The best thing about pizza is that it is so welcoming. Not just in the “hey, wanna slice?” kind-of-way, but in the pizza crust welcomes almost “any kind of topping” way. That’s how this charred corn cheese pizza recipe was born —directly from a fridge and freezer clean-out.
Save This Recipe!
Enter your email and we'll send it right to you!
Since then, I have welcomed this farmer’s market pizza to my dinner time rotation several times since, especially when the summer sweet corn and eggplant is abundant.
Side note: You might recognize the method I use for the charred corn from this unbelievably good barbecue chicken corn salad or the other, which is borrowed from this 10 minute sauteed eggplant recipe.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Why this combo of pizza toppings wins
Scanning the ingredient list, I can see why this sounds like an unusual pizza. But the flavors balance each other truly in the best way.
The charred corn brings a rich smokiness and also a satisfying little crunch because of the way it’s sauteed in butter.
And the eggplant is quick sauteed and steamed with syrupy balsamic vinegar so there’s sweetness from both vegetables.
Finally the cheese. I found fontina cheese plays the very necessary role of supporting actress extremely well, creating a bed of sweet creaminess for the veggies.
My mouth is watering. Time to make some corn pizza.
Gather the ingredients
This list is the starting point limited only by your imagination. I’m sharing a few other topping ideas down below that also would round out the cast very nicely.
Essential pizza-making tools
Here are some of my favorite tools to make this easy pizza:
Pizza peel. When it comes to pizza peels, one is great and 2 is better, especially when making multiple pizzas like you will for breakfast pizza. I use both this wooden pizza peel (similar to the one linked) and this Epicurean pizza peel in tandem. So good!
Stone or steel. I use these Emile Henry ceramic pizza stones and they help make the BEST crispy pizza crust ever! You preheat them at 500˚ for 20 minutes or so and pop your pizza on them using a peel. Crispy pizza (even in the center) in 10 minutes!
Pizza cutter. I have a Cutco pizza cutter that is a gem but also love these long rocker pizza cutters that come in different versions.
Cornmeal. I always keep cornmeal on hand to sprinkle on the pizza peel so that the pizza slides easily into the oven onto the stone.
Prep and assemble corn pizza
Prep the corn
- Heat butter in a medium to large skillet over medium heat until melted and stir in corn. Season with salt and pepper.
- Continue cooking for about 5 minutes until cooked but slightly crispy. Adjust heat as needed so you hear a slight sizzle. Remove the corn from the skillet proceed for the eggplant.
Saute the eggplant
- Use the same skillet to heat a little olive oil and then add the diced eggplant. Season with salt and pepper and continue stirring occasionally for 5 minutes.
- Drizzle in balsamic vinegar, cover the pan and turn off the heat. Finish steaming/cooking for 5 minutes and open the pan to gorgeous balsamic eggplant.
Assemble the pizza
- On a floured cutting board or clean countertop, roll out the pizza dough to about 14″. Have some cornmeal sprinkled on a pizza peel for easy transport to the oven.
- Brush on minced garlic (another sweet zip of flavor) and then sprinkle over grated fontina cheese.
- Liberally top with the sauteed eggplant followed by the charred corn.
- Drizzle over a little olive oil and a sprinkling of kosher salt and black pepper before popping in a 500° oven.
More topping ideas
If you want even more topping ideas for the eggplant, corn and cheese pizza, I’ve got ’em:
- Add some juicy chicken breast slices on top of the fontina cheese before the veggies.
- Use sauteed zucchini with lemon instead of the eggplant (same quick cooking method).
Top tips and make ahead suggestions
Have the pizza dough at room temp for at least an hour before rolling out. This makes the dough much easier to work with and shape.
Cool the corn and zucchini before placing on top of the cheese so the cheese doesn’t melt before baking.
Be sure there is enough cornmeal on the bottom of the pizza peel by shaking the pie back and forth over the peel so that it transports into the oven easily.
Use the same pan to cook both vegetables and save a pan to wash.
Make ahead
Have all the individual components prepped a day or two ahead to make assembling the pizza super simple for meal time.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Charred Corn Cheese Pizza with Fontina and Eggplant
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Equipment
- pizza steel
Ingredients
- 1 lb pizza dough, homemade or store bought
- 2 T olive oil, divided
- 2 cloves garlic, minced
For the corn
- 1 Tablespoon unsalted butter
- 1 cup charred corn, frozen – I get from Trader Joe’s
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 6 oz fontina cheese
For the eggplant
- 1 Tablespoon olive oil, optional for drizzle
- ½ eggplant, sliced and diced in ½” cubes
- 2 Tablespoons balsamic vinegar
Garnish
- balsamic glaze or chili crisp, optional
- fresh basil leaves or thyme, minced
Instructions
- Place a baking stone on the center rack of the oven. Preheat the oven and the baking stone for 20 minutes at 500°.
For pizza crust
- Make a batch homemade pizza dough or buy from your favorite store or pizza shop. Bring the dough to room temperature which should take about 30 minutes to 1 hour.1 lb pizza dough
Prepare sauteed corn
- In a large skillet, melt the butter over medium heat. Add the corn, season with salt and pepper and saute for 5 minutes (check this time) until cooked but still crispy. Remove from skillet to a small bowl and set aside to cool.1 Tablespoon unsalted butter, 1 cup charred corn, 1 teaspoon kosher salt, ½ teaspoon black pepper
Prepare eggplant
- Heat 1 T olive oil in a large skillet over medium high heat. Saute cubed eggplant for five minutes, stirring after a minute so the bottom of the pieces can brown. Then stir every so often to brown on all sides.2 T olive oil, ½ eggplant
- After 5 minutes have passed, drizzle the eggplant with the balsamic vinegar. It will sizzle (it's a good thing!). Immediately, shut the heat off and cover the pan with a lid to steam for another 5 minutes. Cool.2 Tablespoons balsamic vinegar
Assemble and bake pizza
- On a floured board or countertop, roll out dough to a circle about 13-14" in diameter. Transfer the crust to a liberally cornmeal dusted pizza peel.
- Use a pastry brush and brush the crust with the remaining tablespoon of olive oil and evenly sprinkle over minced garlic.2 cloves garlic
- Sprinkle over the grated fontina cheese. Next, top with sauteed eggplant and scatter over the charred corn.6 oz fontina cheese
- Drizzle with a little more olive oil and bake at 500° for 10 minutes until golden brown.Sprinkle with chopped fresh basil or thyme leaves before serving.1 Tablespoon olive oil, balsamic glaze or chili crisp, fresh basil leaves or thyme
Has anyone figured out how to avoid getting cornmeal (from the Pizza peel) from getting all over the bottom of your oven …and then scorching//?
Hi Marbelle! Are you transferring your pizza to a stone or directly on the rack? I take the peel and tip it slightly so the front edge of the peel is at the back edge of the baking stone and then shimmy the peel to slide the pizza onto the stone (I have a range with the oven below the cooktop – for a wall oven, I’d adjust the direction of the peel to reach the far side of the stone). Hope that makes sense! I have had cornmeal on the bottom of the stove the time that I was in a hurry so I feel your pain. I let the oven cool and use a small dustpan to sweep it out. Happy to help with any more questions! And thanks for taking the time to comment!