Sweet Corn, Pesto and Sausage Pizza

A fabulous summer flavor with fresh corn and pesto pizza!

 

 

Being from the Midwest, both of us grew up with corn being a major part of our summer, picking corn from our gardens or stopping by the farm stand before dinner. Both of us have memories of sitting out on the deck shucking corn and looking forward to chomping down a bunch of cobs around the dinner table.

 

 

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Sausage Corn and Pesto Pizza with ears of corn and basil on a cutting board

Rolling Pin / Food Processor

 

 

Corn and Pesto Pizza

Sweet corn is a major staple of Nebraska, where we live, and we see fields of it wherever we go! This is a standard veggie that we buy every year, especially local sweet corn!

 

 

 

Sausage Corn and Pesto Pizza with ears of corn and basil on a cutting board

 

 

Most of the time we east corn on the cob with just straight salt, pepper and butter. We wanted to try something different with this recipe!

 

 

 

 

 

We decided that we had to find a cool way to use corn. We’ve been into making some really great pizzas with some of the greens from our garden as well as some of fantastic local cheese we get from the Omaha Farmer’s Market. And so was born this corn and pesto pizza.

 

 

Sausage Corn and Pesto Pizza with ears of corn and basil on a cutting board

 

 

 

Sausage Corn and Pesto Pizza with ears of corn and basil on a cutting board

 

 

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Yield: 120

Sweet Corn, Pesto and Sausage Pizza

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
A fantastic summertime pizza, with fresh sweet corn and pesto sauce.

Ingredients

For the Pesto

  • salt and pepper to taste
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 2 cups packed fresh basil leaves
  • 1/2 cup pesto
  • 1/2 cup pine nuts

For the Pizza

  • 1 cup sausage, browned
  • 1 Tbsp lemon juice
  • Salt, pepper and garlic
  • Shredded Cheese
  • 2 Tbsp olive oil
  • 1/2 cup corn (about 2 cobs, kernels cut off) sear for a few minutes in 1 Tbsp butter
  • Pizza Dough - use either store bought or your favorite homemade recipe

Instructions

For the Pizza

Preheat oven to 350°.

Roll out the pizza dough, top with a drizzle of olive oil.

Sprinkle salt, pepper and granulated garlic on top.

Place sausage on top of dough, spread out. Place teaspoonfuls of pesto atop the sausage, spaced well.

Spoon the corn kernels over the top, top with cheese, and place in the oven.


For the Pesto

Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.

Add 1/2 cup of olive oil and process until smooth.

Season with salt and pepper, add lemon juice.

Add in cheese and blend until smooth. Add extra olive oil if needed.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 192 Total Fat: 15.8g Saturated Fat: 4.7g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 20mg Sodium: 332mg Carbohydrates: 6.1g Fiber: 0.9g Sugar: 1.9g Protein: 6.1g

 

 

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76 thoughts on “Sweet Corn, Pesto and Sausage Pizza

  1. This looks amazing! I love corn on pizza, my husband thought I was crazy the first time I put it on pizza but after he tried it he was a convert 🙂

  2. I love corn but have never heard of putting corn on pizza before. But after reading the comments below I will have to give it a try, who knows it may become my favorite pizza. But the hubby will think I’ve finally lost my mind.

  3. MMMM! I’ve never tried this flavour combo on a pizza before, it’s so inventive, I love it! It sounds delicious 🙂

  4. This looks amazing. We love to make home made pizza. What a great seasonal pizza. Never thought about putting corn on pizza before.

  5. This pizza looks delicious and so simple to make. I think even my toddler would gobble this up. Definitely adding to my recipe collection.

  6. Oh my goodness, that looks amazing!!! I will definitely give this a try. Pinning!! 🙂
    PS: I grew up in the midwest (cornfield in the back yard) also and LOVE corn.
    Happy Friday!

  7. What a summery looking pizza! I’m going to have to try and get my hands on some Amaize sweet corn. I love hearing stories about how new crops are developed using traditional hybridization and seed saving methods. Better for us and better for the environment!

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