Creamed Corn and Pepperoni Grandma Pie

Creamed Corn and Pepperoni Grandma Pie

by Posted on

4 Servings

This weeknight pizza introduces the topping you didn’t know you catch been missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a rapid and lush creamed-corn sauce. Intriguing, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings a preferrred deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the performed pizza with loads of vivid basil for a colossal-recent hit. Even supposing this recipe works most realistic seemingly with recent corn, thawed frozen corn is a handsome change.

Substances

  • 1 1-lb. store-supplied pizza dough

  • ¼ cup grated Parmesan

  • ¼ cup recent ricotta

  • 2 Tbsp. heavy cream

  • 1 tiny garlic clove, finely grated

  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • ¾ tsp. freshly floor unlit pepper

  • 1½ cups recent corn (from about 2 medium ears), divided

  • 4 Tbsp. further-virgin olive oil, divided, plus more for drizzling

  • 2 oz. sliced pepperoni

  • 8 oz. cherry tomatoes, halved (about 1⅓ cups)

  • ½ cup grated smoked mozzarella

  • Contemporary basil leaves (for serving)

Recipe Preparation

  • Preheat oven to 500°. Let dough take a seat, covered, at room temperature 30 minutes.

  • In the period in-between, direction of Parmesan, ricotta, cream, garlic, salt, pepper, ¾ cup corn, and 2 Tbsp. oil in a food processor until mostly tender (combination will mute catch some texture). Predicament creamed corn actual into a tiny bowl; crawl in ¼ cup corn.

  • Coat bottom and facets of a 13×9″ rimmed baking sheet or baking dish with 2 Tbsp. oil. Space dough in heart of baking sheet; gently press and stretch until it reaches to edges and into corners. (If dough springs assist, let it rest a handy e book a rough time sooner than continuing.) Spread creamed corn over dough, leaving a ½” border. Top with pepperoni, then tomatoes and final ½ cup corn. Bake until crust is golden under and cooked by, about 20 minutes. Top with smoked mozzarella and bake until cheese is melted, about 2 minutes. Drizzle with oil and top with basil leaves.

  • Hold ahead: Creamed corn combination might be made 4 hours ahead. Shroud and relax.

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