese is all melty.
- Garnish with fresh basil all around and optional red pepper flakes.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
