Fork Weekly
Great pizza at home is about HEAT. A pizza stone/steel is how a regular oven fakes a wood-fired pizza oven.
The toppings here are a combination of sweet, savory, and briny. Sweet corn, sharp red onion and salty olives over plenty of melty mozzarella. Just preheat that stone properly for at least 45 minutes and everything else is easy.
Pizza with Olives, Onion and Corn
A blistered pizza topped with mozzarella, sweet corn, red onion and briny olives — pizzeria results at home with a hot stone or steel.
Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- ½ cup (120 ml) pizza sauce
- 2 cups (225 g) shredded low-moisture mozzarella
- ¾ cup corn kernels
- ½ red onion, thinly sliced
- ⅓ cup (50 g) black olives, sliced
- 2 tbsp olive oil
- Fresh basil and flaky salt, to finish
Instructions
- Place a pizza stone or steel on the top rack and heat the oven as hot as it goes (500–550°F / 260–290°C) for at least 45 minutes. The hotter, the better.
- Divide the dough in two and stretch each into a thin round on a floured pizza peel or parchment.
- Spread with sauce, leaving a border, then top with mozzarella, corn, red onion and olives. Drizzle with olive oil.
- Slide the pizza onto the hot stone and bake 8–10 minutes, until the crust is blistered and the cheese is bubbling and browned in spots.
- Finish with fresh basil and flaky salt, slice, and serve immediately.
Recipe notes & tips
- A fully preheated stone or steel is the single biggest factor for a blistery crust. Give it at least a full 45 minutes.
- Room-temperature dough stretches easily and cold dough will tear.
- Pat the corn and onion DRY so the toppings roast rather than steam to release moisture.
738 kcalCalories
30 gProtein
92 gCarbs
28 gFat