Corn and Scallion Sheet Pan Pizza
Corn and scallions make a delicious combination. On a pizza? Why not! Really, what doesn’t go on a pizza?
This family-size sheet pan recipe makes use of one recipe of pizza dough (or a little less if you want to roll the dough out thinner than I did). Or use 2 pounds of your favorite store-bought pizza dough.
You want your dough to be room temperature. If you had it in the refrigerator, pull it out at least an hour before you want to start working with it.
Cut the kernels off of 3 ears of corn. Thinly slice 5 scallions and a handful of basil. I had managed to find purple basil at my farmers market, which is what I used here. It really makes the picture pop, doesn’t it? Cut a big handful of cherry tomatoes in half. Grate about 2 cups of mozzarella cheese and 1/2 cup of parmesan cheese.
Roll or stretch your dough out until it fills a standard baking sheet (half-sheet size). Mince 2 garlic cloves (or 3-4 if you are garlic obsessed like we are!) right onto the dough. Then drizzle about 2 tablespoons of olive oil over the dough and spread the minced garlic and olive oil across the entire surface of the dough.
Sprinkle the mozzarella cheese over the dough and top with the corn kernels and halved tomatoes. Top with the parmesan cheese (and a pinch or two of red chili flakes if desired). Bake at 450 degrees for about 20 minutes until the crust is golden brown and cooked through and the cheese is bubbly and browned in places.
Sprinkle the sliced scallions and basil over the pizza. Slice it up. Enjoy!
Corn and Scallion Sheet Pan Pizza
Ingredients
- 1 recipe pizza dough at room temperature (recipe linked above) OR 2 pounds of your favorite store bought pizza dough
- 3 ears corn
- 5 scallions
- 1 handful fresh basil
- ½ pint cherry tomatoes
- 2 cups grated mozzarella cheese
- ½ cup grated parmesan cheese
- 2 garlic cloves
- 2 tbsp olive oil
Instructions
- Preheat oven to 450°. Line a sheet pan with parchment paper or a silicon mat for easy release.
- Cut the kernels off the corn. Thinly slice the scallions and basil. Halve the cherry tomatoes. Mince the garlic. Grate the cheeses if they aren't already.
- Stretch or roll the dough out to fit the sheet pan. Sprinkle the minced garlic and olive oil over the surface and spread so that the dough is evenly covered with olive oil and garlic.
- Sprinkle over the mozzarella cheese and then the corn kernels and halved tomatoes. Finish with the parmesan cheese.
- Bake for 20 – 25 minutes until the crust is golden brown and the cheese is bubbly and browned in spots.
- Sprinkle over the sliced scallions and basil. Then slice and serve. Enjoy!