Corn Cheese Pizza

Fluffy pizza dough covered in a creamy garlicky sauce, sweet corn and spicy chilis.

Corn Cheese Pizza

Makes 1 - 1/4 sheet pan pie
Serves 2-3

Corn cheese is a Korean dish of canned corn cooked with mayo and sometimes onions topped with mozzarella cheese and baked until melty and bubbling. It is often served as an accompaniment to alcoholic beverages. I tried to keep the elements of the original dish while making it something a little different. This pizza form is based on a New York Sicilian slice which has a thicker crust and heartier sauce compared to the NY famous thin crust.

“Recipe Tips:

1. I like the sauce to be a little lighter and use a combination of water and milk, however, for a richer sauce, use all milk.”

Ingredients

Garlic White Sauce

1.5 T butter

3 garlic cloves, minced

2 T flour

100ml (0.50 c) milk

100ml (0.50 c) water or broth

1 t soy sauce

0.25 t salt

0.25 t oregano

0.25 t pepper

Pinch ground nutmeg

Tabasco Mayo

2 T mayo

1.25 t Tabasco sauce

1 t water

0.50 t sriracha

Pinch of MSG

Finishing

1 recipe Sicilian pizza dough here

180g (about 1.5 c) grated cheese, mozzarella and provolone blend

200g (1 c) canned corn, drained well

150g (1/3 lb) kielbasa or smoked sausage, sliced into .25 in thick slices

50g (1/4 medium) onion, sliced thinly

2 cheongyang or serrano chili, sliced

Recipe Know-how

Sauces

1.      In a small pot over medium heat, melt the butter.

• Add the garlic and saute for 30 seconds.

• Add the flour and whisk for 1 minute.

• Whisking constantly, add the milk and water. Cook 3-4 minutes or until very thick.

• Add the seasonings mixing well.

Taste and adjust as necessary.

• Cool completely.

2.      In a small bowl, combine all of the mayo ingredients.

Taste and adjust as necessary. Set aside. 

Finishing

3.      Preheat your oven as hot as it will go.

If you have a pizza stone, preheat it in the oven as well. However, a pizza stone is not necessary.

4.      Using 1 T olive oil, oil ¼ sheet pan.

• Place the dough onto the sheet pan and gently stretch into all corners. If the dough is too elastic while stretching, allow it to rest 15 minutes before finishing stretching.

• Using a whisk, stir the cooled sauce to smooth it out and make it spreadable.

• With the back of a spoon, spread the sauce onto the pizza leaving a 0.25 in clear area for the crust.

• Sprinkle the cheese over the surface of the sauce.

• Top with the corn and onions. Scatter the sliced chilis and kielbasa over the surface of the pizza.

5.      Bake for 10-15 minutes or until the cheese and sauce are bubbling and the crust is browned.

The time will vary as oven temperatures vary at high temperatures.

If needed, bake the pizza 5-7 minutes longer or until the sauce is bubbling and the crust has browned.

• Remove the cooked pizza to a cooling rack and cool 2 minutes.

• Drizzle pizza with mayo.

6.      Slice and serve with a salad tossed in doenjang dressing.