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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.



  • 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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White Corn Pizza |

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  1. 5 stars
    Thank you for the delicious and creative recipe! I had leftover corn from the polenta recipe and basil pesto from the shrimp pasta recipe. The first pizza I’ve ever made at home and it was a hit!

    1. Hi Britnee,
      Happy Sunday!! Thanks a lot for trying this recipe and your comment, love to hear that it turned out well for you! xT

  2. 5 stars
    I made this exactly as written and it is a keeper. I even made the candied jalapeños. They were the icing on the cake! Highly recommend!

  3. Make this all the time. I also use some pepper jack cheese, parm, cheddar, whatever I have on hand. Crowd pleaser!

  4. 5 stars
    This is SO good!! I used peppadews instead of jalapenos because it’s what I had in the house and it was still 100! 🙂 Love your pizza recipes!!!

  5. 5 stars
    I made this last summer during corn season…it was DeLiCiOuS!!!!! I couldn’t find pickled jalapeños, so I made my own.. what a fun recipe. I’ve been thinking of it lately and will definitely make again!

    1. Hi Katrina,
      Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT

  6. I’m excited to try this pizza recipe! I do plan to make the candied jalapeños, per your instructions, but I do have a question! How long do the jalapeños need to sit in the jar before they are ready to use? Thanks for all you do! I love this site!

    1. Thanks so much Sheila!! I would say at least a few hours:) Let me know if you give this recipe a try, I hope it turns out well for you! xT

      1. thank you so much for the response! I picked up the jalapeños this morning and plan to make them this morning and the pizza either tonight or tomorrow!
        I’m also planning on making the strawberry sugar cookies! those look amazing too 🙂 I have made the strawberry cupcakes several times and love using the freeze dried strawberries in the batter. You are a genius 🙂

    1. Hi Jan,
      Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx

  7. 5 stars
    Once again, Tieghan,
    Your pizza recipe never disappoints my family. The only thing I did differently this time was baking it on a stone on my gas BBQ. It came out perfect! ❤️ 🍕

    1. Hi Kathy,
      Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT

  8. 5 stars
    This recipe was absolutely wonderful and I thank you so much for sharing your wonderful recipes with the world.

    1. Hi Michelle,
      Wonderful!! I appreciate you making this recipe and sharing your comment, so glad it was a hit! Happy Memorial Day weekend!🇺🇸

  9. 5 stars
    This recipe really makes me think differently and more creatively about pizza. I’ve made it literally as written, and also taken liberties adding bacon, pine nuts, and mushrooms. Have really good luck with Rhodes frozen pizza dough which fits perfectly in my 15” pan, but I”ve also made these more free-form/rustic. I just really love this recipe, Tieghan! I’ll probably make it 100 times this summer when corn is peak!

    1. Hey Liz,
      Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! xx

  10. 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

  11. 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