sheet-pan summer corn pizza
 It’s August 1st! Let’s eat some more summer food! Specifically: CORN ON A PIZZA. That’s all you need to know. Do it! Don’t delay! The ingredients are simple, the recipe is foolproof, and the result is absolutely freaking phenomenal. The mascarpone and cherry tomatoes mix and mingle to create a creamy tomato pizza base that is next-level summer delicious. Serve it with a simple arugula salad — arugula, lemon juice, extra-virgin olive oil, salt and pepper — and have your most delightful meal of the summer on the table with only about 10 minutes of actual work. Get in there! P.S. Ever given up on homemade pizza night because the dough WILL. NOT. STRETCH? Like it keeps springing back on you when you try to roll it out — and/or it won’t stop tearing? Keep reading! I have a trick for you! For my birthday last month, my little brother Will gave me a gift certificate to Bright Cellars, an online wine retailer. I went to the site, took their quick (and fun!) quiz, and one week later, six unique and exciting wines showed up on my doorstep. I immediately reached out to ask them to help us figure out What To Drink When We Feel Like Drinking and they agreed! I paired today's pizza with their Wellfleet Viognier, a rich and fruit-forward California wine. I’m usually a fan of crisp whites like Sauvignon Blanc, but this more opulent white — similar in body to a California chardonnay — was the perfect match for today's simple white pie. How do I sound so freaking smart about wine, you ask?! Every bottle comes with a little education card that provides tasting notes, food pairings, and serving temperature recommendations! What To Cook readers are getting 50% off their first 6 bottles from Bright Cellars so order your wine TODAY and get ready to sip some fun new vino! Serves 4 to 6 Tools: Half rimmed sheet panCutting boardChef’s knife Half rimmed sheet pan Half rimmed sheet pan Cutting board Cutting board Chef’s knife Chef’s knife Ingredients: 1 tablespoon olive oil 1 pound pizza dough8 ounces mascarpone2 pints cherry tomatoes, halved4 garlic cloves, minced or grated (on a microplane or the smallest hole of a box grater)1/2 teaspoon kosher salt2 cups shredded mozzarella cheese2 ears corn, kernels cut off 1/2 cup fresh basil leaves, thinly sliced1/4 cup grated Parmesan cheeseOptional: red pepper flakes 1 tablespoon olive oil 1 tablespoon olive oil 1 pound pizza dough 1 pound pizza dough 8 ounces mascarpone 8 ounces mascarpone 2 pints cherry tomatoes, halved 2 pints cherry tomatoes, halved 4 garlic cloves, minced or grated (on a microplane or the smallest hole of a box grater) 4 garlic cloves, minced or grated (on a microplane or the smallest hole of a box grater) 1/2 teaspoon kosher salt 1/2 teaspoon kosher salt 2 cups shredded mozzarella cheese 2 cups shredded mozzarella cheese 2 ears corn, kernels cut off 2 ears corn, kernels cut off 1/2 cup fresh basil leaves, thinly sliced 1/2 cup fresh basil leaves, thinly sliced 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese Optional: red pepper flakes Optional: red pepper flakes About an hour before you plan to eat dinner, grease an 18-by-13-inch half baking sheet with 1 tablespoon olive oil. Place the 1 pound pizza dough ball onto the baking sheet and cover it with plastic wrap for 30 minutes to 1 hour at room temperature. While the dough is proofing (aka resting and rising at room temperature), halve 2 pints of cherry tomatoes and grate or mince 4 garlic cloves. Preheat oven to 500°F. Turn the dough ball over so that it is coated in oil, then use your fingers to press the dough out toward the corners of the sheet-pan. If it isn’t perfectly stretching to fill the entire pan, no worries — it doesn’t need to. Just press it out as best you can. Spread 8 ounces mascarpone over the pizza. Scatter 2 pints of halved cherry tomatoes and 4 minced garlic cloves over top and season with 1/2 teaspoon salt. Cover with 2 cups shredded mozzarella cheese and the kernels from 2 ears of corn. Bake for 15 to 20 minutes, until the pizza dough is firm and the cheese is melted. Scatter 1/2 cup thinly sliced basil leaves, 1/4 cup grated Parmesan cheese, and a pinch of red pepper flakes over top. Take a bite — you might want to season with more salt at this point. FYI — we didn’t season with more salt beforehand because it would have made the tomatoes leech too much liquid, leading to a soggy pizza! So I always add more after it bakes! Cut your pizza into