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Smoky Sweet Corn & Okra 2.0

Smoky corn puree, buffalo mozzarella, oven-roasted okra, grilled fingerling potatoes, cherry tomatoes, grated Parmesan



Ingredients: 1 ball of dough flour for dusting

semolina flour for pizza stone salt & pepper olive oil 1 cup cherry tomatoes 5-8 fingerling potatoes, halved ½ pound fresh okra, trimmed on top just before the ridge (you don’t want them to open) 1 ball buffalo mozzarella, shredded handful of grated Parmesan

For the corn puree: 2-3 ears of corn, shucked & cleaned (you’ll need about 2 cups of corn kernels total, so it depends on the size of the corn) ½ teaspoon paprika 1 15-ounce can of great northern white beans ¼ cup vegetable broth 1 teaspoon minced garlic 1 teaspoon cumin ½ teaspoon liquid smoke ¼ cup fresh basil, chopped salt & pepper to taste

Directions: Start up your grill and preheat your oven to 450° F. When the grill is hot, toss your potatoes in olive oil with some salt & pepper and then lay them, cut side down in the center of the grill. Grill these until they are brown and starting to puff up on the bottom, then remove them with tongs and set aside.

Meanwhile, cut the kernels off of your ears of corn and toss them with a bit of olive oil, plus the paprika and some salt & pepper. Lay them out on a baking sheet.

In a separate bowl, toss the okra with olive oil, salt & pepper, and lay them out on a second baking sheet. Roast both baking sheets in the oven for 10 minutes, flipping the corn halfway through.

After 10 minutes, flip the okra and put them back in the oven for another 10 minutes, or until slightly browned on all sides. Take them out and increase the oven temperature to 550° F.

While the okra is roasting, combine the puree ingredients (minus about ½ cup of corn) in a food processor, pulsing until fully combined—you’ll want a consistency similar to hummus.

When your oven is hot, prepare your dough using the instructions on the right. After you’ve baked your dough for a minute, take it out and brush it lightly with olive oil. Spread an even layer of the puree across the pizza, followed by the shredded mozzarella.

Next, add the okra, potatoes & cherry tomatoes. Sprinkle with the remaining corn and the grated Parmesan, and a couple cracks of black pepper. Pop it in the oven and bake until the cheese has melted and the crust is a nice golden brown, then take it out and enjoy!


*This recipe was adapted from a vegan pizza we found on this blog.

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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