Corn Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A white pizza topped with fresh corn kernels, creamy cheeses, and basil on a crisp crust. Light and fresh with a play of textures between juicy corn and melted mozzarella. A summery alternative to tomato-based pizza.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 pound pizza dough
- ¾ cup whole milk ricotta cheese
- Heaping ½ teaspoon lemon zest
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- Kernels from 1 ear fresh corn (¾ cup)
- 1 fresno chili (thinly sliced)
- ½ teaspoon extra-virgin olive oil
- Cornmeal (for the baking sheet)
- 1 cup grated low-moisture part-skim mozzarella cheese
- 2 heaping tablespoons basil pesto
- Smoked paprika (for sprinkling)
- Fresh basil leaves (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 2233mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 528mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2233MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.