This easy cilantro corn pizza is perfect for summertime!
- 2 large ears sweet corn, grilled and with the kernels cut off (about 1 cup)
- 1 batch of your favorite pizza dough
- 2 Tablespoons extra virgin olive oil
- 1 cup shredded gruyere cheese
- 4 ounces fresh mozzarella cheese, torn into small pieces (about 1/2 cup)
- salt and pepper to taste
- 1/2 cup fresh cilantro, chopped (you can eyeball this - just use a big handful)
- Heat oven to 500° Fahrenheit with a baking steel or pizza stone inside. For best results, let the oven heat at least 30-60 minutes so the steel can get nice and hot.
- Lay a piece of parchment paper over a large cutting board. Stretch out your pizza dough and lay it on the parchment (this will make it easier to slide the pizza in and out of the oven!)
- Drizzle olive oil over pizza dough, then top with shredded gruyere and torn mozzarella cheese.
- Spread grilled corn kernels out over the pizza, then top with a pinch of salt and pepper.
- When oven is hot, gently slide pizza (still on the parchment paper!) onto the hot baking steel. Bake 10-15 minutes until the crust is lightly browned and the cheese is bubbling. Note: The exact bake time will vary based on your oven, equipment, and dough: check on the pizza every few minutes and pull it out of the oven as soon as it looks done!
- Use a pair of tongs to carefully pull pizza out of the the oven and onto your cutting board. Transfer to a wire cooling rack for 5-10 minutes (this helps the crust stay crispy!)
- Return pizza to the cutting board, top with fresh chopped cilantro, then slice and serve immediately.
Additions and substitutions. Use 1 cup pre-shredded mozzarella instead of fresh if you like. Mix up the cheeses (white cheddar, fontina, havarti, and goat cheese are all good here). Add extra toppings (grilled chicken, cooked Italian sausage, jalapeños, roasted garlic, tomatoes). Use basil or parsley instead of cilantro if you prefer. Frozen or canned drained corn are both fine here if fresh corn isn't in season.
Can I bake this pizza without a baking stone or pizza steel? Yes! If you have a sturdy sheet pan - one that doesn't warp in high heat - you can use that in place of a pizza stone (if your sheet pan has edges, turn it upside down in the oven to make it easier to slide the pizza on and off). Pop the sheet pan in the oven while it heats, but you don't need to heat it for any longer than that (like you would for a baking steel). You can also make this recipe as a pan pizza - just press the dough into a pan, top, and bake!
Do I have to heat my oven to 500° F? Nope - you can absolutely use a lower oven temperature if you prefer! We find that the high temperature yields the best crust, but we've also baked this pizza at 450°F and 475°F with great results: just make sure you give your baking steel or pizza stone plenty of time to heat up (ideally 30 minutes to an hour) and extend the cooking time if you need to.
Keywords: summer, pizza, grilling, vegetarian