Corn Pesto Detroit-Style Pizza
About This Corn Pesto Detroit-Style Pizza Recipe
This recipe was inspired by Lidey Heuck’s Sweet Corn Pesto Pasta, and the second I tasted that pesto I knew it needed to go on pizza. I’ve been in a Detroit/Sicilian-style pizza era lately (very addictive), and this corn pesto version did not disappoint. It’s sweet, cheesy, creamy, and summery — topped with melty fontina, roasted corn, juicy heirloom cherry tomatoes, cool stracciatella/burrata, basil, and a hit of crushed red pepper. It’s the perfect way to celebrate fresh sweet corn season, and the no-knead dough makes it ridiculously easy.
Why You’ll Love It
A summery, sweet–savory twist on Detroit-style pizza
No-knead dough = minimal effort with restaurant-level results
Corn pesto makes an insanely flavorful pizza “sauce”
Tons of cheese: melty fontina + creamy burrata/stracciatella
Juicy cherry tomatoes balance the sweetness perfectly
Perfect for cookouts, summer parties, or weeknight meals
Works as Detroit-style (pan pizza) or Sicilian-style
Ingredients You’ll Need
No-Knead Dough
All-purpose flour
Active dry yeast
Kosher salt
Cool water
Olive oil
Corn Pesto
Olive oil
Fresh or frozen corn
Garlic
Salt + pepper
Parmesan cheese
Pizza Toppings
Fontina cheese
Cherry tomatoes
Reserved corn
Burrata filling or stracciatella
Fresh basil
Red pepper flakes
How to Make It
Make the no-knead dough and let it rise 18–20 hours. Transfer to a well-oiled 9×13 pan, stretch, rest, and par-bake. Meanwhile, make the corn pesto by cooking corn with garlic, puréeing with oil, and mixing in Parmesan. Spread the pesto over the par-baked crust, add shredded fontina, roasted corn, and sliced tomatoes, and bake until golden and bubbly. Finish with dollops of stracciatella/burrata, sliced basil, and red pepper flakes.
Tips for Success
Use cool water for the dough — long rise = better flavor.
Let the dough rest in the pan twice for a light, airy structure.
Roast the corn for deeper flavor (optional but amazing).
Use freshly shredded fontina — melts perfectly.
Stracciatella > burrata if you want easier dolloping.
Don’t skip the par-bake — it prevents a soggy center.
Finish with basil after baking so it stays bright and fragrant.
Frequently Asked Questions
Can I use frozen corn?
Yes! No thawing needed — cook it straight from frozen.
Can I use a different cheese?
Mozzarella works, but fontina gives the best melt and flavor.
Can I make this with traditional pizza dough?
Yep — it works on a regular round pizza too, just bake at a high heat.
What if I don’t have burrata?
Use ricotta or skip it entirely — still delicious.
How long does it keep?
Leftovers stay great for 2–3 days. Reheat in a hot oven or air fryer.
What to Serve With This Pizza
Lemon arugula salad
Grilled vegetables
Tomato–basil salad
Fresh peach slices
Crushed chili oil for extra heat
More Recipes You’ll Love
Corn Pesto Detroit / Sicilian - Style Pizza
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 2 teaspoons kosher salt
- 1 1/3 cups cool water plus a little more if needed
- 1-2 tablespoons olive oil (for the pan)
- 2 tablespoons extra virgin olive oil
- 3½ cups corn kernels (fresh or frozen) I like to roast the corn, but that is optional
- 2 garlic cloves, minced
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
- 16 oz fontina cheese, freshly shredded
- 1 pint cherry tomatoes, sliced in half
- Reserved 1/2 cup corn kernels (from the pesto preparation)
- 8 oz burrata filling
- 1/3 cup fresh basil, sliced
- Crushed red pepper flakes, to taste
Instructions
- In a medium bowl, thoroughly blend the bread flour, active dry yeast, and kosher salt.
- Add the cool water, and using a wooden spoon or your hands, mix until fully combined. If the dough is still too dry, add a tablespoon of water and mix until it is sticky to the touch.
- Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rise at room temperature (around 72°F) for 18-20 hours, or until it has more than doubled in size.
- Drizzle 1-2 tablespoons of olive oil into a 9”x13” pan. Scrape the dough into the pan, and gently stretch it towards the edges and corners. Cover and let it rest for an hour.
- After resting, stretch the dough again until it fully reaches the edges of the pan. Cover and let it rest while preheating the oven to 500°F.
- Once the oven is preheated, bake the dough for about 10-12 minutes, then remove from the oven.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and corn kernels with a pinch of salt.
- Cook until softened, about 8-10 minutes. Reserve 1/2 cup of the cooked corn kernels.
- Transfer the remaining corn and garlic to a food processor. Add ½ teaspoon of salt and ½ teaspoon of pepper. Pulse until it becomes a coarse puree.
- While the processor is running, slowly pour in 3 tablespoons of olive oil until smooth. Mix in the freshly grated Parmesan cheese until just combined.
- Spread the corn pesto evenly over the pre-baked dough.
- Sprinkle the shredded fontina cheese on top, followed by the reserved 1/2 cup of corn kernels and sliced cherry tomatoes.
- Place the pan back in the oven and bake for an additional 12-13 minutes, or until the cheese is bubbly and golden.
- Remove the pizza from the oven and cut it into squares.
- Top each slice with dollops of burrata filling, fresh basil slices, and a sprinkle of crushed red pepper flakes.
- Serve immediately and have the best time!
Some Cooking Essentials:
Detroit-Style Pizza Pan
Nutribullet Blender
Pizza Cutter
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