Corn Pizza with Corn Béchamel and Pickled Peppers

Makes one 14-inch pizza This pie is an exercise in building big flavors from a single ingredient: corn. The béchamel doubles up on corn, with a cob-infused milk and kernels pureed into the creamy sauce. (Make a double batch and stir cheddar cheese into the extra béchamel to make a corny mac and cheese or queso sauce for nachos.) More charred corn tops the pie, adding little bursts of summery flavor to every bite.

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Step 1

In a medium skillet (preferably cast-iron or nonstick), toast the corn kernels over high heat until well browned all over, about 5 minutes. Set aside.

Step 2

Preheat the oven to 500°F. Place a pizza stone, pizza steel, or baking sheet in the oven to preheat. Stretch the dough into a 14-inch round and place on a floured pizza peel. Spread the béchamel evenly over the dough with a spoon or rubber spatula. Top with the cheeses. Sprinkle the corn, scallions, and jalapeño evenly over the top. Bake the pizza on the preheated pizza stone, steel, or baking sheet until crispy on the bottom, 10 to 12 minutes. Arrange the pickled peppers over the pizza immediately after it comes out of the oven. Top with the mint and tarragon and serve.

Step 3

The Takeaway Pickled peppers are a classic pizza topping, but I wanted to make a version that would taste especially good with corn, so I added lime zest and juice to the mix. These peppers are great on sandwiches or chopped up into a tomato salad.