Sweet Corn Caprese Pizza is an easy vegetarian 30 minute dinner recipe made with a fresh baked crust, loaded with tomatoes, basil, fresh mozzarella and grilled sweet corn, all topped off with a sweet balsamic glaze!
Sweet Corn Caprese Pizza
Sweet Corn Caprese Pizza is a flavor packed recipe loaded with cherry tomatoes, sweet basil, fresh mozzarella and grilled sweet corn, all topped off with a sweet balsamic reduction! It’s perfect for any summer meal on the grill or a filling vegetarian dinner that is great for Meatless Monday.
The season for sweet corn is upon us, and I couldn’t be more excited about it! I just love making fresh dishes with the golden pearl corn that is planted on the edge of our five acre property. Not only can I grab corn from the field, but I plucked some sweet basil from my herb pots. Moments and dishes like these, make me love every bit of country living! Well, every bit except for mowing the grass on those five acres! 😉
The key to a nice and crispy bottom to a crust on a homemade pizza, is warming the pizza stone or pan before placing the raw dough on it. The inside will still be light and chewy, but the bottom will have a nice crunchy crust to hold up to all of your fresh toppings. If you don’t live in the Midwest and have access to fresh sweet corn on every corner, you can substitute frozen corn or just go without for a basic Caprese pizza.
Oh, how I adore balsamic reduction! I typically make a double or triple batch of the reduction. Seeing I am already smelling my house up with the vinegar, I figure I may as well make some extra to store in the refrigerator. What is your favorite way to use the sweet & syrupy balsamic goodness?
Sweet Corn Caprese Pizza
- 1 tube Pillsbury Thin Crust Dough
- 1 ear of sweet corn
- 1/2 c. fresh Mozzarella pearls
- 1/2 c. Parmesan shredded
- 1/4 c. Basil chiffonade
- 1/3 c. balsamic reduction
- Add the balsamic vinegar to a small pan and cook over medium-high heat for 10-15 minutes until reduced. When the vinegar coats the back of a spoon, it is sufficiently reduced. Be sure to turn your stove fan on high while cooking the vinegar, as it will permeate throughout the house quickly. (But it is completely worth it!)
- Meanwhile, preheat your oven to 400° with the pizza stone or pan inside the oven, warming up. While the oven is heating, roll out your crust on the counter so it is ready to toss on the pizza stone. Once the oven is preheated, remove the stone, give it a quick spray of non-stick spray and place your crust in the center of the stone. Return the crust to the oven for 5 minutes. By allowing the pizza stone to heat up before you place the crust on it, it will give you a nice crispy bottom. If you prefer a softer crust, feel free to skip that step.
- Meanwhile, in a medium non-stick pan over high heat, add your husked and silked ear of corn. Cook for 4-6 minutes, rotating every 1-2 minutes, allowing all of the corn to cook evenly. Remove the ear of corn from the pan and hold it upright on your cutting board using an oven mit, as to not burn yourself. Cut away the kernels of corn with a serrated knife.
- Once your crust has baked for 5 minutes, remove it from the oven and quickly top it with mozzarella, tomatoes, sweet corn and Parmesan in no particular order. Immediately return the pizza to the oven for an additional 8-10 minutes until the crust is completely baked and the cheese is melted. Drizzle the top of the pizza with the balsamic reduction and sprinkle with fresh basil and enjoy!
Another great use of fresh sweet corn is the Corn & Green Chili con Queso Dip!