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Fresh Corn Pizza
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Fresh Corn Pizza with Garlic Scape Pesto, Red Onion, and Feta

This pizza is full of sweet summery flavor, featuring fresh corn kernels, basil–garlic scape pesto, red onion, and feta cheese.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: corn, feta cheese, pesto, red onion, Vegetarian Pizza
Makes: 1 (12- to 14-inch) pizza
Cost: $15

Equipment

  • Cutting board and knife
  • Food processor
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)
  • pastry brush

Ingredients

  • 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

Instructions

  • 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.