Roasted Corn and Tomato Pizza
Sweet and savory roasted corn, cherry tomatoes and onions top this Roasted Corn and Tomato Pizza, finished with jalapeño and ricotta.
- 2 Ears of Corn, corn cut from cob
- 1.5 -2 cups Cherry or Grape Tomatoes
- 1/2 Medium or 1 Small Red Onion, sliced thinly
- Olive Oil
- Kosher Salt
- 1 Prepared Pizza Dough
- 1.5 cups Grated Mozzarella Cheese
- 1 Jalapeño, diced (without seeds), optional
- Ricotta Cheese, optional
- Fresh Cracked Black Pepper
Start with preheating the oven to 400 degrees F. You can put your pizza stone or steel in the oven to heat up; and then just place the sheet pan of veggies on top of the steel or stone. Toss all the veggies on a sheet tray, drizzle with olive oil and season with kosher salt. You can certainly use frozen corn instead of cutting fresh corn off the cob, if you like.
Roast the corn, tomatoes and onions at 400 for about 30 minutes; just until the veggies get some nice color on them. When the veggies have some nice color, use a spatula to toss the veggies together on the pan. Set aside to cool as we prep for the pizza. Turn the oven up to 450 degrees F.
Roll, stretch, pull or spin your dough out to about a 12-inch round. Spread an even layer of the grated mozzarella over the dough, leaving a 1/2-inch border for the crust.
Then spread the roasted corn, tomato and onion mixture over the cheese. And we are ready for the oven!
Bake the pizza for 10-15 minutes, until the cheese is melted and the crust is puffed and golden.
While the pizza is in the oven, roughly dice a jalapeño for color and a little heat. Alternatively, you can top it with sliced scallions or parsley.
Then, if you choose to add the ricotta, dollop on spoonfuls of ricotta evenly around the top. Lastly, top the whole pie with fresh cracked black pepper.