Corn Pesto Grilled Pizza with Shrimp and Tomatoes
Corn Pesto Grilled Pizza with Shrimp and Tomatoes
About This Corn Pesto Pizza
This pizza is the ultimate summer pizza masterpiece. Inspired by Lidey Heuck’s popular Sweet Corn Pesto Pasta, I turned the same sweet corn pesto into a grilled pizza base — and I was OBSESSED. It’s layered with creamy Fontina, juicy cherry tomatoes, charred corn, fresh basil, and tender shrimp. The end result: a bright, sweet, savory, buttery, herb-packed pizza that tastes like peak corn season in every bite.
Why You’ll Love This Recipe
A unique, flavor-loaded pizza that feels restaurant-level
Perfect way to use fresh summer corn
Quick homemade corn pesto that doubles as a pasta sauce
Uses grilled dough for the best texture — crisp edges + chewy center
Customizable toppings (swap shrimp for chicken, prosciutto, or skip the protein)
Great for entertaining because it looks and tastes impressive but is easy to assemble
Ingredients You’ll Need
Corn Pesto
Fresh corn
Olive oil
Garlic
Parmesan
Salt & pepper
Pizza
Pizza dough (homemade or store-bought)
Shrimp
Cherry tomatoes
Corn (reserved from pesto)
Fresh basil
Fontina cheese
Garlic
Olive oil, salt & pepper
Maldon salt (optional but amazing on the crust)
How to Make It
Make the corn pesto first by sautéing corn and garlic, reserving some kernels, then pureeing the rest with parmesan and olive oil. Toss the tomatoes with garlic, olive oil, salt, and pepper, and season the shrimp the same way. Stretch your pizza dough, grill it briefly to par-bake, then top with pesto, Fontina, corn, tomatoes, and shrimp. Broil until bubbling and golden, finish with basil and parmesan, slice, and serve immediately.
Tips for Success
Par-grill the dough — it prevents sogginess under heavy toppings.
Use freshly grated Fontina — melts perfectly and gives the best pull.
Dry your shrimp well so they cook quickly and don’t water down the pizza.
Add basil after baking to keep it bright and aromatic.
Broil to finish — gives true wood-fired vibes without a pizza oven.
Frequently Asked Questions
Can I use frozen corn?
Yes! Thaw and pat dry. Fresh corn has the best sweetness, but frozen works great.
Can I use store-bought dough?
Absolutely. Just make sure it’s room temp before stretching.
What cheese can I substitute for Fontina?
Provolone, mozzarella, Havarti, or a mix.
Can I cook this without a grill?
Yes — bake on a preheated sheet pan or pizza stone at 500°F.
Do I need to par-cook the shrimp?
No. Because they’re sliced thin, they cook perfectly under the broiler.
What to Serve With This Pizza
Italian Chopped Salad
Caprese with Burrata
Grilled Zucchini or Asparagus
Summer Salad
More Recipes You’ll Love
Corn Pesto Pizza with Shrimp & Tomatoes
Ingredients
- 2 tablespoons extra virgin olive oil
- 3½ cups fresh corn kernels
- 2 garlic cloves, minced
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
- Pizza dough- see recipe below or buy store-bought
- 1 lb large shrimp, peeled, deveined, and sliced in half lengthwise
- 1 pint cherry tomatoes, sliced in half
- 2 garlic clove, grated (for marinating tomatoes & shrimp)
- Reserved 1/2 cup corn kernels (from the pesto preparation)
- 1/3 cup fresh basil, sliced or torn
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lb Fontina cheese, freshly shredded
- Maldon salt, for crust (optional)
Instructions
- 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.
- In one bowl, toss the halved cherry tomatoes with a drizzle of olive oil, one grated garlic clove, salt, and pepper.
- In another bowl, toss the sliced shrimp with olive oil, the other grated garlic clove, salt, and pepper. Set both aside while you prepare the dough.
- Preheat your grill with a pizza steel or stone inside to 500°F.
- Lightly flour a clean surface. Place the dough on the surface and use your fingers to gently press and stretch it into a 10–12 inch circle.
- Sprinkle a mix of flour and cornmeal onto a pizza peel and transfer the stretched dough onto the peel. Give it a gentle shake to ensure it slides easily.
- Slide the plain stretched dough (no toppings) onto the hot stone and grill for 2–3 minutes, just until the dough starts to set and puff slightly. Remove from the grill.
- Transfer the partially-cooked crust to a sheet pan with parchment paper.
- Top with corn pesto, shredded Fontina, leftover corn kernels, tomatoes, and shrimp.
- Brush the exposed crust with olive oil and, if desired, sprinkle with a little Maldon salt.
- Move oven rack to 2nd from top, and turn the oven on High Broil. Place the assembled pizza on the pan and transfer to the oven for about 5 minutes, or until the cheese is bubbling, the shrimp are cooked through, and the crust is golden.
- Slice, add a little torn basil and fresh parmesan (if you're into it) and serve immediately.
No Knead Pizza Dough Recipe
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 2 teaspoons salt
- 1 ⅓ cups cool water
Instructions
- In a medium bowl, blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. Dough will be sticky. If it's too dry, add another tablespoon of water and continuing mixing. Do this until the dough is sticky to the touch.
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) in a draft-free spot for 18-24 hours or until it has more than doubled.
- Flour a work surface and scrape out the dough. Divide it into 2-3 equal parts depending on how big you would like your pizza to be and shape them. For each pizza ball, start with the one side of the dough and pull it toward the center, then do the same with the opposite, then the top, then the bottom. Shape each portion into a round and turn seam side down. The mounds should not be sticky; if they are, dust with more flour & cover with plastic wrap and/or towels for another 2-3 hours.
