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Corn and Mozzarella Pizza

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“Adapted from a recipe out of the July 2002 issue of Cooking Light. Mark is already asking for me to make this pizza again. Super-yummy.”
1hr 8mins
2 pizzas

Ingredients Nutrition


  1. Place the shucked corn on broiler pan and broil 10 minutes, turning as one side gets browned.
  2. Cool and cut kernels from corn to measure 1 cup and set aside.
  3. Place the oil and red pepper in a microwave safe bowl and microwave on high for 30 seconds.
  4. Sir in garlic and set aside.
  5. Dissolve the yeast in 1/4 cup warm water in large bowl and let stand for 20 minutes.
  6. Add the 2 cups flour, 1/2 cup warm water, milk, applesauce and 3/4 teaspoon salt to yeast mixture and mix well.
  7. Turn dough out on floured surface.
  8. Knead until smooth and elastic.
  9. Add enough remaining flour to prevent dough from sticking to hands.
  10. Place dough in large bowl coated with cooking spray, turning to coat top.
  11. Cover and let rise in a warm place free of drafts, 40 minutes or until doubled in size.
  12. Punch dough down, cover and let rest for 5 minutes.
  13. Preheat oven to 500 degrees.
  14. Divide dough in half and roll each half into a 9 inch circle on a floured surface.
  15. Place each portion on a pizza pan or baking sheet coated with cooking spray and 1 tablespoon cornmeal or place on pizza stone.
  16. Crimp edges of dough with fingers to form a rim.
  17. Brush one dough portion with half of oil mixture, sprinkle with 1/2 cup of cheese, corn, and onion.
  18. Sprinkle with 1 teaspoon salt.
  19. Bake at 500 degrees for 8 minutes or until golden.
  20. Sprinkle with 1 tablespoon chives and 3/4 teaspoon lime rind.
  21. Repeat with remaining ingredients.
  22. A serving is half of one pizza!
  23. Dive in, it is so good.

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