This Feta Corn Pizza with Lime and Cilantro is Part One of my life-long love letter to the San Francisco Bay area. Chase and I lived in SF for three years while he was in school, and we spent all of our weekends (and an embarrassing amount of money) eating our way around the city. This pizza is inspired by The Cheeseboard Collective in Berkeley. Cheeseboard is the only pizza place I know that only serves one kind of pizza each day (all vegetarian) and still has a line out the door at all times.
If you’re in the area, you’ve got to try it! You can check the menu on their website so you know what to expect. Grab a couple of the green Papi Chulo sauces too – SO GOOD.
This pizza is the perfect combo of sweet from the summer corn, salty from the feta, and tangy from the lime juice (be generous!). If you have a pizza oven or another favorite way to cook your pies at home, adapt the recipe however you need to bake it your way! And if you need a pizza dough recipe, try my 72 Hour Pizza Dough made with sourdough starter.
My favorite way to make amazing pizza at home is on the stovetop/broiler with a cast-iron pan. I learned this method from Josey Baker Bread and haven’t looked back since. It is quick, easy, and makes amazing pizza. I am still dying for an outdoor pizza oven, mainly so my house doesn’t hit 80 degrees every summer pizza night.. but, until then, the cast-iron is my BFF. If you have two cast-iron skillets, you can stagger your pizzas and bake them faster (one on the stovetop, one under the broiler at the same time).
Feta Corn Pizza with Lime and Cilantro
- 16 oz pizza dough
- kosher salt
- 3 tbs olive oil plus more for cooking
- 2 tsp minced garlic
- 2 tbs poblano/pasilla pepper finely chopped
- 3 oz low-moisture mozzarella chopped into 1/2" pieces
- 2 oz feta crumbled into large pieces
- 1 cob sweet corn cut off the cob
- 2 tbs cilantro roughly chopped
- 1 lime
Prep the dough
- Divide the pizza dough into 2 equal sized pieces, about 8 ounces each. With lightly floured hands, gently shape piece into a smooth round and let rest while you prepare the toppings.
Prep the toppings
- Combine 2 tbs olive oil and minced garlic in a small bowl.
- Finely chop the poblano pepper. Dice the mozzarella into 1/2" cubes. Cut the sweet corn off the cob, and roughly chop the cilantro.
Cook the pizzas
- Heat a cast-iron skillet 10" in diameter or larger over med/high heat. Place an oven rack in the top of the oven and turn on the broiler to 500'.
- Add a generous drizzle of olive oil to the heated cast-iron and swirl the pan to coat the bottom of the pan.
- Stretch out one ball of pizza dough to fit your pan – between 8-10" depending on the stretchiness of your dough and the size of your pan. Once the oil is hot, add the stretched dough to the skillet.
- Work quickly to assemble the pizza in the pan. Sprinkle a pinch of kosher salt across the dough. Generously brush half of the olive oil/garlic mixture on the dough, including the edges. Add half of the poblano pepper, mozzarella, feta, and sweet corn.
- Continue cooking until the bottom of the pizza is a dark golden – use a fork to peek underneath. Once the bottom of the pizza is sufficiently browned, carefully transfer the skillet to the top rack of the oven, under the broiler (don't forget oven mitts!)
- Watch pizza closely under broiler. Cook 2-3 minutes, until cheese and crust are golden and bubbly.
- Transfer pizza to a cooling rack and top with cilantro and juice of 1/2 a lime. Repeat with other half of dough and remaining ingredients.