This spicy corn pizza with mozzarella and smoked cheddar cheese is slightly sweet from the fresh corn and caramelized onions, yet it has a kick from a few drizzles of chili garlic sauce.
I fell in love with this pizza at first bite. The crisp-tender corn nestled in the cheeses turned out to be a wonderful way to top a thin Neapolitan-style crust.
The slices are crispy on the bottom and hold up well to the cheese and corn.
Note: I have not tried this crust topped with sauce, but it should work!
This corn pizza is the perfect opportunity to enjoy fresh seasonal corn, combining it with mozzarella and cheddar cheese along with the garlicky and spicy flavors of chili garlic sauce on a crispy pizza crust.
Ingredients in this Spicy Corn Pizza:
Fresh corn on the cob.
Mozzarella cheese along with smoked white cheddar cheese.
Caramelized onions.
Salt and olive oil.
In addition, you will need enough dough for two 10-inch round pizzas. In this case, I used the recipe from King Arthur Baking's '00' Neapolitan-Style Gluten-Free Pizza Flour (not a sponsor). Feel free to use your favorite standard pizza dough.
The reason I decided to try this flour is that our Bread Bakers theme is "gluten free pizza." It's a pretty narrow theme, and not one with which I have much experience. To be honest, I'm not a fan of "pretend" baked goods. However, because of this flour, it was worth giving this gluten-free pizza a chance.
This King Arthur Baking gluten-free pizza flour turned out to be fabulous. In fact, I didn't tell anyone to whom I served the pizza that it was gluten free and no one noticed. The only thing I noticed that was missing was that charred wheat aroma (and charred crust) while the pizza was baking.
This pizza crust tastes like the real thing!
Typically, gluten free pizza crust can be gummy if you don't handle it properly or par-bake it in advance. In this case, this flour produces a chewy and crunchy crust that you can top and bake without parbaking.
In addition, you can shape it like you would a standard pizza crust, including adding a rounded edge instead of shaping it completely flat like a flatbread.
What makes this gluten-free flour special?
One of the key ingredients in this pizza flour is wheat starch. Even though it's wheat, it's actually gluten-free and similar in texture and purpose to cornstarch, tapioca, potato starch, or mung bean starch. The gluten forming proteins are removed but the starch still maintains the flavor of wheat!
It's often used in Asian recipes such as spring dumplings spring moon. I actually just realized that I have a bag of the wheat starch in my freezer leftover from making the dumpling wrappers. Note to self: I need to remember to use it in place of corn starch as a thickener for sauces.
What is so cool about this ingredient is the wheaty flavor!
The wheat starch is front and center on this flour's ingredient list. Additional ingredients in this flour include corn starch, sorghum flour, cellulose and psyllium fiber, inactive yeast, and xanthan gum. For me, it's worth it to buy this mix instead of buying each ingredient separately.
Working with Gluten-Free Pizza Dough:
Working with gluten-free pizza dough is totally different than working with gluten-based dough.
First, the dough is more batter-like, and you will definitely need a mixer with the paddle attachment to mix the dough.
When, it rises, it will seem quite spongy. It will be airy, but not stretchy or elastic at all. When you shape it into a pizza round, it will seem quite delicate, and you might end up with some holes, but they are super easy to patch by wetting your fingers and pushing/pressing the dough from either side. Be sure to refrigerate the dough before shaping and oil your hands as well.
This dough has great oven spring, so don't worry too much about how it looks before loading it onto the pizza stone. As long as it's round, ten inches across, and has a "rim," it will fill out, rise, and crisp up on the bottom. The one thing you might be a bit disappointed in is the that the crust might not be as dark as you like.
Rest assured, you can make this pizza with your favorite wheat-based pizza dough. Rest assured, too, that you can use this gluten-free pizza dough for a pepperoni or any of your favorite pizzas.
Equipment You May Need:
Use a pizza stone and pizza peel for baking the pizza if you have one. If you don't, use a dark pizza pan on the lowest level rack in your oven.
Be sure to mix the dough with a stand or hand mixer.
I used a Cambro dough rising bucket to measure when the dough had doubled.
Recipe Variation:
If you'd like to make and refrigerate this dough up to 24 hours in advance, reduce the yeast to 1/8 teaspoon.
Just so you know, you will end up with a crispy airy crust of which any pizzaiolo would be proud.
If you end up with any leftovers, you can reheat them at 350 degrees F for about 15 minutes to recrisp.
More Gluten Free Pizzas from The Bread Bakers:
- Instant Gluten-Free Millet Pizza: Cook with Renu
- Food Lust People Love: Parbaked Gluten Free Pizza Crust
- Sneha’s Recipe: Rice Pizza With Tandoori Chicken
- Karen's Kitchen Stories : Spicy Corn Pizza
Spicy Corn Pizza
Ingredients
- 233 grams (2 1/3 cups) King Arthur gluten free '00' pizza flour
- 284 grams (1 1/4 cups) lukewarm water
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 2 teaspoons instant yeast
- 180 grams full fat mozzarella cheese
- 25 grams smoked white cheddar cheese (or other smoked cheese such as Gouda or Edam)
- 2 fresh cobs of corn, husks removed, boiled for 5 minutes, chilled in cold water, and then kernels removed
- Carmelized onions prepared from a thinly sliced 1/2 yellow onion
- 3 to 5 tablespoons chili garlic sauce
- Sea salt
Instructions
- Beat the dough ingredients with the paddle attachment until smooth. Scrape the dough into an oiled container, cover, and let rise for about an hour, until doubled.
- Refrigerate the dough for 30 minutes.
- Place a pizza stone on the lowest rack of your oven and heat your oven to 500 degrees F.
- Cut parchment paper into 12-inch squares
- When the dough is ready, divide it in half and press each half with oiled hands into a 10 inch round on each piece of parchment, leaving a thicker rounded outer edge.
- Top each dough round with half of the mozzarella, half of the caramelized onions, half of the smoked cheddar, and half of the corn kernels. Lightly drizzle each with the chili garlic sauce to taste and lightly sprinkle with the sea salt.
- Bake each pizza, one at a time, for about 20 minutes. You can remove the parchment paper about halfway through if you like. When done, cool on a wire rack for 5 minutes before slicing and serving.
Nutrition Facts
Calories
322Fat (grams)
17 gSat. Fat (grams)
8 gCarbs (grams)
28 gFiber (grams)
5 gNet carbs
22 gSugar (grams)
12 gProtein (grams)
18 gCholesterol (grams)
42 mgNote: To caramelize the onion, thinly slice it and cook it over low heat in a tablespoon of olive oil in a small skillet for about 30 to 40 minutes, stirring regularly.
Pizza dough recipe from King Arthur Baking.
Topping inspired by The Joy of Pizza by Dan Richer.
The base looks so perfectly done and the whole pizza, just wow. Wish I could grab off a slice.
ReplyDeleteThank you!
DeleteThe crust looks perfect! I tried a recipe using better batter blend that required parbaking. Gummy, hockey puck. Fail. Sadness.
ReplyDeleteIt looks like the ingredient list in the flour is very different. I was very lucky with this KA blend!
DeleteThe crust with the topping it so tempting!
ReplyDelete