August 2024

Smoked Corn and Ricotta Pizza with Great Frogs Silopanna White.

Smoked corn pizza with creamy ricotta sauce, blend of cheeses, pepperoni, smoked corn and fresh tomatoes and basil are a remarkable combination. This is easily my new favorite pizza and perfect for end of summer when fresh corn on the cob, tomatoes and basil are available at markets.  A delicious pairing with Great Frogs silopanna white. This Great Frogs varietal is a wonderful compliment as it is a blend of Sauvignon, Blanc, Chardonnay, and Pinot Gris. Light, crisp and slightly buttery. It adds a little sweetness to compliment the smokiness and overall flavors of the pizza.

Enjoy !

Ingredient

One cup ricotta

1 cup Smoked corn, from frozen or 2-3 cobs

1 garlic glove peeled.

Salt and pepper to taste

1 cup mozzarella

1 cup Parmesan

1 cup Diced cherry tomatoes

Chopped fresh basil

Pepperoni

Olive oil

Method

Smoke the corn, either on the cob or you can use frozen sweetcorn. If using frozen use entire bag, wrap loose corn in foil and place on grill or in smoker for 30 min or so. If using corn on the cob, remove silk, rewrap husk around corn, soak for 30 min and Pat dry before placing in smoker or grill. Smoke on grill for 30-40 min until tender, rotating every 15 min or so.

Meanwhile, prepare the ricotta corn sauce.

In small prep or blender, mixed together, one clove garlic and ricotta cheese, blend until smooth. Next add, half a cup of corn,  a dash of salt and pepper if desired.

Pulse a 3-5 times to incorporate corn but not pureed.

Roll out dough to make two medium size crusts. Place on baking sheet with parchment paper. Lightly sprinkle cornmeal on top of paper.

Lightly brush olive oil on top of crust

When corn is done, slice corn from cob.

Assemble pizza

Divide all toppings between the two crusts. Spread ricotta mixture evenly on top of dough. Sprinkle on cheese, then pepperoni, next the corn and lastly the tomatoes. Lightly sprinkle a bit more cheese over top if desired. Fresh chopped basil can be added after cheese or sprinkled on top after pizza is removed from oven.

Bake at 450 degrees for 12-15 min or until crust is light brown and cheese is bubbly. You can also bake this in your smoker for extra smoky flavor.