Creamed Corn and Pepperoni Grandma Pie
Ingredients
The dough and base
-
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
Toppings
-
2
oz
sliced pepperoni
-
8
oz
cherry tomatoes, halved (about 1⅓ cups)
-
½
cup
grated smoked mozzarella
-
to taste
fresh basil leaves (for serving)
Instructions
- Preheat the oven to 500°F and let the dough sit at room temperature for 30 minutes.
- Process Parmesan, ricotta, cream, garlic, salt, pepper, ¾ cup corn, and 2 Tbsp oil until mostly smooth, then stir in ¼ cup corn.
- Coat a 13x9-inch baking sheet with 2 Tbsp oil, press the dough into the pan, and spread the creamed corn over it, leaving a border.
- Top with pepperoni, tomatoes, and the remaining corn, then bake for about 20 minutes until the crust is golden.
- Add smoked mozzarella and bake for an additional 2 minutes until melted, drizzle with oil, and top with basil.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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