When life leaves you one lonely ear of sweet corn, make this pizza, topped with green salsa, corn and goat cheese. It's a favorite at Millsap Farm's Pizza Club parties in Springfield, Missouri.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
1 hr
8 slices


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes. Meanwhile, pile tomatillos, onion, poblano and jalapeño on a rimmed baking sheet. Drizzle with oil, then spread evenly. Broil 4 to 5 inches from the heat until charred, turning once, 12 to 14 minutes. Wrap poblano in foil and let stand 15 minutes. Remove skin from poblano. Remove stems and seeds from poblano and jalapeño. Increase oven temperature to 500°. Place a pizza stone, if using, in the oven while it preheats.

  • Place charred vegetables in a food processor with the cilantro, lime zest and juice, garlic, and salt. Pulse to a chunky sauce consistency. Taste for seasoning, adding more salt or lime juice if needed.

  • Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a 12-inch round and transfer to sheet or peel. Add half of the salsa (reserve the rest for another use), the corn and crumbled chèvre. If desired, lightly brush the edge of the crust with additional olive oil.

  • Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes.


Preheat a pizza stone on the rack of an outdoor grill directly over medium heat. Transfer pizza to pizza stone. Cover grill and cook until crust is golden, 7 to 10 minutes.

Nutrition Facts

403 calories; fat 11g; cholesterol 25mg; saturated fat 5g; carbohydrates 63g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 13g; vitamin a 266.4IU; vitamin c 43.5mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 5.9mg; vitamin b6 0.2mg; folate 163.2mcg; sodium 1122mg; potassium 416mg; calcium 30mg; iron 3.6mg.