Creamed Corn & Pepperoni Sourdough Grandma Pizza

Inspired by pizza she loved on a tropical vacation many years ago, my daughter has been eating corn on her pizza for nearly 10 years. Apparently she is ahead of her time! We were so happy to see that Bon Appétit realized that this delicious pizza topping was worthy of their publication. 🙂

I loved that this pizza recipe used creamed corn instead of tomato sauce- it brought our usual “corn pizza” to the next level. It was also a sheet pan “Grandma” pie which is a family favorite. Lastly, it can be made with fresh or frozen corn. Perfect.

This recipe was adapted from Bon Appétit, contributed by Kay Chun. I used a homemade sourdough pizza crust instead of store-bought. I also used fresh mozzarella, frozen white corn, Campari tomatoes, and more garlic. I modified the method and baked the sheet pan on a pizza stone positioned on the lowest oven rack. Great.

Yield: One Grandma Pie (half-sheet pan)

For the Pizza Dough:

• 1 cup (241g) sourdough starter, unfed/discard
• 1/2 cup (113g) warm water (plus 2 tsp water- if using whole wheat flour)
• 1 1/4 cups (150g) unbleached all-purpose flour
• 1 1/4 cups (141g) white whole wheat flour (can substitute and additional 1 1/4 cups/150g all-purpose flour)
• 1 teaspoon coarse salt
• 1/2 teaspoon instant or active dry yeast
• cooking oil spray or olive oil, for the pan

For the Pizza Sauce & Toppings:

• 1 sourdough pizza crust (recipe above) or store-bought pizza dough (about 1 pound)
• 1/4 cup grated Parmesan
• 1/4 cup fresh ricotta
• 2 T heavy cream
• 2 garlic cloves
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 3/4 tsp freshly ground black pepper
• 1 1/2 cups fresh corn (from about 2 medium ears) or thawed frozen corn, divided
• 2 T extra-virgin olive oil, plus more for drizzling
• 2 oz sliced pepperoni (more or less, as desired)
• 8 to 9 oz Campari tomatoes (sliced 1/4-inch thick) or cherry tomatoes (halved, about 1 1/3 cups)
• 1/2 pound fresh mozzarella cheese
• fresh basil (or oregano) leaves, sliced, for serving

To Make the Dough:

1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (241g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
2. Add the warm water, flours, salt, and yeast. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast. (I placed my dough in a warming drawer and it doubled in about 2 hours.)
4. Towards the end of the rise time, preheat your oven to 500°F. (I heat a baking stone positioned on the lowest rack of the oven.)
5. Oil an 18″ x 13″ half-sheet pan or coat with cooking oil spray.
6. Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. After this rest, gently press the dough toward the edges of the pans. (If it starts to shrink back, cover and let rest for 15 minutes before continuing.)
7. Cover the pan and let the dough rise until it’s as thick as you like. (It will rise quite a bit in 30 minutes. I just let it rest while preparing the sauce and toppings.)
8. While the dough is rising, make the sauce.

To Make the Sauce, Toppings, & Bake the Pizza:

1. If using Campari tomatoes, slice and season with coarse salt and freshly ground black pepper. Let sit to remove excess moisture.
2. Process the Parmesan, ricotta, cream, garlic, salt, pepper, 3/4 cup corn, and 2 T oil in a food processor until mostly smooth (mixture will still have some texture). (I used a mini-food processor.)
3. Scrape creamed corn into a small bowl; stir in 1/4 cup corn.
4. Spread creamed corn over dough, leaving a 1/2-inch border.
5. Top with pepperoni, then tomatoes and remaining 1/2 cup corn.
6. Tear the fresh mozzarella and distribute the pieces evenly over the crust.
7. Bake until crust is golden underneath and cooked through and the cheese is lightly browned, about 18 to 20 minutes.
8. Top with a drizzle of oil and sliced basil (or oregano) leaves.

Note: The creamed corn mixture can be made 4 hours ahead. Cover and chill.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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