Oddly enough, one of my least favorite things about being a food blogger (besides the dirty dishes) is going to the grocery store. I mean, it's definitely not because I have a bizarrely vivid memory of getting lost in the deli department of my local grocery when I was 4-years-old and frantically searching for my mom who was actually just a few feet away or anything like that. There's really no room for anymore childhood trauma on this blog anyhow. I don't like going to the grocery store because I never really know how many times I'll have to test a recipe to get it right, and in turn, how much of an ingredient I should buy. So, I always tend to err on buying way too much because I am literally the laziest person ever and the thought of making two or three trips to the grocery in a day pains me. But some times, way too much of something is, well, way too much.

Case in point: Last week I went to go buy ingredients for corn & blueberry ice pops that Matt and I were making and then all of a sudden I had an entire grocery basket full of corn and the Whole Foods lady was like "dang, that's a lot of corn what are you doing with that much corn" and I was like "making popsicles!" and she was like "ew what?" Anyway, the popsicles took way less testing than anticipated so now we have SO MUCH CORN. The funny thing about corn is, unlike pizza, you can definitely have too much of it.

So, with a fridge full of corn, and a mouth full of corn, and a mind full of corn, I looked to the Internet to get rid of it all. It didn't take that long because I had remembered that Cynthia from Two Red Bowls had recently taken corn and made it bad ass by charring it in miso butter and adding bacon and garlic scapes. Short story even shorter, she inspired me to toss some corn around with butter and cured meat and herbs. And then I thought "hmm, that'd make a good pizza." And well, here ya go! Happy pizza making, friends!

ALSO, PSA, You need to watch this hilarious and slightly terrifying video of Mary Kate and Ashley Olsen singing about pizza.

Sweet Corn, Prosciutto, & Arugula Pizza

makes 1 pizza, 6 - 8 slices

Crust, adapted from here

1/4 oz active dry yeast
1 t white sugar
1 cup warm water (about 25 seconds in the microwave will do)
2.5 c unbleached all purpose flour
1 t salt
2 T olive oil + 1 T for greasing hands and pans

Preheat the oven to 450*F
Whisk the yeast, sugar, and water together and let sit in a warm place for 10 minutes, until it begins to bubble and appears creamy. If it does not bubble, the yeast was most likely old, in which case you can start this step over with new yeast.
Once the yeast mixture has rested for long enough, pour it into the bowl of a stand mixer.
Add the flour, salt, and olive oil and mix with the dough hook on low until it begins to come together as a dough and there is no excess loose flour in the bowl, about 1 minute.
Turn the speed to high and kneed the dough for 5 minutes until smooth and elastic.
Grease your hands with extra olive oil and roll the dough onto a greased surface, and shape it into a large flat disk, the size of your desired finished pizza. About 12" is perfect.
Roll the edges in slightly with you fingers to create the "crust" and follow the instructions below for preparing the toppings and baking.

Toppings

1 large sweet corn cob
2 T butter, melted
1/2 t salt
1/2 t pepper
1/t red pepper flakes
1 T chopped fresh oregano + more for garnish
2 T chopped fresh red onion + 1/2 red onion slices
6 oz prosciutto (separated into two 3 oz portions)
1 cup cherry tomatoes, halved
1/2 Parmesan cheese, shredded or sliced thinly
3 T olive oil

Use a serrated knife to cut the corn kernels off of the cob and place them in a medium mixing bowl.
Add the salt, pepper, red pepper flakes, oregano, 2 T chopped red onion, 3 oz prosciutto, and melted butter and mix it all together with a spoon.
Drizzle 1-2 T olive oil over the pizza dough and top evenly with the corn mixture.
Bake for 18 - 22 minutes, until the crust begins to brown and the prosciutto is crispy.
While the pizza is baking, mix together the arugula, one tablespoon olive oil, salt and pepper to taste, red onion, and tomato. Set aside.
Remove the pizza from the oven and top with the arugula salad, followed by the remaining 3 oz prosciutto and the Parmesan cheese.
Slice and serve immediately.