Four Cheese Corn Pizza with Black Pepper & Basil

A simple four cheese corn pizza bursting with fresh flavor to celebrate the end of summer! It’s such a treat and a really easy combination to throw together. Topped with freshly cracked black pepper and lots of vibrant basil. Make this for a weekend dinner party or any weeknight pizza night!

Four Cheese Corn Pizza

Four Cheese Corn Pizza

It’s pizza season! Well… to me it is. I’m pretty positive there really isn’t any wrong time to make pizza, but for some reason September always screams pizza to me. It’s the perfect time to use up the end of summer produce as toppings, while also transitioning into the cooler autumn months which always seem so fitting to cozy up with a hot, bubbling pizza.

I’m also right in the midst of helping my family open a pizzeria (more on that soon!!), so pizza is definitely on my mind. I’ll be rolling out a few different recipes over the next couple of months – starting with this four cheese corn pizza.

Four Cheese Corn Pizza

I wanted to make a really fresh, simple, super cheesy corn pizza before the corn is gone for the summer…and it was definitely a good idea.

Four cheeses – mozzarella, fontina, pecorino, and burrata – melted on top of homemade pizza dough (feel free to use store-bought as well), with super sweet raw corn baked right in. Topped with lots of black pepper and a bit of torn basil.

It’s a simple combination that I think you will love…and the best way to use all of the end of summer corn! We ate this alongside a big butter lettuce salad & it was PERFECT. 

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Four Cheese Corn Pizza with Black Pepper & Basil

Four Cheese Corn Pizza

four cheese corn pizza with lots of black pepper and fresh basil

yield: 4 (10″) pizzas

  • Author: Kayla Howey
Scale

Ingredients

Homemade Pizza Dough

(or use store-bought)

  • 1 ¾ tsp dry active yeast
  • ¼ cup + 1 tbsp warm water
  • 453g all-purpose flour
  • 225g ice water
  • 2 tsp kosher salt
  • 1 tsp olive oil

Toppings

  • olive oil
  • ½ lb mozzarella, shredded
  • ½ lb fontina, shredded
  • ¾ cup grated pecorino cheese
  • 2 ears corn, kernels cut off
  • 2 balls burrata cheese
  • kosher salt
  • freshly cracked black pepper
  • fresh basil leaves

Instructions

Homemade Pizza Dough

  1. Add the dry active yeast and warm water to a bowl. Whisk to combine. Let sit for 10 minutes.
  2. In the bowl of a stand mixer, add the flour. Using a dough hook attachment with the speed on low, slowly stream in the ice water and then the yeast mixture. Add the salt and olive oil. Mix on low speed for 1 minute (the dough should begin to pull away from the sides of the bowl and form a dough).
  3. Transfer the dough to a lightly floured surface. Knead for 3-4 minutes. Form the dough into a ball and place in a bowl that’s been coated with a bit of olive oil. Cover with a damp cloth and let sit in a warm place for 1 ½ hours, or until the dough has doubled in size.
  4. Transfer the dough back onto a lightly floured surface and cut the dough into 4 equal pieces. Round the pieces into tight balls and place on a lightly floured plate. Cover with plastic wrap and chill overnight or at least 4 hours.
  5. When you’re ready to make the pizzas, let the dough balls sit out at room temperature for about 30 minutes, or until soft enough to stretch.

Making the Pizza

  1. Place two sheet pans upside down in the oven and preheat the oven to 550°
  2. Place 1 ball of dough on a lightly floured surface (keep the remaining dough covered so that it does not dry out). Use your hands to press the dough flat. Begin to stretch the dough with your palms until it forms a 10” circle. You can even lift the dough up and toss it around your knuckles to help stretch it out.
  3. Lightly flour a pizza peel and place the stretched dough right on top. Drizzle the dough with olive oil and brush it all over the pizza, edge to edge. Distribute ¼ of the mozzarella, fontina, pecorino, and corn evenly over top. Break apart the burrata cheese and place a few dollops onto the pizza. Season the burrata with a pinch of salt.
  4. Carefully slide the pizza into the oven onto a hot sheet pan. Bake for 6-8 minutes, or until golden and melted. Repeat with the remaining dough and ingredients, rotating the pizzas in and out of the oven.
  5. Cut each pizza into 6 slices. Top with lots of freshly cracked black pepper and torn basil.

Notes

*You can also buy store-bought pizza dough if you don’t want to make your own.

Four Cheese Corn Pizza

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