Corn isn’t just a delicious side, it makes a great topping for pizza too! Don’t let summer end without making this sweet corn pizza. The yummy combo of pesto, sweet corn, tomatoes and basil will have you asking for a second (or third) slice.
This post is sponsored by Dandy® Fresh Produce.
Corn on pizza – have you tried it? It was new to me and now I’m a big fan (and I think you will be too!). That’s why I’m partnering with Dandy® Fresh Produce and using their fresh, pre-cut, pre-shucked sweet corn for this summer-inspired pizza recipe made with pesto, tomatoes, zucchini, corn, and basil.
Corn isn’t just a delicious addition to your summer grilling line-up. It also has a lot to offer nutrition-wise since it offers 2 grams of fiber per ear of corn and is a good source of vitamin A and potassium. Pick up Dandy® sweet corn at your local grocery store, the pre-shucked tray packs make it even easier to prepare.
Why You’ll Love this Pizza
- Packed with flavor: A vegetarian (or vegan) pizza that isn’t lacking in flavor! I’ve had my fair share of boring veggie pizzas but this one is loaded with all the good stuff like pesto, sweet corn, tomatoes, and basil.
- Easily customizable: One of the reasons that pizza is so beloved is that the topping options are endless. Make this recipe as written or make it your own by adding other summer veggies.
- Simple to make: buy store-bought pizza dough and you can easily have this pizza prepped in 30 minutes. Perfect for a pizza night at home with family or friends.
Ingredients For Sweet Corn Pizza
Here are a few notes on the ingredients in this sweet corn and pesto pizza. Scroll down to the bottom of the post to find the ingredient quantities.
- Pizza Dough: most recipes for pizza dough and even store-bought dough makes enough for two pizzas, so you’ll use half of it for this recipe. If you want to make 2 pizzas, just double the topping ingredients.
- Pesto: if you’re making a vegan version of this pizza, make sure to use a dairy free pesto (either homemade or store bought). If you want to make your own, check out my vegan pesto recipe.
- Mozzarella: use dairy free mozzarella if making a vegan pizza. Otherwise, use pre-shredded mozzarella or shred your own.
- Sweet Corn: for the best flavor, use fresh corn cut off the cob for this pizza rather than frozen or canned corn. Try out Dandy® fresh sweet corn!
- Zucchini: you can use either zucchini or yellow squash for this pizza. I like to cut it into thin ribbons with a vegetable peeler, but you could also use a mandolin and cut them into thin rounds if you’d prefer.
- Tomatoes: halved cherry tomatoes add a pop of color and flavor.
- Basil: after your pizza is baked, top with some fresh basil leaves to finish.
Variations
Add Other Veggies: I love the combo of sweet corn, zucchini, and tomatoes but you could add other veggies depending on what you like. Here are the ones I’d suggest: thinly sliced red onion, bell peppers, or eggplant.
Spice it Up: if you want more spice, add a thinly sliced Fresno chili before baking for some added heat or you could even top your pizza with a drizzle of chili oil after baking.
Make it Gluten Free: use a gluten-free pizza crust for your pizza.
Try a Different Cheese: mozzarella is my go-to for this summery pizza, but you could also try adding some ricotta, burrata, or even some crumbled feta cheese.
How to Make Summer Vegetable Pizza
Prep your crust: if using frozen pizza dough, make sure it has thoroughly thawed. When you’re ready to make your pizzas, roll the dough out into a 12-inch circle on a piece of parchment paper or a lightly floured surface. I usually use a rolling pin to flatten and then finish stretching it with my fingers.
Add Pesto: spread the pesto evenly over the top of the crust.
Add Toppings: Top with the mozzarella cheese and then the zucchini, tomatoes, and corn. I like the thinly slice the zucchini into long strips with a vegetable peeler.
Bake: transfer the crust to a hot pizza stone in the oven, sheet pan, or pizza pan and bake at 500 degrees Fahrenheit for 15-18 minutes or until the crust is golden brown. Top with a sprinkle of salt, red pepper flakes, and a handful of fresh basil leaves then serve!
What to Serve with Sweet Corn and Pesto Pizza
Round out the meal by serving your sweet corn pizza with a salad on the side and/or a protein. Here are some of my favorite summery salads that would be great with this summer vegetable pizza.
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Quinoa and Celery Salad (Costco Copycat Recipe)
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Blueberry Summer Kale Salad
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Peach and Tomato Panzanella Salad
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Lemon Kale Caesar Salad
Sweet Corn Pizza
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Ingredients
- 1/2 lb pizza dough
- 1/3 cup dairy free pesto
- 1 1/2 cups shredded vegan mozzarella
- 1 ear fresh Dandy sweet corn
- 1 zucchini or yellow squash, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 handful fresh basil leaves
- 1 pinch salt and red pepper flakes
Instructions
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Pre-heat your oven to 500 degrees and put your pizza stone in the oven. If using store-bought dough, pull it out of the fridge to warm up on the counter for a bit.
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Lay a large piece of parchment onto the countertop or sprinkle it with flour. Stretch out your pizza dough in a circular motion; flattening (if needed) using a rolling pin until you have a 12-inch circle. If you have a pizza peel, sprinkle some flour on it and place the stretched-out dough on the peel.
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Once your pizza dough is flat and ready to be cooked, use a spoon to spread a layer of the basil pesto around the dough leaving a little bit for the crust.
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Sprinkle with mozzarella cheese, then layer with the zucchini, cherry tomatoes, and fresh corn kernels.
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Transfer the pizzas into the oven and bake for 15-18 minutes until the crust is golden.
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Remove pizza from the oven. Season with salt, pepper, and red pepper flakes. Top with fresh basil leaves then slice and serve.
Video
Nutrition
The post Sweet Corn Pizza appeared first on Dietitian Debbie Dishes.