Salad Pizza with Charred Corn & Avocado
Today we pay tribute to the culinary maestros we admire. This salad pizza beauty was inspired by @lupacotta and was dedicated to all the super talented women in pizza for #womenspizzamonth.
Charred corn, with its smoky notes, acts as a bridge between the creaminess of avocado and the acidity of cherry tomatoes. The slightly toasted flavour brings out a rustic touch that marries well with the freshness of the greens. Avocado adds a rich and velvety texture, perfectly balancing the bite from the cherry tomatoes. The finishing touch of balsamic glaze elevates this pizza to gourmet levels.
The combination of charred corn, avocado, and cherry tomatoes offers a taste that’s both vibrant and comforting. Add to that the kick from fresh parsley and spring onions, and you get a pizza that’s refreshingly unique. It’s a perfect choice for those desiring a light yet flavourful pizza delight!
Salad Pizza with Charred Corn & Avocado
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Fresh mozzarella cheese
- Grana padano cheese
- Charred corn
- Cherry tomatoes
- Avocado
- Fresh parsley
- Spring onion
- Balsamic glaze
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear the fresh mozzarella into medium-sized pieces. Set aside.
- Char Corn: Heat a frying or griddle pan on high. Brush cobbed corn with oil and char in the hot pan, turning frequently for even charring, roughly 10 minutes. Season with salt and pepper, slice off the kernels and set aside.
- Prepare Avocado: Slice the avocado, cherry tomatoes, parsley, and spring onions. Set them aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Start by spreading a ladle of sauce in a circular motion from the center outward. Next, distribute pieces of mozzarella cheese evenly across the dough, keeping them around 2 cm in diameter and at least 1.5 cm apart. Finish with a generous sprinkle of grana padano.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once done, remove the pizza from the oven and place it on a serving board. Top with avocado, charred corn, cherry tomatoes, parsley, and spring onion, and finish with a drizzle of balsamic glaze. Now it's time to enjoy your healthy, low-calorie, and delicious homemade salad pizza!
