Corn Pie Pizza
By Dan Richer
New Jersey summer produce has a brief and intense season and corn is one of the highlights. I only make this pizza in the peak of corn season (August, September and October) which happens to be white wine season! Corn may seem strange to top a pizza with but give it a try and you’ll thank me. The sweetness of the corn is perfectly balanced with a touch of heat from the chili paste and the richness of the cheeses. I’ve tried every method of preparing the corn from roasting, grilling, sauteing and even keeping the corn raw but I landed on blanching the corn which creates an incredible texture - each kernel of corn pops when you bite into it. Remember this pizza next time you have leftover corn on the cob from a summer BBQ - you’ll thank me.
Corn Pie Pizza
Pair with Diamond Collection Chardonnay
Pizza dough for one 12” pizza
- Pizza dough for one 12” pizza
- 90 grams (¾ cup) Fresh Mozzarella
- 10 grams (2 Tablespoons) Scamorza
- 3-4 ears of Fresh Corn
- 2 Tablespoons caramelized onions
- Fermented Chili Paste, to taste
- Coarse Sea Salt
- Extra Virgin Olive Oil
Bring a large pot of water to a boil. Season the water with salt and cook the corn for 10 minutes. Shock in ice water to stop the cooking process. Once cool, remove the kernels from the cob and set aside until ready to use.
Stretch the pizza dough and transfer to a floured peel. Distribute the mozzarella, corn, scamorza evenly over the pizza dough followed by drops of the chili paste. Drizzle with olive oil and season with salt. Bake until the crust is deeply caramelized and the cheese is melted.