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Sourdough Corn Cheese Pizza
A crisp-edged starter or discard crust topped with creamy garlic corn, melty mozzarella, scallions, Parmesan, and black pepper.
- Total time
- About 45 min
- Yield
- 1 pan pizza
- Starter
- Active or discard
- Heat
- 425°F / 218°C, then 400°F / 204°C
Ingredients
Sourdough Base
- As needed sourdough starter or discard, enough to cover the pan in a thin layer
- As needed neutral oil or olive oil, to generously coat the pan
Creamy Corn Topping
- 1 bag frozen corn (16 oz)
- 1/2 tsp butter
- 2 tsp minced garlic
- 1 tsp granulated sugar
- 6 Tbsp mayonnaise
To Finish
- As needed shredded mozzarella
- To taste black pepper
- 1 handful scallion whites, chopped
- To taste grated Parmesan or Parmesan powder
Method
Prepare the CornThaw, sauté & cool
- Preheat the oven to 425°F.
- Put the frozen corn in a heat-resistant, microwave-safe bowl. Microwave for about 5 minutes, or until thawed. Drain any excess liquid.
- Melt the butter in a skillet over medium heat. Add the thawed corn, minced garlic, and sugar.
- Sauté until the garlic is fragrant and excess moisture has cooked away. Remove from the heat and let the corn cool until no longer hot.
- Stir the mayonnaise into the cooled corn until evenly coated.
Build & BakeSet the crust, then top
- Generously oil the bottom and sides of an oven-safe pan or cast-iron skillet.
- Add enough starter or discard to cover the bottom in a thin, continuous layer. Spread it gently to the edges.
- Bake at 425°F for 10 minutes. The surface should be set and the edges should be beginning to brown.
- Carefully remove the pan and reduce the oven temperature to 400°F. Spread the creamy corn over the crust, leaving a narrow border.
- Top with mozzarella, black pepper, chopped scallion whites, and Parmesan.
- Bake at 400°F for 10 minutes, until the cheese begins to brown and the base is cooked through.
- Rest for a few minutes, then slice and serve warm.
Helpful Notes
My saved note:
Savory & Snacks - Active or discard
Sourdough Corn Cheese Pizza
A crisp-edged starter or discard crust topped with creamy garlic corn, melty mozzarella, scallions, Parmesan, and black pepper.
- Total time
- About 45 min
- Hands-on
- About 20 min
- Yield
- 1 pan pizza
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 425°F / 218°C, then 400°F / 204°C
- Pan or vessel
- Skillet + well-oiled oven-safe pan or cast-iron skillet
Gather first
Ingredients
Ingredients
Sourdough Base
- As needed sourdough starter or discard, enough to cover the pan in a thin layer
- As needed neutral oil or olive oil, to generously coat the pan
Creamy Corn Topping
- 1 bag frozen corn (16 oz)
- 1/2 tsp butter
- 2 tsp minced garlic
- 1 tsp granulated sugar
- 6 Tbsp mayonnaise
To Finish
- As needed shredded mozzarella
- To taste black pepper
- 1 handful scallion whites, chopped
- To taste grated Parmesan or Parmesan powder
Method
Step by step
Part 1
Prepare the Corn
- Preheat the oven to 425°F.
- Put the frozen corn in a heat-resistant, microwave-safe bowl. Microwave for about 5 minutes, or until thawed. Drain any excess liquid.
- Melt the butter in a skillet over medium heat. Add the thawed corn, minced garlic, and sugar.
- Sauté until the garlic is fragrant and excess moisture has cooked away. Remove from the heat and let the corn cool until no longer hot.
- Stir the mayonnaise into the cooled corn until evenly coated.
Part 2
Build & Bake
- Generously oil the bottom and sides of an oven-safe pan or cast-iron skillet.
- Add enough starter or discard to cover the bottom in a thin, continuous layer. Spread it gently to the edges.
- Bake at 425°F for 10 minutes. The surface should be set and the edges should be beginning to brown.
- Carefully remove the pan and reduce the oven temperature to 400°F. Spread the creamy corn over the crust, leaving a narrow border.
- Top with mozzarella, black pepper, chopped scallion whites, and Parmesan.
- Bake at 400°F for 10 minutes, until the cheese begins to brown and the base is cooked through.
- Rest for a few minutes, then slice and serve warm.
Part 3
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Cheese melted and beginning to brown; starter base browned underneath with no wet center
Storage
Cool completely, then refrigerate airtight for up to 3 days.
Reheat or serve
Reheat in a 375°F / 191°C oven or covered skillet until hot and the base is crisp.
Keep Baking
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