Fresh corn pizza + chili flakes and lime

I will keep this short and sweet as I’m packing up everything I own to board a plane with a one-way ticket to New York in a few days!  New York will surely not be lacking in the food department.  I am already craving a bowl of Momofuku’s ginger scallion noodles, but I will miss my favorite San Francisco places.

Arizmendi and Cheeseboard, which are within the same bakery co-op, are among the best bakeries ever.  I have their recipe book, so I will be sure to bake up the occasional batch of warm brioche knots.

But, more importantly, their pizzas focus on local ingredients and interesting combinations in a way that I think of as being very specific to San Francisco.  Seriously, anytime you’re at home making pizza and need a new topping idea just click here.  Luckily, I’ve learned to love making pizza pretty regularly.  I have a pizza dough I can have in the oven in an hour and I have a dough that needs to slowly develop flavors for 3 days in the fridge.

This pizza is perfectly summer with bright corn and sweet onions, chili flakes, and french feta, topped with cilantro and lime right out of the oven. I say keep it simple and use this quick and easy dough.

Simple Pizza Dough (for one 10 inch thin crust pizza) (adapted from smitten kitchen)

1.5 cups of flour

1 tsp salt

3/4 tsp instant yeast (I use the kind that says “highly active” because you don’t need to premix it with water)

1/2 cup warm water

1 Tablespoon olive oil


Stir together the flour, salt, and yeast. Pour in the warm water and olive oil and stir with a spoon until combined. Used your fingers if necessary to create a cohesive ball of the mixture

Put the mixture on a lightly floured surface, cover with the bowl upside down, and let it sit for 3-4 minutes to relax. Then, return to the dough, and knead it for 1-2 minutes by hand

Place the dough in an oiled bowl, cover the dough on all sides with the oil, and cover the bowl with plastic wrap. Let sit for 1-2 hours, undisturbed, until doubled in size

Punch the dough down and place on the floured surface. Cover it with plastic wrap and let rest 10-20 minutes more.  Preheat oven the oven to 450-500 degrees F.  If using a pizza stone, preheat that in the oven as well

Chili lime corn pizza (adapted from Cheeseboard’s cookbook)


2 T olive oil mixed with:  1-2 crushed cloves of garlic, 2 tsp of red chili flakes (let it sit 20 minutes for the flavors to blend)

1 cup corn (fresh or frozen. If using frozen, dethaw and drain any extra moisture)

1/2 white or yellow onion thinly sliced

1 or 1.5 cups shredded mozzarella cheese

1/4 cup feta cheese crumbles

1/4 cup cilantro chopped

2 key limes


Work pizza dough into a flat round about 10 inches in diameter

Sprinkle a pizza peel, a pizza pan, or a baking sheet with a generous amount of cornmeal*

Place the round of dough on the peel or pan

Mix olive oil mixture with the corn and spread the corn mixture on the dough, leaving a quarter inch rim on the edge

Sprinkle with onions, feta, and mozzarella

Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly

Remove the pizza from oven and sprinkle it generously with cilantro and lime juice

*You can also use a cast iron pan that is big enough or you can do what I did and make two smaller, 5 inch pizzas in a smaller cast iron pan.  I preheated the pan with the oven and then removed it to sprinkle with cornmeal and add the pizza.



  1. Corn pizza sounds delicious! I was going to make an eggplant pizza tonight, so I will have to give this dough a try too. I am always on the lookout for *easy* doughs, since I never remember to do it the day before!

  2. This looks really yummy. We’re hosting an online seasonal potluck and August is corn month! If you’d like to link your recipe, we’d love to have you! http://bit.ly/eLlgG2

  3. sure! I’d love to.

  4. I just went to the arizmendi’s in the sunset this week and have been making a pizza many weekends in a row!

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