Sweet Corn & Pepper Pizza with Asiago Cheese & Butter Lettuce Salad

Sweet Corn & Pepper Pizza

with Asiago Cheese & Butter Lettuce Salad

45 MIN
4 Servings
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From the Test Kitchen

Sweet, tender vegetables and two kinds of cheese—melty fresh mozzarella and nutty Asiago—are layered on our crispy crust and classic red sauce. A tangy, punchy dressing made with creamy mustard sauce lightly coats our side salad that gets texture contrast from crunchy shredded carrots.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Sweet Corn & Pepper Pizza with Asiago Cheese & Butter Lettuce Salad
Title
time-saving
tips & techniques
Corn
Pizza Dough
Garlic
How To: Peel Garlic
Tomato Sauce
How To: Roll Pizza Dough
Sweet Pepper
Carrots
Butter Lettuce
Fresh Mozzarella
Creamy Mustard Sauce
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & season the tomato sauce:
1 Prepare the ingredients & season the tomato sauce:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. If necessary, peel the garlic, then thinly slice. If necessary, remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Grate the Asiago cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Assemble & bake the pizza:
2 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly spread the seasoned tomato sauce onto the prepared dough. Top with the prepared garlic, corn, peppers, Asiago cheese, and mozzarella cheese. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Make the dressing:
3 Make the dressing:

While the pizza bakes, in a large bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste.

Prepare & dress the salad:
4 Prepare & dress the salad:

While the pizza continues to bake, cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Just before serving, add the chopped lettuce and grated carrots to the bowl of dressing; season with salt and pepper. Toss to combine; season with salt and pepper to taste.

Finish & serve your dish:
5 Finish & serve your dish:

Transfer the baked pizza to a cutting board and cut into equal- sized pieces. Serve the sliced pizza with the salad on the side. Enjoy! 

Tips from Home Chefs

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Sweet Corn & Pepper Pizza

Prepare the ingredients & season the tomato sauce:
1 Prepare the ingredients & season the tomato sauce:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. If necessary, peel the garlic, then thinly slice. If necessary, remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Grate the Asiago cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly spread the seasoned tomato sauce onto the prepared dough. Top with the prepared garlic, corn, peppers, Asiago cheese, and mozzarella cheese. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Assemble & bake the pizza:
Make the dressing:
3 Make the dressing:

While the pizza bakes, in a large bowl, whisk together the creamy mustard sauce and 1 tablespoon of olive oil. Season with salt and pepper to taste.

4 Prepare & dress the salad:

While the pizza continues to bake, cut off and discard the root end of the lettuce; separate the leaves. Peel the carrots and grate on the large side of a box grater. Just before serving, add the chopped lettuce and grated carrots to the bowl of dressing; season with salt and pepper. Toss to combine; season with salt and pepper to taste.

Prepare & dress the salad:
Finish & serve your dish:
5 Finish & serve your dish:

Transfer the baked pizza to a cutting board and cut into equal- sized pieces. Serve the sliced pizza with the salad on the side. Enjoy! 

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