The Ultimate Summer Pizza
If it’s the ultimate summer pizza it better include corn. This summer pizza uses a base of corn infused cream spiked with black black pepper to showcase peak summer corn, roasted poblano peppers, bacon, mushrooms, pickled jalapenos, a blend of cheeses, and finished with herbs fresh from the garden. It’s a full on summer stunner baked up on my super easy no knead pizza dough. I’m baking the ultimate summer pizza in my Ooni Karu 16 Multi-Fuel Pizza Oven. My favorite of the Ooni Pizza Oven lineup. Support the creation of more free recipes and content by purchasing Ooni products through my links! Thank you! One love!
The Ultimate Summer Pizza
If it's the ultimate summer pizza it better include corn. This summer pizza uses a base of corn infused cream spiked with black black pepper to showcase peak summer corn, roasted poblano peppers, bacon, mushrooms, pickled jalapenos, a blend of cheeses, and finished with herbs fresh from the garden. It's a full on summer stunner.
Servings: 1 pizza
Ingredients
- 1 large cob Fresh Corn or 2 smaller cobs. Husks removed.
- 1 slice Bacon Cut into 1/2 inch strips
- 1/2 cup Whole Milk Low Moisture Mozzarella Cheese Shredded.
- 1/2 cup Monterey Jack Cheese Shredded.
- 1/4 cup Parmigiano Reggiano Finely Shredded.
- 1 Fresh Poblano Pepper
- 6-8 slices Pickled Jalapeños
- 1 TB Fresh Cilantro Minced.
- 1/2 TB Fresh Chives Diced.
- 1/4 cup Fresh Basil Roughly chopped.
- Pizza Dough
Corn Cream
- 1/2 cup Heavy Cream
- 1-2 Corn Cobs Roasted and kernels reserved.
- Black Pepper Ground.
Sautéed Oyster Mushrooms
- 250 g Fresh Oyster Mushrooms Most fresh mushrooms will work well here, oysters particularly.
- 1 small Shallot Thinly sliced.
- 1 sprig Fresh Thyme Leaves only.
- 1 clove Fresh Garlic Thinly sliced.
- 1 TB Unsalted Butter
- 1 TB Olive Oil
Instructions
To Roast the Corn and Poblano Pepper
- This can be done the day ahead and the leftover corn cobs can be used to make the black pepper corn cream.
- Light your Ooni Pizza Oven and turn the gas to high or burn till your wood flame is rolling over the stone. Place the husked corn and poblano pepper in a cast iron pan and roast in the oven directly under the flame.
- Turning often roast the corn till charred in some spots. Remove and let cool. Remove kernels and reserve both the cobs and kernels.
- Roast the pepper till fully blackened on all sides. When fully charred remove and place in a medium size bowl and cover tightly. Let rest, covered till cool enough to handle. Peel, remove seeds and dice the roasted pepper
To Make the Black Pepper Corn Cream
- Add cooled corn husks to a medium bowl and cover with the heavy cream. Cover tightly and place in the refrigerator. Let infuse overnight for best flavor before whipping.
- Remove corn husks and add cream to a well chilled metal bowl. Whip till thickened with soft peaks. You want an easily spreadable consistency. Season generously with black pepper. Salt to taste. Reserve. (Can be made up to a day ahead, re-whip before using)
To Make the Sautéed Oyster Mushrooms
- Heat 1TB olive oil in a large pan over medium high heat. Add mushrooms. Cook, stirring occasionally till the mushrooms have released their liquid and the sizzle begins to lessen, about 3 minutes. Reduce heat to low, add the butter, shallot, garlic and thyme. Cook briefly till the shallot and garlic has softened, but not browned. Remove from heat and season with salt and pepper. Let cool before topping pizza. Mushrooms may be made up to 3 days advance and stored in the refrigerator till time for use.
To Make the Pizza
- Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before turning the oven down to bake this pizza. For the Ooni Karu 16 bake with the flame at the lowest setting with the flame still crawling above the oven floor. For the Ooni Koda 16 bake on low or "ultra low."
- Begin building the pizza by spreading a generous layer of the black pepper corn cream. Next top with the cheese blend. Top generously with corn kernels followed by the mushrooms. Add the diced roasted poblano pepper, pickled jalapeno slices, and bacon.
- Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom.
- Let the crust set on a wire rack for a least 20 seconds. Finish with a generous handful of the fresh herbs. Slice into 6 slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.
Notes
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