20 minute bbq corn pizza
A delightful summertime pie finish faster than you can say Mamma Mia!
Ingredients
- 1 lb pizza dough, homemade or store bought
- 1/2 cup bbq sauce, homemade or store bought
- 2 ears yellow corn
- 1 cup low-moisture mozzarella cheese, shredded
- 1 cup pepperjack cheese, shredded
- 1/2 cup pickled red onions
- fresh basil and cracked black pepper, to serve
Instructions
- Preheat oven to 500 degrees at least 30 minutes before baking. If using a pizza stone, set in the oven to heat.
- Husk the corn and remove all the little hair tendrils. Using a sharp knife, stand the cob on one end, on an angle, and carefully cut downwards to release the kernels. It's best to do this in a shallow bowl, but I usually resign to them flying everywhere.
- Break the dough into two 1/2 pound balls. Form one into a pizza shape, with the outside edge slightly thicker than the rest. I usually make my pies pretty thin. Brush with 1 tablespoon of olive oil, then set in the oven on a baking sheet or your pizza stone and parbake for 5 minutes.
- Remove the crust from the oven. Spread with half of the bbq sauce, then half of the mozzarella and pepperjack cheeses, and half of the corn kernels. Bake 5-8 minutes longer until the cheese is melted and bubbly and the crust is golden brown. Top with half of the pickled onions.
- Repeat steps for the second pizza. Slice and serve warm with black pepper and fresh basil.
Notes
*Homemade BBQ sauce: Refer to this recipe for my homemade bbq sauce. I would make it in a saucepan instead of a skillet, however; and obviously, ignore the meatballs. Unless you want to make those too, then by all means!