When this sweet corn pizza is baking in the oven you’ll smell summer and once you bite into the crisp dough topped with grilled sweet corn, ricotta, Carmen peppers, pancetta, calabrian chili oil and basil, you’ll be longing for days spent out East at the beach. It’s one of the signature dishes at Indaco in Charleston, SC from executive chef Michael Perez. The ricotta melts into creamy deliciousness and basil, sweet corn and peppers is a farmers market lover’s dream. Perez has even created a sweet corn pizza recipe for the dough and pizza that is feasible for the home cook.
Sweet Corn Pizza Recipe
Recipe by Chef Michael Perez
Yields: One 14-inch pizza
6-8oz “00” pizza flour
½ package instant yeast
1 ¼ cup water
1 teaspoon salt
4oz Carmen peppers, roasted and peeled
2-3oz high-quality pancetta, sliced thinly
2 cobs sweet corn
Extra virgin olive oil
4oz high-quality ricotta
Calabrian chili oil
In a stand mixer fitted with the whisk attachment, add the yeast and water, and whisk on high speed for 1 minute.
Change the mixer attachment to the dough hook and add in the flour and mix on low speed for 5 minutes.
Let rest for ten minutes.
Add the salt and mix for another 7 minutes.
Place dough in a greased and covered container in the fridge for 12 hours before portioning.
Roast Carmen peppers on a grill until charred. Then, cover the peppers and steam them. Peel and take out seeds. Set aside.
Grill corn whole on the cob with salt, pepper and extra virgin olive oil until charred, about 8 minutes.
Cut corn off the cob and sprinkle on pizza along with pancetta.
Top with ricotta, salt and Aleppo.
In the oven, broil the pizza for 4-5 minutes, or until crust is golden brown.
Finish with Calabrian chili oil (to taste), basil and Parmesan.