Low Sodium Summer Sweet Corn Pizza
Savor the fresh, vibrant flavors of summer with our Low Sodium Summer Sweet Corn Pizza—a healthier twist on a seasonal favorite. This delightful recipe features a crispy whole wheat crust topped with a creamy blend of low-sodium ricotta and mozzarella cheeses, sweet kernels of fresh corn, and a hint of brightness from lemon zest and chopped herbs like basil and parsley. With a quick prep and cook time, this pizza is perfect for a light, wholesome meal or a summer gathering. Finished with a drizzle of olive oil and optional red pepper flakes for a touch of heat, this low-sodium pizza delivers big on flavor without sacrificing heart-healthy choices. Whether enjoyed as a main dish or served alongside a fresh salad, it’s a must-try for pizza lovers looking to keep things delicious and nutritious!
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Recipe Information
Ingredients
- 1 12-inch portion Whole wheat pizza dough (low sodium or homemade, unsalted)
- 2 tablespoons Olive oil
- 1 cup Fresh sweet corn (kernels cut from the cob)
- 1 cup Ricotta cheese (low sodium or homemade)
- 1 cup Mozzarella cheese (low sodium, shredded)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh basil (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 0.5 teaspoons Cracked black pepper (optional)
- 1 teaspoon Lemon zest
- 0.25 teaspoons Red pepper flakes (optional, for a hint of spice)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour a clean surface and roll out the pizza dough into a 12-inch round. Transfer the rolled dough to a sheet of parchment paper for easy handling.
Brush the surface of the dough with 1 tablespoon of olive oil, leaving a small border around the edges for the crust.
In a mixing bowl, combine the ricotta cheese, minced garlic, chopped parsley, lemon zest, and cracked black pepper (if using) until smooth.
Spread the ricotta mixture evenly over the pizza dough, leaving the crust edge bare.
Sprinkle the shredded mozzarella evenly over the ricotta layer.
Scatter the fresh sweet corn kernels across the pizza, pressing them lightly into the cheese to help them stick.
Drizzle the remaining tablespoon of olive oil over the pizza and transfer it (with the parchment paper) onto the preheated pizza stone or baking sheet.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Carefully remove the pizza from the oven. Garnish with the chopped fresh basil and a pinch of red pepper flakes (if desired). Let the pizza cool for a minute before slicing and serving.
Serve immediately and enjoy this low-sodium, summer-inspired pizza masterpiece!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.2 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1351 mg | 104% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
