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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.
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.
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.
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.
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!
Looking for other pizza recipes? Here are some favorites:
Pesto Zucchini and Peach Pizza with Burrata
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
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.
Ingredients
- 1/2 pound pizza dough, at room temperature
- 1/3 cup basil pesto
- 2 cloves garlic, grated
- 1 small shallot, thinly sliced
- chili flakes
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 cup fresh sweet yellow corn
- 1/4 cup candied or pickled jalapeños (optional)
- fresh basil
Instructions
- 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.
This is the perfect summer pizza. I subbed Gouda for the provolone. I found it to be a light pizza with the perfect balance of sweetness from the corn and heat from the chili flakes and jalapeños.
Hey Athina,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
This pizza was delicious and very easy to make, my husband just gotten a new pizza oven for outdoors and once I saw this recipe I knew I had to make it, the flavors all come together.
Hey Lori,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
So so so so yummy!!!! I made this with Bob’s Red Mill Gluten Free Crust because of my celiac disease, and it still did not disappoint! The jalapeños add so much, don’t skip! I am a baby about heat, but these were just perfect!
Hey Maggie,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Amazing! Rave reviews from the whole family. Don’t skip the jalapeños!
Hey Lindz,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
I made this last night and we both found it to be very different, but extremally yummy! I am not a huge jalapeno fan, but my husband is so I included them. You could tell they were in there, but they were not nearly as overwhelming as I had feared. I made them in our Oini pizza oven and the corn got a little char on it, which was perfect! I think if I did not have a pizza oven that I would probably roast or grill the corn first, it just added a nice texture and flavor to the already amazing pizza. This is a great summer pizza, we will do it again for sure!
Hey Kristen,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)
Delicious! The candied jalapenos are just the right amount of sweet and spicy and the ricotta is a nice addition too. Will definitely make again
Hey Tara,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
I’ll admit that I didn’t want this to be good because, after living in New York, I was suspicious of corn on pizza. But it’s actually delicious. I did a couple things:
– I fried up some sage until crispy and used that instead of basil (no reason other than I love sage)
– I added some red pepper to the candied jalapeños (both amazing)
– Instead of globbing the ricotta on top, I spread it on the dough as a base then swirled the pesto into it
Very yum!
Hey Meredith,
LOL well I’m glad it was enjoyed:) Thanks for sharing what worked well for you and giving this pizza a try! xTieghan
This is such a great, EASY pizza to make! I used canned corn/pickled jalapenos since I had them on hand and it still tasted amazing. I also drizzled with some honey after it came out of the oven and that added a nice touch of sweetness as well!
Hi Lindsay!
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Making this tonight! CANT WAIT – question for Tieghan – if you HAD to add some kind of meat to the pizza what would it be? Would you do a grilled ham steak or something else? I know I would love it as is but my husband always wants some kind of meat to be part of the meal ?. Just want to hear what you would do!!
Hey Brooke,
I would probably do crumbled sausage:) Please let me know if you have any other questions, I hope you love the recipe! xx
Enjoyed this! Something different. I used whole wheat pizza dough and light ricotta, turned out well. Used artichoke hearts instead of the peppers and I liked the taste. Definitely going to make this again.
Hey Elizabeth,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
This. Is. So. Delicious!!!! Definitely making again and again!! Had candied jalapenos and grilled corn leftover from your yummy Chicken Fajita Tortilla Bowls a few nights before, and fresh basil growing in pots so only needed a quick trip to get the fresh pizza dough (will try your recipe sometime, I promise!) and the cheeses. Drooling right now wanting more as I write this. Even good cold the next day! As other fans have said, don’t skip the candied jalapenos! Such a great combo with the corn, basil, and three cheeses. YUM. Will be making all summer long, fresh corn is just coming into season here in NY.
Hey Shelley,
Thanks so much for your kind message and making so many recipes, I am so glad you have been enjoying them! Hope you’re off to a great week! xTieghan
My husband wanted to make pizza today and loves corn in the summer time, so decide to give this one a try. This pizza is ahhhhmazing! I grilled the corn first to get that delicious charred flavor, but otherwise followed the recipe exactly as written. Absolutely delish!
Forgot the rating ?
Thanks again Laurie:)
Hi Laurie,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Absolutely delicious. Light and the fresh sweet corn really comes through. Don’t skip the candied jalapeños!
Hi Jennifer,
Thank you so much for making this recipe, I am so glad it was enjoyed! Happy Monday! xxT
This was unbelievable. I can’t find basil anywhere right now, so we didn’t use that. Used canned corn because it is what we had. Added a little corn flour to the bottom of the pan to give the crust a little bite. Wow. This was 10/10. Another amazing recipe!
Hi Kate,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Made this for dinner tonight. Only change I made was not having fresh basil on hand, and I used your simpler pizza dough from this site. But absolutely delicious!! I’m happy to have leftovers of all the ingredients so I can make it again later this week!
Hey Alix!
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
I thought this was really good. If I make it again, I might use goat cheese instead of ricotta because I felt like it could use a little zing on the cheese front (the jalepenos add a zing for sure, but a different sort of zing). Love having a different way to use corn though!
Hi Jeanne!
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)