Summer corn pesto pizza is the perfect pie to celebrate the end of summer and the beginning of fall. August and September bring savory basil and sweet corn, which pair perfectly on just about anything, including pizza. This summer corn pesto pizza is perfect for a quick late summer treat.
I am a big pizza fan. I love that you can add any topping you desire to pizza to truly make it your own. I usually add hot oil to my vegan pizza. I enjoy the extra spice to my pie! However, I wanted to make this pizza different.
I have a lot of basil from my patio garden, and I figured what is a better way to use it then to make a lot of pesto. You can find my pesto recipe here. I love pesto on my spaghetti squash, toast, and regular spaghetti, so I wanted to try it on my pizza. Oh my gosh, it is the best thing! It really adds a lot more flavor than regular sauce (although, I can’t hate on the OG).
I knew that if I added pesto as a base, I needed to add fun and flavorful toppings that would not make this pizza too dense. I really do not enjoy feeling bogged down after I eat anything (although, sometimes I can’t help myself and do). I did not want to add vegan mozz to this, nor did I want to add anything too savory because I did not want to detract from the pesto taste, which is full of flavor already.
Then it hit me, tomatoes, cashew parm and sweet corn! The perfect flavors to pair with a savory pesto that is full of flavor. I picked up sweet corn and tomatoes from my favorite farm, Muddy Roots located in Wallingford, CT.
I then made the cashew parm, which is my staple recipe for cashew parm. I know I did not make up this recipe, but I have no clue where I got it from because I have been making it for so long. To make a cashew parm, add 1 cup of cashews, 2 tablespoons of nutritional yeast and 1/2 tablespoon of salt into a food processor and blend. If you do not have a food processor, place it all in a ziplock bag and smash it with a rolling pin! That is a great stress reliever. It will replicate parm cheese once its done!
The pizza dough recipe is easy! This pizza crust can be used to make thin or thick pizza, depending on how you roll it out. For this pizza, I decided to go with a thinner crust. I rolled it until it was approx 1/4 inch. If you prefer a thicker crust, roll the pizza out to approx 1/2 to 3/4 of an inch. Your cooking time will vary too, and you should cook it for 25-30 minutes.
Heads up though, this dough does need to rest for 2 hours prior to you rolling it out and baking it. So, make sure to start before you’re hungry!
Summer Corn Pesto Pizza
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
225
kcalResting Time
2-3
hoursThis summer corn pesto is perfect for a late summer treat. The savoriness of the basil pairs perfectly with the ripeness of the tomatoes and sweetness of the corn.
Ingredients
- Toppings
1 cup of pesto (click here for my easy, vegan pesto recipe)
1/3 cup cashew Parmesan cheese (See above for recipe)
1 tomato, sliced
1 ear of corn, with the corn cut off the cob
- Dough
2 1/2 cups of flour
1 cup of warm water (bathtub warm)
2 tbsp of olive oil
1/4 tsp of salt
1/2 tsp of sugar
2 tsp of quick rising yeast
1/2 tsp of garlic powder
1/2 tsp of parsley
1/2 tsp of oregano
Directions
- In a large bowl, combine flour, yeast, sugar and spices and mix until combined.
- Using your hands or a dough mixer, add in water and 1 tbsp of oil. Knead the mixture until a soft dough forms.
- Knead the mixture until a soft dough forms. If the dough is too sticky, add a few pinches of flour; if it is too dry, add in 1 tbsp of water. Form a dough with the ball, smother it with a little olive oil and place it in a clean bowl.
- Cover it with a towel and place it in a warm spot, such as under the microwave with the light on. Let it sit until it doubles in size, approx. 2-3 hours.
- After your dough has rested, preheat the oven to 450 degrees F.
- On a clean, floured surface, roll the dough out into a circle. You make need to use your hands to guide it to the shape you want.
- Place the dough on a pizza stone or baking sheet or cookie sheet.
- Option to drizzle with a little bit of olive oil on top. Then spread your pesto through the entire dough, leaving some room for the crust.
- Add your tomatoes all over the dough, then sprinkle corn, then cashew parm to cover the dough.
- Place in the oven and bake for 15-20 minutes. Check it at 15 if your pizza is on the thinner side!
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