Corn Pizza

with Corn Béchamel and Pickled Peppers

Makes one 14-inch pizza

This pie is an exercise in building big flavors from a single ingredient: corn. The béchamel doubles up on corn, with a cob-infused milk and kernels pureed into the creamy sauce. (Make a double batch and stir cheddar cheese into the extra béchamel to make a corny mac and cheese or queso sauce for nachos.) More charred corn tops the pie, adding little bursts of summery flavor to every bite.

Corn Béchamel

Makes about 1 cup

Cut the kernels from the corn cobs and cut the cobs into 1-inch chunks. Measure 2 cups of kernels and set the rest aside for toasting. In a small saucepan, combine the cobs and milk. Bring to a boil, then lower the heat, cover, and simmer for 30 to 40 minutes. Strain through a fine-mesh strainer; discard the cobs.

Make the roux: In a small skillet, melt the butter over medium-low heat. Add the flour and cook, whisking, until the mixture is a light tan color and the texture of wet sand, 2 to 3 minutes. Turn off the heat.

Return the infused milk to the saucepan and add the reserved 2 cups corn kernels and salt. Bring to a simmer, cover, and cook over low heat for 30 minutes. Transfer to a blender and blend until smooth, then strain through a fine-mesh sieve. Return the puree to the saucepan and bring to a simmer. Whisk in the roux and cook until the sauce has thickened, 2 to 3 minutes. Transfer to a bowl and cover with plastic wrap, pressing the plastic onto the surface of the sauce. Let cool. The béchamel can be made up to 1 day ahead and refrigerated until ready to use.

Pickled Peppers

Makes about 2 cups

Char the peppers over a gas burner or under the broiler until blackened all over. Transfer to a bowl, cover with plastic wrap, and let rest for 10 minutes. Peel away the charred skin and cut away the seeds and white pith. Cut the peppers into ¼-inch strips and place in a pint-size jar.

Combine the lime zest, chile, and mint in a square of cheesecloth and tie into a sachet. Add the sachet to the jar with the peppers. In a small saucepan, bring the vinegar, lime juice, sugar, and salt to a boil. Pour over the peppers and let cool to room temperature. Cover and refrigerate until ready to use. The peppers can be made up to 4 days ahead.

For Serving

  • ¾ cup corn kernels (from the béchamel, opposite)
  • One 250-gram portion Whole-Wheat Pizza Dough
  • ¼ cup to ⅓ cup Corn Béchamel
  • 4 ounces fresh mozzarella, torn
  • ½ cup finely grated Parmesan cheese
  • ¾ cup coarsely grated fontina cheese
  • 2 scallions, thinly sliced
  • 1 tablespoon finely chopped jalapeño chile (no seeds)
  • ½ cup Pickled Peppers
  • 1 tablespoon thinly sliced mint
  • 1 tablespoon chopped tarragon

In a medium skillet (preferably cast-iron or nonstick), toast the corn kernels over high heat until well browned all over, about 5 minutes. Set aside.

Preheat the oven to 500°F. Place a pizza stone, pizza steel, or baking sheet in the oven to preheat. Stretch the dough into a 14-inch round and place on a floured pizza peel. Spread the béchamel evenly over the dough with a spoon or rubber spatula. Top with the cheeses. Sprinkle the corn, scallions, and jalapeño evenly over the top. Bake the pizza on the preheated pizza stone, steel, or baking sheet until crispy on the bottom, 10 to 12 minutes. Arrange the pickled peppers over the pizza immediately after it comes out of the oven. Top with the mint and tarragon and serve.

The Takeaway

Pickled peppers are a classic pizza topping, but I wanted to make a version that would taste especially good with corn, so I added lime zest and juice to the mix. These peppers are great on sandwiches or chopped up into a tomato salad.