Corn and Prosciutto Pizza

The idea for this pizza came about as a result of leftover ingredients we had in the fridge. We had corn from our fritters that we used as a topper for our Mutton Chili with Lentils, and we had Prosciutto from a Strata (we’ll post a recipe for this in the future) that my wife made for a big family breakfast. We figured it would be good because we love the “salty and sweet” combination…but we struggled a little with picking a sauce to use. In the end, we opted to go with the leftover tomato puree from the aforementioned chili recipe…but we would love to try this one again with a balsamic glaze next time!

That then brings us to the choice of cheese to use. Again, our selection was somewhat dictated by what we had on hand…We used a shredded Colby Jack and hoped for the best (and it worked better than we thought!). That said, we think a few others would go very well on this pizza too:

  • Fresh thinly sliced Mozzarella
  • Freshly grated Asiago
  • Mild Cheddar (this would work well if using a BBQ sauce)
  • Thinly sliced or shredded Manchego

Time: 30 Minutes (plus time to make the crust if you’re making that from scratch)


  • Pizza Crust (Check out our homemade Pizza Dough Recipes)
  • Sauce of your Choosing (we recommend tomato based sauce or balsamic glaze)
  • Prosciutto
  • Onion
  • Corn (freshly cut off the cob or frozen and thawed)
  • Cheese of your choosing (see the blurb above for some suggestions)


  • Place your pizza stone in the oven, and preheat the oven to 425 degrees F.
  • While your pizza stone and oven heat, slice your onion, and do whatever you need to do to prepare your cheese (slice, shred, grate)
  • When your stone is hot, carefully remove it from the oven, sprinkle down some corn meal (to avoid sticking), and place your dough/crust atop.
  • Spread your sauce around the crust, going close to the edge.
  • Then, add your prosciutto, onions, and corn.
  • Lastly, top everything off with your cheese.
  • Stash in the oven for 20-25 minutes, until your crust reaches your desired level of crispiness, and your cheese is melted and starts to brown just a tad.
  • Plate, devour, and enjoy!

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