Jersey Corn Pizza
What? Corn on a pizza?
In New Jersey, we are famous for so many things.....especially annoying things that we really don't want to be associated with (highway exits and Jersey Shore stigma). I won't get into it, but you know what I am referring to.
We are also famous for our corn (and pizza!).
So why not put them together?
Question: Why is Jersey corn so much better than corn from the let's say, the corn belt?
Answer: I don't have an answer for you.
All I know is that I grew up with this delicious corn and people go crazy for it. It must be something in the soil (like Jimmy Hoffa's remains).
My favorite artisanal pizza place in NJ makes this pie when Jersey corn is in season....and only serves it for a few weeks. It's the bomb.
Here, I tried to copy them and I did a pretty good job, though their dough is better than anyone else's.
Make your own pizza dough or buy it....whatever works.
I know you are going to ask me if you can use frozen corn kernels here....I say ok....but it won't be the same as cutting the sweet corn off the cob fresh.
Here are the toppings. This is my new favorite.
for 1 large pizza:
3 balls of fiore di latte (fresh mozzarella, the big egg size balls)
2 ears of fresh corn on the cob, husked, kernels sliced off the cobs
a few dollops of pea pesto (you can use basil pesto, but I made pea with mint and pistachio, so used that)
1 tbsp of pimenton or piment d'espelette (smoked Spanish paprika, or the Basque version)
fresh snipped chives and basil leaves for finishing
Spread out your dough in a pizza pan or on a pizza stone, however you would usually make your pizza. (This is my husband's job).
Dot sections of the dough with pesto and torn hunks of the cheese.
Fill in the gaps with the shucked corn kernels. Sprinkle w/ the pimenton.
Gently drizzle with a little olive oil, just a little.
I baked mine for 15 minutes in a 475F oven and it came out perfect.
Sprinkle w/ some sea salt and snipped chives....don't skip this step.
I also garnished with some fresh basil leaves.