Ingredients

Instructions

• Preheat your oven to 425°F. Place the ears of corn on a rimmed baking sheet and drizzle with 2 tbsp of olive oil. Using your hands, rub the oil around the corn, coating every kernel.
• Place the baking sheet in the oven and bake until the kernels start to brown – about 20 minutes. Turn the ears every once in a while with tongs to make sure you brown all sides of the corn.
• You want the corn to be nice and crispy, but not blackened. It’s ok if not all the kernels brown or if some of them are crispier than others. Remove from the oven and allow to cool.
• Stand an ear of corn vertically on a cutting board and using a sharp knife, slice the kernels off the cob. Repeat with all the ears and place the toasted kernels in a large bowl.
• Preheat your oven to 500°F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes at 500°F before baking on it. Stretch out your dough on a pizza peel dusted with flour. If you’re not using a pizza stone and peel, you can stretch your dough onto a baking sheet lined with parchment paper. Oil the parchment with a little olive oil so your pizza doesn’t stick.
• Using a light hand, sprinkle the cheddar cheese on top of the dough. On top of this, add the toasted corn, about 1/2 cup’s worth.
• Sprinkle with salt and drizzle with a little olive oil.
• Sprinkle with fresh rosemary (1 tbsp per pizza)
• Season with salt and pepper and drizzle with 1 tbsp olive oil.
• Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown.
• Remove from the oven and garnish with the chopped, fresh parsley.