There’s nothing quite like a fresh summer pizza that captures sunshine in every bite. This Sweet Corn & Basil Pizza brings together the sweetness of fresh corn kernels, the creaminess of crumbled feta, the bite of red onion, and the brightness of basil, all layered over an olive oil base. It’s light, colorful, and packed with seasonal flavor.
This pizza is perfect for warm evenings when you want something satisfying yet refreshing. Using fresh basil and sweet corn makes it taste like a farmer’s market favorite in pizza form. Pair it with a crisp white wine or sparkling lemonade, and you’ve got the ultimate summer dinner.
Ingredients
- 1 ball pizza dough about 10–12 inches
- 2 tbsp olive oil
- 1 cup fresh sweet corn kernels about 1 ear of corn
- 1/4 cup red onion thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese optional, for extra melt
- 1/4 cup fresh basil leaves
- Salt and black pepper to taste
- Pinch of red pepper flakes optional, for a little heat
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
- On a floured surface, roll out the pizza dough into a 10–12 inch circle.
- Brush the dough evenly with olive oil, leaving about 1 inch around the edges for the crust.
- Sprinkle on the shredded mozzarella (if using) as the base layer.
- Evenly scatter the fresh sweet corn kernels across the dough.
- Add thin slices of red onion over the corn.
- Crumble feta cheese generously over the toppings.
- Transfer the pizza onto the preheated stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbly.
- Remove from the oven and immediately top with fresh basil leaves.
- Season with a pinch of salt, cracked black pepper, and red pepper flakes if desired. Slice and serve hot.
Notes
- Use grilled or charred corn kernels for a smoky twist.
- Substitute goat cheese for feta if you want a creamier flavor.
- Add cherry tomato halves for a sweet, juicy pop.
- For a gluten-free option, use your favorite GF pizza dough.
FAQs ?
Q: Can I use canned or frozen corn for this pizza?
A: Yes, while fresh corn is best for peak sweetness and crunch, canned or frozen corn works as a quick substitute. Just make sure to drain or thaw it before using.
Q: What type of dough works best?
A: A classic Neapolitan-style dough works beautifully for this recipe. For convenience, you can also use store-bought dough or a pre-baked crust.
Q: Can I add protein to this pizza?
A: Absolutely! Grilled chicken or prosciutto pairs really well with sweet corn and basil.
Q: How do I reheat leftovers?
A: Reheat slices in a hot skillet for 2–3 minutes to crisp the crust without drying out the toppings.
Q: What wine pairs best with Sweet Corn & Basil Pizza?
A: A crisp Sauvignon Blanc or a light Pinot Grigio complements the freshness of basil and the sweetness of corn.
