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White Corn Pizza with pesto and candied jalapeños. Homemade pizza dough topped with basil pesto, garlic, shallots, fresh ricotta cheese, melty mozzarella, and provolone. Finish it off with sweet yellow corn and spicy-sweet candied jalapeños. If you love a cheesy pizza, this is about to become a new summer dinner staple. Serve this cheesy pizza right out of the oven for a truly simple dinner that everyone will love. 

White Corn Pizza |

When I set out to make this recipe, I knew exactly what I wanted to do. Create an extra cheesy, white pizza. But I also wanted to make it special with sweet summertime corn and homemade basil pesto. 

Simple, but really so darn delicious. 

And for once, that’s exactly what I did. BUT, after I’d finished photographing the pizza I made a second one for dinner. To this one, I added candied jalapeños. As soon as the pizza came out of the oven I knew I was going to recreate the pizza again. This time with the addition of the candied jalapeños. 

I know, craziness, but it’s a better recipe with a nice little zest. 

White Corn Pizza |

The quick details

There’s not much work involved with this pizza, so you gotta love that.

For the pizza dough, I used the recipe that I have in the HBH Every Day Cookbook. But of course, you can also use store-bought pizza dough! Just make sure your dough is at room temperature. This will make shaping your pizzas much easier. 

Push the dough out, then spread on your basil pesto. I love to use homemade pesto since our garden is overflowing with fresh basil. I make mine with basil, toasted nuts (usually pinenuts, but sometimes pistachios or walnuts), garlic, jalapeño, olive oil, lots of parmesan, salt, and pepper. Again, the jalapeños give a little kick, that we all love. 

White Corn Pizza |

Spread on the pesto, then add garlic and shallots. Next, add the cheeses – fresh ricotta, and a mix of shredded dry mozzarella and provolone. Be sure to use dry, whole milk cheese. This will ensure that the cheese melts nicely for you! Sprinkle the cheeses on top and then add corn and jalapeños. 

Now for the jalapeños, I use candied jalapeños which are sweet and spicy. I LOVE them paired together with the corn, it’s such an underrated combination. You could use pickled jalapeños too, they will not be as sweet, but still delicious. 

White Corn Pizza |

Throw the pizza in the oven and cook until the cheese is bubbling up and the crust is golden. 

Top with lots of fresh basil, slice, eat, and enjoy!! This is definitely our favorite summer pizza right now. And lately, we’ve been doing pizza once a week! 

White Corn Pizza |

Looking for other pizza recipes? Here are some favorites:

Pesto Zucchini and Peach Pizza with Burrata

Garden Greens Goddess Pizza

Pull Apart Roasted Garlic Pizza Dip Sliders

Sheet Pan Buffalo Chicken Pizza

Easy Sheet Pan Tomato Herb Pizza

Lastly, if you make this White Corn Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

White Corn Pizza

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 269 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.
    2. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread on the pesto, and add the garlic, shallot, and chili flakes. Then add dollops of ricotta, the mozzarella, and provolone. Spoon over the corn and jalapeños (if using).
    3. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with fresh basil. Slice and enjoy!

Candied Jalapeños

  • 1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes. 
    2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks. 
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  1. We tried this and loved it! Next time I make it I won’t put such large clumps of ricotta and instead I’ll do smaller (and more) clumps to evenly spread it. At the end we drizzled honey across it!

    1. Hey Claire,
      Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx

  2. 5 stars
    Delicious! I didn’t have the ricotta or a the jalapeños, but tasty with just the 2 cheeses and all other ingredients, including my homemade crust and pesto. My crust baked perfectly in 13 minutes at 450 – no sogginess in the middle. Next time I’ll be sure to have the jalapeños on hand as well as give the corn a bit of a char. Thanks for a great recipe!

    1. Hey Laurie,
      Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT