Charred Corn & Calabrian Chili Pizza
A blistered, golden pizza topped with smoky corn, creamy ricotta, and a sly kick of Calabrian chili. Lighter and veggie-forward, it’s the cookout flex you can pull off in May without breaking a sweat.
Ingredients
Pizza
- 1 pound fresh pizza dough store-bought or homemade
- 2 ears corn kernels cut off
- 2 tablespoons olive oil divided
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 2 teaspoons Calabrian chili paste more to taste
- 1 small zucchini thinly sliced into ribbons
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for topping
Instructions
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside to heat.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Add corn kernels and cook 3–4 minutes until lightly charred. Season with salt and pepper, then set aside.
- On a floured surface, stretch pizza dough into a 12-inch round. Brush with remaining olive oil.
- Spread ricotta evenly over the dough, then sprinkle with mozzarella.
- Scatter charred corn and zucchini ribbons on top. Dollop small spoonfuls of Calabrian chili paste across the pizza.
- Slide pizza onto the hot stone or baking sheet and bake 10–12 minutes, until crust is puffed and golden and cheese is bubbling.
- Remove from oven, sprinkle with Parmesan, and finish with fresh basil leaves before slicing.
Notes
Shortcut: swap ricotta for cream cheese if that’s what’s in the fridge. For toddler-friendly, hold back some charred corn before adding chili. This pizza works on the grill too — just pre-grill the crust for 2 minutes per side before topping. Dinner party energy with Trader Joe’s effort.