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Enjoy your favorite tastes of summer with this incredible corn pizza. Roasted sweet corn, bacon, garlic, and cheese come together in a delicious and simple homemade pizza recipe.
One bite of this corn pizza and it’s like a mouthful of summer! If you’ve never had corn on pizza, you’re missing out on this unique and incredible dish.
This is a fantastic recipe to use peak season roasted corn, but I’ll also walk you through using canned or frozen corn. You’ve got options!
For this recipe, I use my trusty cast iron pizza pan. A pizza stone or even a regular baking sheet will work as well. If you prefer an extra crispy crust and own a pizza steel, this is a great recipe to use it.
Ingredients and Variations
- Dough – use your favorite recipe or storebought. I used our 100% Whole Wheat Pizza Dough recipe. Our overnight Pizza Dough is also incredible.
- Corn – roasted sweet corn, either roasted for this recipe (I’ll show you how) or leftover.
- Cheese – I used whole milk mozzarella, but a mix of mozzarella and fontina is also delicious. Fresh burrata would be delightful. I also topped our finished pizza with grated Pecorino.
- Garlic – grated or minced. For this recipe, I used garlic that I had previously chopped and frozen. Related: How to Freeze Garlic. If you prefer the sweetness of roasted garlic, check out our posts on Instant Pot Roasted Garlic and Roasted Garlic in the Air Fryer.
- Bacon – either chop and cook in a pan on the stovetop or bake the bacon in the oven.
- Topping – I added sliced green onions (scallions) after the pizza had finished cooking, but feel free to leave them off. Pickled Shallots would also be fantastic.
If you’re looking for more of a creamy sauce, try our white pizza sauce recipe.
A few other ideas for toppings – sliced fresh beefsteak tomatoes, fresh basil, chorizo instead of bacon, pesto (related: Pesto Without Pine Nuts) instead of plain garlic, and a drizzle of balsamic reduction over the top. I also love it with sliced roasted or canned jalapeños.
You can use canned corn or frozen corn. Drain any liquid from the can (or defrosted corn) and roast in a cast iron skillet over medium heat with 2 tsp of butter until some of the kernels start to brown.
If you don’t have leftover grilled or roasted corn on hand, it’s very simple to make some in the oven just for this recipe.
Husk an ear of corn and remove all the silk. Place on a small piece of foil with a pat of butter, and a sprinkling of kosher salt. Wrap tightly in the foil and place on a baking sheet. Roast at 425F for 25 minutes, rotating halfway.
Save any leftover chopped bacon to make this Chicken Bacon Ranch Pizza.
HOW TO STORE AND REHEAT
Allow any leftover pizza to fully cool before storing slices in an air-tight container in the fridge for 2-3 days.
This pizza reheats amazingly well! Microwave it for 20-30 seconds, or at 340F for 2-6 minutes in an air fryer. You can read more details in our post on how to reheat pizza in an air fryer.
Pro Tips/Recipe Notes
- If you are using store-bought pizza dough, allow it to sit at room temperature for an hour or so before trying to roll it. Room temp pizza dough is much easier to work with.
- Fully preheat the oven with the pizza pan in it. Baking the pizza before the oven is hot will lead to a soggy crust.
- I prefer to par-bake the pizza crust (partially bake) before putting on the toppings. This also helps prevent a soggy crust.
- Optional: brush the crust of the finished pizza with a bit of olive oil and a sprinkling of garlic salt before serving.
- If you want to use the grill, cook at 425F for 10-15 minutes or until the cheese is melted and the crust is cooked through. Make sure the grill and pizza pan are fully preheated.
- This pizza reheats amazingly well! Microwave it for 20-30 seconds, or at 350F for 2-3 minutes in an air fryer.
More Pizza Recipes You’ll Love
Corn Pizza
Equipment
- Pizza Peel
- Pizza Cutter
Ingredients
- 1 tsp olive oil
- 3 cloves garlic {minced}
- 1 lb pizza dough {room temperature}
- 1 tbsp cornmeal
- 1 cup roasted corn {see notes for roasting instructions}
- 2 1/4 cup shredded mozzarella
- 4 strips cooked bacon {chopped}
- 1/3 cup grated Pecorino or Parmesan {optional}
- 1 scallion, sliced {optional}
- all-purpose flour for working with dough {optional}
Instructions
- Preheat oven to 450F with a pizza stone or baking sheet in there during the preheating process.
- In a small bowl, mix minced garlic with 1 tsp of olive oil.1 tsp olive oil, 3 cloves garlic
- On a floured surface, flatten the pizza dough with your hands. Working in a circle, press it outward until it is at your desired thickness (usually about 1/3 in thick for thin crust or 1/2 in thick for normal crust).1 lb pizza dough, all-purpose flour for working with dough
- Reduce oven temp to 425F and remove baking sheet.
- Sprinkle baking sheet with cornmeal and carefully (the pan will be hot!) transfer the flattened pizza dough onto the pan.1 tbsp cornmeal
- Bake pizza dough at 425F for 4 minutes. Remove from the oven.
- Spread the olive oil/garlic mixture on the dough.
- Top with half of the roasted corn, bacon, and cheese. Repeat layering.1 cup roasted corn, 2 1/4 cup shredded mozzarella, 4 strips cooked bacon
- Bake at 425F for 10-12 minutes or until cheese is melty and lightly browned.
- Top with optional pecorino/Parmesan and sliced scallions.1/3 cup grated Pecorino or Parmesan, 1 scallion, sliced
Notes
- To save time, roast corn while the oven is preheating for the pizza. Reduce roasting time to ~20 minutes.
- If you are using store-bought pizza dough, allow it to sit at room temperature for an hour or so before trying to roll it. Room temp pizza dough is much easier to work with.
- Optional: brush the crust of the finished pizza with a bit of olive oil before serving.
- If you want to use the grill, cook at 425F for 10-15 minutes or until the cheese is melted and the crust is cooked through. Make sure the grill and pizza pan are fully preheated.
- Husk an ear of corn and remove all the silk.
- Place on a small piece of foil with 2 tsp of butter, and a sprinkling of kosher salt.
- Wrap tightly in the foil and place on a baking sheet.
- Roast at 425F for 25 minutes, rotating halfway.
- Allow corn to cool.
- Position the corn cob with the tip in the middle of a mixing bowl and cut it downward with a sharp knife.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would never have thought to put corn on pizza but oh my gosh this is so delicious! Definitely going to be on regular rotation in our home – thanks for an amazing recipe.
Corn pizza? With bacon? I am totally down for this! We have eleventy hundred ears of corn ready to harvest from our garden this week and I don’t want to waste a single ear. I will report back with the results. This doesn’t sound like a Mildred recipe, more like a millennial PNW recipe. Maybe your alter ego Pskylar with a silent P? 😂😂 I can’t wait to try this one.
Ha, you’re definitely correct in that this is not a “Mildred” recipe! A friend of mine who lives outside of Philly was raving about a local place that makes corn pizza every summer. I tracked down the restaurant and looked at their menu online and some photos via google images. It looked tasty and seemed easy enough…and it turns out it was.