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Corn and Jalapeu00f1o Pizza

Corn and Jalapeño Pizza

This Corn and Jalapeño Pizza captures the essence of a summer harvest with the sweetness of fresh corn and the spicy kick of jalapeños, creating a light and vibrant dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) Pizza Dough (Fresh or Store-bought)
  • 1.5 Cups Fresh Corn Kernels
  • 2 Large Fresh Jalapeños (Sliced)
  • 2 Cups Mozzarella (Shredded)
  • 1/4 Cup Parmesan (Grated)
  • 1/4 Medium Red Onion (Thinly Sliced)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic (Minced)
  • 1 Teaspoon Red Pepper Flakes (Optional)
  • 1/4 Cup Fresh Cilantro or Basil

Method
 

  1. Preheat your oven to its highest setting, usually between 475°F and 500°F (245°C-260°C). If you have a pizza stone or steel, place it inside the oven while it heats.
  2. Take your room-temperature pizza dough and place it on a lightly floured surface. Gently stretch the dough into a 12-inch circle.
  3. Mix the extra virgin olive oil with the minced garlic in a small bowl. Use a pastry brush to spread this mixture evenly over the surface of the dough.
  4. Sprinkle the shredded mozzarella evenly over the oil-coated dough. Next, scatter the fresh corn kernels and the sliced red onions. Place the jalapeño slices across the top.
  5. Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10 to 12 minutes.
  6. Remove the pizza from the oven and let it rest for two minutes. Sprinkle fresh cilantro or basil over the hot pizza, slice it into eight pieces, and serve immediately.

Notes

For a smokier flavor, use roasted corn instead of raw. To make it vegan, use plant-based mozzarella and skip the Parmesan. Adjust jalapeño quantity for desired spice level.