corn pizza

Corn on a pizza? Absolutely! This roasted poblano and corn pizza proves the combination, featuring midly spicy peppers, sweet corn, and mozzarella cheese.

Roasted Poblano and Corn Pizza

poblano peppers

cobs corn

olive oil

cumin

oregano

garlic powder

chili powder

salt

naan bread

red onion

mozzarella cheese

If making homemade dough, follow the instructions in our Veggie Pizza recipe for dough preparation and pizza baking instructions. The recipe for naan pizza is below.

Cut the poblano peppers into strips. Cut the corn off the cob. In a bowl, mix the peppers and corn with the olive oil and the cumin, oregano, garlic powder, chili powder, and kosher salt. Line a baking sheet with parchment paper, and place the vegetable mixture on top. Roast for 25 minutes until tender, stirring occasionally.

While the vegetables roast, dice the onion.

When ready to bake, place naan directly on the oven grate and pre-bake 3 minutes per side (6 minutes total), until crisp.

Remove the naan and spread each with mozzarella cheese, then top with roasted vegetables and red onion. Sprinkle lightly with kosher salt. Bake for 5 minutes directly on the oven grate, on a pizza stone or on a baking sheet, until the cheese is melted. Slice and serve immediately.

Sweet corn pizza is the ultimate way to enjoy summer! Topped with a corn sauce, lots of vegan cheese, scallions, basil, and so much more!

Sweet Corn Pizza

(15 milliliters) maple syrup

red pepper flakes (or to spiciness preference)

(45 milliliters) nondairy milk, unsweetened and unflavored

pistachios

454 grams) pizza dough

(112 grams) vegan mozzarella shreds

(112 grams) vegan Mexican style shreds

green onion (thinly sliced, for garnish)

basil (for garnish)

Preheat oven to 425°F (218°C).

In a pot boil the corn for 10 minutes or until bright yellow.

In a food processor or blender pulse the pistachios until they form a crumb consistency.

Prepare the hot vegan honey by mixing the maple syrup with the red pepper flakes.

Once the corn is done cooking allow it to cool for a few minutes. Cut the corn off of two of the cobs and place in a blender along with the non-dairy milk and a pinch of salt. Blend until smooth.

Oil your pan and add the pizza dough. Use your hands to spread it out and then bake for 5 minutes. If you want to put it over parchment paper to ensure it doesn't stick you can.

Cut the corn off of the other two cobs.

Pour the sauce over the dough. Then layer the vegan cheeses and corn. Bake for another 15 to 20 minutes or until golden and crisp.

Once the pizza is done top with some of the pistachio crumbs, drizzle over the hot vegan honey, and add the scallions and basil. Allow to cool for a few minutes before cutting and enjoy.

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4 pieces corn on the cob (about 1 lb 4 ounces/567g)
1 tablespoon (15ml) maple syrup
1/4 teaspoon red pepper flakes, or to spiciness preference
3 tablespoons (45ml) nondairy milk, unsweetened and unflavored
1/4 cup (30g) shelled pistachios
1 (16 ounce/454g) pizza dough
1 tablespoon (15ml) olive oil
1 cup (112g) vegan mozzarella shreds
1 cup (112g) vegan Mexican style shreds
1 green onion, thinly sliced, for garnish
10 leaves basil, for garnish

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Top 3 corn pizza recipes from across the web

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Top Tags

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