Charred Corn Pizza with Roasted Tomatoes

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4-6 1x


A summertime pizza with a light ricotta base full of warming rosemary, topped with roasted tomatoes, melty mozzarella, charred corn, and sweet basil.



  • 1 Homemade Pizza Crust
  • 1 cup ricotta
  • 1 Tablespoon lemon juice
  • 2 teaspoons shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • Dash of red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 medium tomatoes, sliced
  • 4 ounces mozzarella cheese
  • 2 ears of corn, grilled
  • 2 Tablespoons fresh basil, thinly sliced


  1. Prepare homemade pizza crust according to the recipe, par-baking for 5-7 minutes.  If using a pre-baked crust, prepare as directed.
  2. Pre-heat oven to 475°F. Mix together ricotta, lemon juice, shallot, garlic, rosemary, red pepper flakes, and salt and pepper to taste. Spread ricotta evenly across par-baked pizza crust, leaving room for the crust edge. Layer tomato slices and mozzarella on top of ricotta mixture. Bake for 10-12 minutes until cheese is melted and crust is golden brown.
  3. Meanwhile, while pizza is baking, grill the corn over medium-high heat until slightly charred; approximately 5-7 minutes, turning corn as needed. Cut off kernels and set aside. When pizza is done baking, top with charred corn and basil garnish.

  • Category: Dinner
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