slices (I like lots of small squares) and dig in! link to printer version Must have meat: Mild Italian sausage would be delish! Crumble and cook in a medium-high skillet until cooked through. Drain off the grease then add it to the pizza at the same time as everything else.Get more greens: In case you skipped the intro, a simple arugula side salad would be delightful alongside this recipe. Mix a bowl of arugula with a big squirt of fresh lemon juice, a healthy drizzle of extra-virgin olive oil, salt, and pepper. Add some pepitas if you have them in your pantry and want to give your gut health an extra boost! Make ahead: You can prep the veggies and Parm earlier in the day. Halve the tomatoes, grate the garlic, shuck and de-kernel the corn, slice the basil, grate the Parmesan — store it all in the fridge until it’s go time. Don’t pull the dough out more than two hours beforehand though!Gluten-free: Google gluten-free pizza crust — there are a lot of easy recipes out there to DIY some gf dough! You could also use a cauliflower crust (but if you’re doing dairy-free too, check the ingredient list as many pre-made cauli crusts contain Parmesan). Dairy-free: Use df cream cheese brought to room temperature in place of the mascarpone and your favorite vegan mozzarella and Parm. Can I use my pizza stone? Yep! Just preheat it in the oven then take it out, add the dough, and build the pizza on the stone. Don't try to build the whole pizza elsewhere then transfer it — that rarely works. More pizza ideas, plz! Maybe you’re reading this in the dead of winter and delicious fresh corn and cherry tomatoes aren’t an option. Or maybe you don’t dig corn or cherry tomatoes. Or maybe you just successfully made this bomb homemade pizza and are officially on a kick. Whatever the case, I have some more pizza recipes for you here! And if you have my cookbook, Just Married, head to pages 168-169 for two cast-iron pizzas you’ll love (my sausage and honey and arugula pesto pizza insalata!). Must have meat: Mild Italian sausage would be delish! Crumble and cook in a medium-high skillet until cooked through. Drain off the grease then add it to the pizza at the same time as everything else. Must have meat: Mild Italian sausage would be delish! Crumble and cook in a medium-high skillet until cooked through. Drain off the grease then add it to the pizza at the same time as everything else. Get more greens: In case you skipped the intro, a simple arugula side salad would be delightful alongside this recipe. Mix a bowl of arugula with a big squirt of fresh lemon juice, a healthy drizzle of extra-virgin olive oil, salt, and pepper. Add some pepitas if you have them in your pantry and want to give your gut health an extra boost! Get more greens: In case you skipped the intro, a simple arugula side salad would be delightful alongside this recipe. Mix a bowl of arugula with a big squirt of fresh lemon juice, a healthy drizzle of extra-virgin olive oil, salt, and pepper. Add some pepitas if you have them in your pantry and want to give your gut health an extra boost! Make ahead: You can prep the veggies and Parm earlier in the day. Halve the tomatoes, grate the garlic, shuck and de-kernel the corn, slice the basil, grate the Parmesan — store it all in the fridge until it’s go time. Don’t pull the dough out more than two hours beforehand though! Make ahead: You can prep the veggies and Parm earlier in the day. Halve the tomatoes, grate the garlic, shuck and de-kernel the corn, slice the basil, grate the Parmesan — store it all in the fridge until it’s go time. Don’t pull the dough out more than two hours beforehand though! Gluten-free: Google gluten-free pizza crust — there are a lot of easy recipes out there to DIY some gf dough! You could also use a cauliflower crust (but if you’re doing dairy-free too, check the ingredient list as many pre-made cauli crusts contain Parmesan). Gluten-free: Google gluten-free pizza crust — there are a lot of easy recipes out there to DIY some gf dough! You could also use a cauliflower crust (but if you’re doing dairy-free too, check the ingredient list as many pre-made cauli crusts contain Parmesan). Dairy-free: Use df cream cheese brought to room temperature in place of the mascarpone and your favorite vegan mozzarella and Parm. Dairy-free: Use df cream cheese brought to room temperature in place of the mascarpone and your favorite vegan mozzarella and Parm. Can I use my pizza stone? Yep! Just preheat