Sweet Corn Pizza Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pizza dough:</strong></li> <li class="ingredients-single-item">300g bread flour (or all-purpose flour)</li> <li class="ingredients-single-item">1 tsp instant dry yeast</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp olive oil, plus extra for coating</li> <li class="ingredients-single-item">200ml warm water</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item"><strong>For the toppings:</strong></li> <li class="ingredients-single-item">3 ears fresh corn (about 300g kernels)</li> <li class="ingredients-single-item">150g mozzarella cheese, shredded</li> <li class="ingredients-single-item">100g ricotta cheese</li> <li class="ingredients-single-item">2 cloves garlic, thinly sliced</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">Salt and black pepper, to taste</li> <li class="ingredients-single-item">Fresh basil leaves, for garnish</li> <li class="ingredients-single-item">2 tbsp honey, for drizzling</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or baking sheet</li> <li class="equipment-single-item">Pizza peel or large spatula</li> <li class="equipment-single-item">Kitchen thermometer</li> <li class="equipment-single-item">Standing mixer with dough hook (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pizza dough. In a large bowl, combine the flour, yeast, salt, and sugar. In a separate container, mix the warm water (around 38-40°C) with olive oil. The warm water activates the yeast without killing it, while the oil will help create a more tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the liquid to the dry ingredients while mixing with a wooden spoon until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed with your finger, indicating good gluten development. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size. This slow rise develops flavor and improves texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough rises, prepare your corn. Cut the kernels from the cobs, being careful not to cut too deeply into the tough core. In a skillet over medium heat, warm 1 tablespoon of olive oil and sauté the corn for 3-4 minutes until just starting to caramelize. Add the sliced garlic in the last minute, being careful not to let it burn. Season with salt and pepper, then set aside to cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place your pizza stone or baking sheet in the oven and preheat to the highest setting (usually 250-275°C). The stone needs to be very hot to create a crisp bottom crust. Allow at least 30 minutes for proper heating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the dough has risen, gently punch it down to release air bubbles. On a floured surface, stretch or roll the dough into a 30cm round. Work from the center outward, maintaining an even thickness with slightly thicker edges for the crust. If the dough resists stretching, let it rest for 5 minutes to relax the gluten, then try again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the stretched dough to a pizza peel or the back of a baking sheet dusted with flour or semolina (to prevent sticking). Brush the surface with the remaining olive oil, then sprinkle with two-thirds of the mozzarella, leaving the edges bare. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spread the sautéed corn and garlic evenly over the cheese. Dollop small spoonfuls of ricotta across the pizza. Sprinkle with red pepper flakes if using, and the remaining mozzarella. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully slide the pizza onto the hot stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned in spots. The high heat creates a beautiful contrast between the crisp exterior and chewy interior of the crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove the pizza from the oven and immediately drizzle with honey, which will melt slightly and create a sweet contrast to the savory flavors. Scatter fresh basil leaves on top and season with a final pinch of salt and pepper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Let the pizza rest for 2 minutes before slicing – this allows the cheese to set slightly and makes for cleaner slices. Serve immediately while the crust is at its crispest and the cheese is perfectly melted. </li> </ol>