Corn Pesto Detroit-Style Pizza
Inspired by Lidey Heuck’s Sweet Corn Pesto Pasta, I decided to use the corn pesto as a pizza base, and it did NOT disappoint! The Pepperoni Detroit Style pizza that I made the other day was so addicting that I decided to try out another recipe. This one involves a sweet corn pesto, fontina cheese, sliced heirloom cherry tomatoes, more roasted corn, stracciatella cheese, a sprinkling of freshly sliced basil, and then a couple dashes of roasted red pepper flakes if you’re into a tiny kick of heat.
This recipe is DELICIOUS, and a great way to celebrate all of the sweet corn that is in season!
Some Cooking Essentials:
Detroit-Style Pizza Pan
Nutribullet Blender
Pizza Cutter
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Corn Pesto Detroit / Sicilian - Style Pizza
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 2 teaspoons kosher salt
- 1 1/3 cups cool water plus a little more if needed
- 1-2 tablespoons olive oil (for the pan)
- 2 tablespoons extra virgin olive oil
- 3½ cups corn kernels (fresh or frozen) I like to roast the corn, but that is optional
- 2 garlic cloves, minced
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
- 16 oz fontina cheese, freshly shredded
- 1 pint cherry tomatoes, sliced in half
- Reserved 1/2 cup corn kernels (from the pesto preparation)
- 8 oz burrata filling
- 1/3 cup fresh basil, sliced
- Crushed red pepper flakes, to taste
Instructions
- In a medium bowl, thoroughly blend the bread flour, active dry yeast, and kosher salt.
- Add the cool water, and using a wooden spoon or your hands, mix until fully combined. If the dough is still too dry, add a tablespoon of water and mix until it is sticky to the touch.
- Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rise at room temperature (around 72°F) for 18-20 hours, or until it has more than doubled in size.
- Drizzle 1-2 tablespoons of olive oil into a 9”x13” pan. Scrape the dough into the pan, and gently stretch it towards the edges and corners. Cover and let it rest for an hour.
- After resting, stretch the dough again until it fully reaches the edges of the pan. Cover and let it rest while preheating the oven to 500°F.
- Once the oven is preheated, bake the dough for about 10-12 minutes, then remove from the oven.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and corn kernels with a pinch of salt.
- Cook until softened, about 8-10 minutes. Reserve 1/2 cup of the cooked corn kernels.
- Transfer the remaining corn and garlic to a food processor. Add ½ teaspoon of salt and ½ teaspoon of pepper. Pulse until it becomes a coarse puree.
- While the processor is running, slowly pour in 3 tablespoons of olive oil until smooth. Mix in the freshly grated Parmesan cheese until just combined.
- Spread the corn pesto evenly over the pre-baked dough.
- Sprinkle the shredded fontina cheese on top, followed by the reserved 1/2 cup of corn kernels and sliced cherry tomatoes.
- Place the pan back in the oven and bake for an additional 12-13 minutes, or until the cheese is bubbly and golden.
- Remove the pizza from the oven and cut it into squares.
- Top each slice with dollops of burrata filling, fresh basil slices, and a sprinkle of crushed red pepper flakes.
- Serve immediately and have the best time!
