Pizza with Corn and Chili

Poblano chiles are prepped for Majka’s corn pizza. Photo by Rachel Valley

Pizza with Corn and Chili

Courtesy of Alex Sherry, owner, Makja Pizzeria + Bakery in Sacramento, CA.
Servings 5


  • 1 pound store-bought pizza dough ball
  • 1 ear fresh corn, corn kernel removed
  • 1 poblano chili, deseeded and diced
  • 1/4 small red onion, thinly sliced
  • 9 ounces mozzarella cheese , shredded and divided
  • 4 ounces feta cheese
  • 1 lime
  • olive oil, for brushing
  • 1 small bunch cilantro


  • Preheat oven to 500 degrees F.
  • Spread and flatten pizza dough out until it’s 14 inches in diameter. Layer 8 ounces of mozzarella on dough.
  • On top of cheese, add red onion, poblano chile, and corn kernels. Crumble feta and layer atop vegetables, then add rest of mozzarella on top.
  • Bake until golden brown, about 10 minutes. Cut into slices. Brush with olive oil, and garnish with cilantro and lime as desired.