Friday, August 2, 2019


If you've been following along here for awhile, you know that most Friday nights are homemade pizza nights in our house! I perfected my dough recipe YEARS ago and the only thing I've changed since then is making the switch earlier this year to organic flour. Hear me out on this one- something about the organic flour makes the dough SO MUCH BETTER. I can't explain it, but it's worth the extra few dollars at the grocery store. Also worth investing in? A pizza stone! This makes all the difference when cooking a homemade pizza at home. You just cannot beat it. 

This pizza was inspired by one they serve at a local organic farm here in Charlotte. My friend raves about it and I decided to give it a whirl. Mark Moore was skeptical at first, but I made him a believer. Corn on a pizza may sound odd, but trust me on this one. The sweet kernels add a little something extra and I am here for it. 

I layered the pesto on this one and it was just heavenly. There is nothing like fresh homemade pesto in the Summer. I was out of walnuts and pine nuts, so I made a quick batch with just basil, parmesan, garlic, and olive oil and I think this is what I will do from now on when making pesto for pizza. It was lighter and fresher tasting to me and without the nuts, the basil really shines through. That intense basil flavor on this pizza is what makes it so good. (besides the little pops of sweet from the corn) If you wanted to add some meat, I think prosciutto would be amazing on this one! 

It's like Summer on a pizza. 


For my homemade Neapolitan pizza dough, follow the recipe HERE

1 ear sweet corn, cooked and cut off the cob
Handful of zucchini "ribbons" (I used a veggie peeler and shaved about 1/2-1 cups worth!)
Pesto (store bought or homemade)
Shredded whole milk mozzarella

If you are using homemade dough, preheat oven with pizza stone inside to 500 degrees. Once the oven comes to 500, remove the pizza stone and immediately prep your pizza.

Roll out dough and place on preheated stone. Spread a layer of pesto and then a very thin layer of mozzarella. Top with zucchini ribbons and sprinkle on the fresh corn. Add another layer of mozzarella.

Bake for 8 minutes on 500, or until nice and melty and bubbly! Hit it with some red pepper flakes for heat. 


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