Creamed Corn and Pepperoni Grandma Pie

dinner pizza grandma pizza pizza dough parmesan ricotta cream garlic kosher salt black pepper corn olive oil cherry tomatoes mozzarella basil

Kay Chun

4 Servings

Source

Ingredients

1 1-lb. store-bought pizza dough

¼ cup grated Parmesan

¼ cup fresh ricotta

2 Tbsp. heavy cream

1 small garlic clove, finely grated

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

¾ tsp. freshly ground black pepper

1½ cups fresh corn (from about 2 medium ears), divided

4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

2 oz. sliced pepperoni

8 oz. cherry tomatoes, halved (about 1⅓ cups)

½ cup grated smoked mozzarella

Fresh basil leaves (for serving)

Method

Preheat oven to 500°. Let dough sit, covered, at room temperature 30 minutes.

Meanwhile, process Parmesan, ricotta, cream, garlic, salt, pepper, ¾ cup corn, and 2 Tbsp. oil in a food processor until mostly smooth (mixture will still have some texture). Scrape creamed corn into a small bowl; stir in ¼ cup corn.

Coat bottom and sides of a 13x9" rimmed baking sheet or baking dish with 2 Tbsp. oil. Place dough in center of baking sheet; gently press and stretch until it reaches to edges and into corners. (If dough springs back, let it rest a few minutes before continuing.) Spread creamed corn over dough, leaving a ½" border. Top with pepperoni, then tomatoes and remaining ½ cup corn. Bake until crust is golden underneath and cooked through, about 20 minutes. Top with smoked mozzarella and bake until cheese is melted, about 2 minutes. Drizzle with oil and top with basil leaves.

Do ahead: Creamed corn mixture can be made 4 hours ahead. Cover and chill.