Based on one of my favorite summer recipes, this fresh corn pizza is an homage to the warmest season.
Around this time every year, after I've eaten my first few ears of sweet corn right off the cob, I start to crave Ina Garten's Fresh Corn Salad. Like all of Ina's famous recipes, this one is elegant in its simplicity: just corn, red onion, and basil in a cider vinaigrette. And though it might not seem earth-shattering, the theory behind it—that good-quality ingredients require very little fuss in the kitchen—helped lay the groundwork for my homespun cooking education.
This week, I give you the pizza-fied version of my favorite summer salad, with feta instead of cider vinegar and basil–garlic scape pesto. You'll probably need to go to the farmers' market to find garlic scapes anyway, so why not buy all the ingredients for this fresh corn pizza while you're there?
Trust me: Locally grown, in-season corn and uncured red onions will make a huge difference. (Bonus points if you can find fresh-made feta cheese! Mine came from Hidden Hills Dairy, up in Everett, PA.)
Looking for other corn pizza recipes? Here are two of my other faves:
Fresh Corn Pizza with Garlic Scape Pesto, Red Onion, and Feta
- Cutting board and knife
- Food processor
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- pastry brush
- ½ cup packed fresh basil leaves
- ¼ cup finely chopped garlic scapes (2 or 3 scapes)
- 3 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 (14- to 16-ounce) ball pizza dough
- 1 cup fresh corn kernels (from 1 large ear)
- 2 tablespoons minced red onion
- 4 ounces feta cheese, crumbled
- 1 tablespoon chopped fresh basil, for garnish
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- In the bowl of a food processor (or with a mortar and pestle), combine the ½ cup of basil, garlic scapes, olive oil, and a big pinch of salt. Process until the mixture forms a smooth paste, and stream in more oil as needed to reach your desired texture. Taste the pesto and add a few grinds of black pepper and more salt if needed. Set aside.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spoon the pesto onto the dough and use a pastry brush to spread it evenly, leaving a ½-inch border of dough all around. Scatter on the corn and onion, and sprinkle the feta over all.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and let it cool for a few minutes. Scatter the chopped basil over top; slice and serve.