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Roasted Corn Pizza with Cilantro Lime Sauce

Sweet roasted corn, salty prosciutto, and melted mozzarella come together on a crisp grilled pizza finished with a creamy cilantro lime sauce. This easy homemade pizza is fresh, savory, and perfect for summer.
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Ingredients

Pizza Dough

  • 1 package 2 1/4 teaspoons active dry yeast
  • 1 3/4 cups unbleached all-purpose flour plus more as needed
  • 3/4 cup warm water 105–115°F, divided
  • 1 teaspoon salt
  • 1 tablespoon olive oil plus more for grilling

Roasted Corn Pizza

  • 1 cup roasted corn kernels
  • 1 cup shredded mozzarella cheese
  • 4 slices prosciutto
  • Fresh cilantro for serving, optional
  • Arugula for serving, optional

Cilantro Lime Sauce

  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1/3 cup roughly chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 teaspoon ancho chile powder

Instructions

Make the Pizza Dough

  • Combine the yeast with 1/4 cup of the warm water. Let stand for about 5 minutes, or until creamy and foamy. If the yeast doesn't foam, discard it and start again with fresh yeast.
  • In a large bowl, combine 1 1/4 cups flour and the salt.
  • Add the yeast mixture, olive oil, and remaining 1/2 cup warm water. Stir until combined.
  • Gradually add enough of the remaining flour, about 1/4 to 1/2 cup, until the dough begins to pull away from the sides of the bowl. The dough should remain slightly soft and tacky.
  • Transfer the dough to a lightly floured surface and knead for about 8 minutes, adding only enough flour to prevent sticking, until smooth and elastic.
  • Divide the dough into two equal portions and shape each into a ball. Place in lightly oiled bowls, cover, and let rise in a warm place until doubled in size, about 1 to 1 1/4 hours.

Make the Cilantro Lime Sauce

  • Combine the sour cream, lime juice, lime zest, cilantro, salt, and ancho chile powder. Refrigerate until ready to serve.

Grill the Pizza

  • Preheat the grill to medium-high heat.
  • On a lightly floured surface, stretch or roll each dough ball into a thin round. Lightly brush one side with olive oil.
  • Place the dough on the grill oiled-side down. Brush the top lightly with olive oil.
  • Grill for about 2–3 minutes, or until the bottom is lightly charred and the dough begins to bubble.
  • Flip the crust. Immediately sprinkle with mozzarella and roasted corn.
  • Cover the grill and cook for another 2–3 minutes, or until the crust is cooked through and the cheese has melted.
  • Remove from the grill and top with torn prosciutto.
  • Drizzle with cilantro lime sauce and finish with arugula, fresh cilantro, if desired. Slice and serve immediately.

Notes

  • The recipe makes two small pizzas. Divide the mozzarella, corn, and prosciutto between them.
  • Prosciutto goes on after grilling. I prefer this over cooking it with the pizza. It stays silky and salty rather than turning into expensive bacon confetti. 
  • If using frozen corn, thaw and dry it well before roasting so it actually chars instead of steaming.
  • Fresh or frozen corn both work.
  • The cilantro lime sauce can be made a day ahead and refrigerated.
  • Don't overload a grilled pizza. A thin layer of toppings makes it much easier to transfer and keeps the crust crisp.
  • If the dough is refrigerated overnight, let it come to room temperature before shaping, not before kneading.
  • 1/2 cup mozzarella for two pizzas is pretty light. It's not wrong, especially because this pizza is really about the corn/prosciutto/sauce, but if you want a cheesier pizza, I'd increase it to 1 cup total.