Corn Pizza
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Celebrate the best summer has to offer with this seasonal corn pizza with tomato, basil, and Boursin. This flavor combination is amazing!
Hey hey! I’m writing to you from down the shore today! Sitting here with a daiquiri by my side and life is good.
And I’m so excited to be sharing this corn pizza recipe with you!
I realize it might sound a little strange to put corn on pizza, but trust me! I had something very similar at a restaurant a few years back and I haven’t stopped thinking about it since.
The truth is, corn, tomatoes, and basil are an amazing combination. Like summer on a plate!
And the addition of creamy garlic and herb Boursin cheese really brings them all together. I think it really makes this pizza something special!
Homemade pizza is on regular rotation at my house, what with two teenage boys and all. And this year I’m really making an effort to share more of our favorites. If you’re in the market for some of the best pizza recipes out there, be sure to check out my barbecue chicken pizza, my Detroit-style pizza, and my chicken bacon ranch pizza recipes!
Table of Contents
- What is corn pizza?
- Why this is the best corn pizza recipe
- What does corn pizza taste like?
- Ingredients
- Special equipment
- How to make corn pizza
- How to serve corn pizza
- Expert tips
- Frequently asked questions
- A few more of my best junk food recipes
What is corn pizza?
I’m sure you’ve probably already deduced that this is a really yummy homemade pizza recipe that’s topped with some of summer’s nicest fresh produce!
Besides corn, there’s also a rich, flavorful tomato sauce, TONS of fresh basil, and plenty of melty, creamy cheese.
Why this is the best corn pizza recipe
- Tastes amazing: This flavor combo is completely out of this world!
- Few ingredients: Just a few farmstand basics.
- Easy to make: One of the quickest dinner recipes you’ll ever make!
- Seasonal: If you like to eat with the seasons, this is the recipe for you.
What does corn pizza taste like?
This pizza boasts sweet, tangy tomato sauce, sweet corn, fresh basil, and a combination of milky mozzarella and creamy garlic and herb Boursin cheeses, all piled on a chewy, yeasty crust. I absolutely love it!
Ingredients
Dough: Use store-bought dough or my easy homemade pizza dough recipe.
Sauce: Again, store-bought works great but so does my homemade tomato sauce!
Mozzarella: I usually grab part-skim shredded mozzarella cheese, but any kind will work.
Corn: Either fresh off the cob or frozen corn kernels. Extra-sweet white corn is my go-to!
Boursin: This is a crumbly/creamy cow’s milk cheese that’s soft, spreadable, and spiked with fine herbs and garlic.
Basil: The more fresh basil you use, the better this corn pizza will taste!
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Pan: Or stone or steel or grill, whatever you like to cook your pizza on. I’m currently into these perforated pizza pans. The size doesn’t matter much, you can stretch it as thick or as thin as you like.
- Cutting board: You don’t want to cut your pizza on the pan, it could damage it. Transfer the pizza to a cutting board when it comes out of the oven.
How to make corn pizza
This easy recipe comes together in 4 simple steps.
Step 1: Sauce
Stretch or roll out your dough to an even thickness. As you can see here, I like to go pretty thin!
Then spread on the sauce.
And add about half the mozzarella cheese.
Step 2: Toppings
Sprinkle on the corn, then top it with the remaining mozzarella.
And crumble on the Boursin. Don’t be afraid to put down big hunks. They melt in the oven and turn into delicious pools of creaminess!
I also like to add a drizzle of extra-virgin olive oil and freshly ground black pepper, but these are optional!
Step 3: Bake
Slide the unbaked pizza into a very hot oven. The hottest it will go!
My oven only goes up to 500 degrees F but it’s even better if you can go hotter. Then you get that gorgeous blackened, blistery crust!
This pizza bakes really quickly. For me, it only takes around 10 minutes, many times less than that!
Step 4: Basil
Take it out of the oven when the bottom of the crust is golden brown and crisp. The cheese should be bubbly.
Transfer it to the cutting board, and shower it with fresh basil. The more, the better, in my opinion! The basil really makes the dish for me.
How to serve corn pizza
I will often spoon a little more sauce on top of the pizza after it comes out of the oven. I am a sauce person and I can’t get enough of that sweet and tangy flavor!
Slice the pie into 6 equal portions and eat it hot out of the oven, with whatever extras you like.
I don’t usually add much else to this, but if you want you can put on some dried oregano, garlic powder, crushed red pepper flakes, or ground parm.
Expert tips
Watch it: Pizza cooks really fast! It can go from raw to burnt in a matter of minutes. Switch the oven light on and stay close so you can keep an eye on it as it bakes.
Don’t skimp on the basil: I really think the basil makes the whole dish! I like to be really generous with it, and I don’t bother to even chop it (that’s bad luck!) or tear it.
Extra sauce: The tomato sauce is so good with all these other flavors. When it comes out of the oven, I gently drizzle on a few extra spoonfuls, and let carry-over cooking warm it through.
Let it cool: It’s not a bad idea to let the pizza cool for a few minutes before you slice it. This way the cheese doesn’t slide off the sides of each slice.
Frequently asked questions
My pizza dough recipe will keep for up to 48 hours in the fridge or 2 weeks in the freezer.
So you can stretch the dough and add the toppings well in advance, and just keep it chilled until around 15 minutes before you’d like to eat it.
If you decide to freeze it with the toppings on, just add a few minutes to the bake time and it can go from freezer to oven.
I’ve calculated for a serving size of one slice, or 1/6th of the whole pie.
Wrap it up nice and tight and any leftovers should keep in the fridge for several days, or for a few weeks in the freezer.
Reheat in an a 225-degree F oven for about 10 minutes, or until warmed through.
A few more of my best junk food recipes
As an amazon associate I earn from qualifying purchases.
Corn Pizza
Ingredients
- 1/2 batch (195.5 g) pizza dough, homemade or store-bought
- 1 cup (245 g) tomato sauce
- 1 cup (112 g) mozzarella, shredded
- 1 cup (164 g) sweet corn kernels, fresh or frozen
- 5.2 ounces (147.42 g) Boursin , garlic and fine herbs cheese
- extra-virgin olive oil, optional garnish
- ground black pepper, optional garnish
- 1 bunch basil, leaves
Instructions
- Preheat the oven to 500 degrees F.
- Stretch or roll out the pizza dough to fit the size of your pan.
- Top with about 3/4 of the tomato sauce, leaving a 1/2-inch margin around the edge.
- Top with half the mozzarella.
- Sprinkle on the corn.
- Top with remaining mozzarella.
- Crumble Boursin on top, drizzle with olive oil, and top with freshly ground black pepper, if desired.
- Bake until the cheese is melted and the crust is crispy and browned on the bottom (approx. 10 minutes).
- Remove from the pan, transfer to a cutting board, spoon on the remaining sauce, top with basil, and cut into 6 equal slices.
I’m always looking for ways to use up the abundance of sweet corn available in the summer and we make pizza every Monday. So glad I found this recipe! I’ve only had corn on white sauce pizzas, but I was willing to try this one as we already make tomato sauce every week. I still prefer a white sauce base for corn on pizza, but this is really, really good! And I’m not inclined to make white sauce, so this is a great recipe.
My local grocer didn’t have Boursin, but they did have garlic and herb goat cheese and so I used that. It was incredible!
Also, mozzarella is good but if you can find a thick cut shredded pizza blend, I recommend that. It is next level!
I will probably make this again next week while sweet corn is abundant and basil is still growing in my garden.
What a great addition to my pizza repertoire!
So happy you enjoyed it Ana! Thank you so much for reading & trying, for the great tips, and for the positive feedback!