Zaza's Perfect Corn and Cheddar Pie
Here’s the recipe:
Makes 4 Personal sized 8-10” pizzas
Prep time: 25 minutes
Cook time: 8-10 minutes per pizza
1 recipe homemade pizza dough or 4 rounds store-bought pizza dough
4 ears of fresh corn, husks and silks removed
2 tbsp Colavita Extra Virgin Olive Oil, plus more for drizzling
½ lb of sharp white cheddar cheese, grated
½ cup fresh parsley, coarsely chopped
Optional: a sprinkling of Aleppo pepper
Make the dough ahead of time and have it ready to go.
Preheat your oven to 500 degrees. Place the ears of corn on a baking sheet with sides (so the corn doesn’t roll off) and drizzle with the 2 tbsp of Colavita Olive Oil. Using your hands, rub the oil around the corn, coating every kernel.
Place the baking sheet in the oven and bake until the kernels start to brown – about 20 minutes. Turn the ears every once in a while with tongs to make sure you brown all sides of the corn.
You want the corn to be nice and crispy, but not blackened. It’s ok if not all the kernels brown or if some of them are crispier than others.
Remove from the oven and allow to cool.
Stand an ear of corn vertically on a cutting board and using a sharp knife, slice the kernels off the cob. Repeat with all the ears and place the toasted kernels in a large bowl.
If using a pizza stone, heat your oven to 500°F and allow the stone to heat in the oven for 30 minutes before baking on it. *
Stretch out your dough on a pizza peel dusted with flour.
Using a light hand, sprinkle the cheddar cheese on top of the dough. On top of this, add the toasted corn, about ¼ cup’s worth.
Sprinkle with sea salt and drizzle with a little Colavita Olive Oil. If desired, add a dash of Aleppo pepper.
Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.
Remove from the oven and garnish with the chopped fresh parsley. Serve immediately!
*If you’re not using a pizza stone, you can stretch your dough onto a baking sheet without preheating the sheet.