it in the oven then take it out, add the dough, and build the pizza on the stone. Don't try to build the whole pizza elsewhere then transfer it — that rarely works. Can I use my pizza stone? Yep! Just preheat it in the oven then take it out, add the dough, and build the pizza on the stone. Don't try to build the whole pizza elsewhere then transfer it — that rarely works. More pizza ideas, plz! Maybe you’re reading this in the dead of winter and delicious fresh corn and cherry tomatoes aren’t an option. Or maybe you don’t dig corn or cherry tomatoes. Or maybe you just successfully made this bomb homemade pizza and are officially on a kick. Whatever the case, I have some more pizza recipes for you here! And if you have my cookbook, Just Married, head to pages 168-169 for two cast-iron pizzas you’ll love (my sausage and honey and arugula pesto pizza insalata!). More pizza ideas, plz! Maybe you’re reading this in the dead of winter and delicious fresh corn and cherry tomatoes aren’t an option. Or maybe you don’t dig corn or cherry tomatoes. Or maybe you just successfully made this bomb homemade pizza and are officially on a kick. Whatever the case, I have some more pizza recipes for you here! And if you have my cookbook, Just Married, head to pages 168-169 for two cast-iron pizzas you’ll love (my sausage and honey and arugula pesto pizza insalata!). Half baking sheet: Use a 12-inch cast-iron skillet instead. FYI, you’ll end up with thicker crust than if you used a baking sheet. Don’t forget to grease it! Olive oil: Another neutral-flavored high heat-tolerant cooking oil like avocado or grapeseedRed pepper flakes: Skip if you don’t have them! Pizza dough: Can’t find it, or aren’t feeling pizza tonight? Make this one-pot sausage and corn pasta instead! Mascarpone: Crème fraîche or cream cheese, but bring them to room temp first.Mozzarella: Fontina Parmesan: Omit if neededYou guys KNOW I love a good sub, but the cherry tomatoes and fresh garlic melt into the cream here to form a dreamy, creamy tomato sauce base. Don’t use a different kind of tomato in place of the cherry tomatoes — they’ll let off too much liquid! And sweet summer corn and basil complement the sauce and each other SO well. If you can’t find or don’t like one of these chief ingredients, check out the “more pizza ideas, plz” note above!! I gotcha covered. Half baking sheet: Use a 12-inch cast-iron skillet instead. FYI, you’ll end up with thicker crust than if you used a baking sheet. Don’t forget to grease it! Half baking sheet: Use a 12-inch cast-iron skillet instead. FYI, you’ll end up with thicker crust than if you used a baking sheet. Don’t forget to grease it! Olive oil: Another neutral-flavored high heat-tolerant cooking oil like avocado or grapeseed Olive oil: Another neutral-flavored high heat-tolerant cooking oil like avocado or grapeseed Red pepper flakes: Skip if you don’t have them! Red pepper flakes: Skip if you don’t have them! Pizza dough: Can’t find it, or aren’t feeling pizza tonight? Make this one-pot sausage and corn pasta instead! Pizza dough: Can’t find it, or aren’t feeling pizza tonight? Make this one-pot sausage and corn pasta instead! Mascarpone: Crème fraîche or cream cheese, but bring them to room temp first. Mascarpone: Crème fraîche or cream cheese, but bring them to room temp first. Mozzarella: Fontina Mozzarella: Fontina Parmesan: Omit if needed Parmesan: Omit if needed You guys KNOW I love a good sub, but the cherry tomatoes and fresh garlic melt into the cream here to form a dreamy, creamy tomato sauce base. Don’t use a different kind of tomato in place of the cherry tomatoes — they’ll let off too much liquid! And sweet summer corn and basil complement the sauce and each other SO well. If you can’t find or don’t like one of these chief ingredients, check out the “more pizza ideas, plz” note above!! I gotcha covered. You guys KNOW I love a good sub, but the cherry tomatoes and fresh garlic melt into the cream here to form a dreamy, creamy tomato sauce base. Don’t use a different kind of tomato in place of the cherry tomatoes — they’ll let off too much liquid! And sweet summer corn and basil complement the sauce and each other SO well. If you can’t find or don’t like one of these chief ingredients, check out the “more pizza ideas, plz” note above!! I gotcha covered. Click here for a new-and-improved index of all What to Cook recipes categorized by protein, cook time, meal type, season, and mood. No posts