Who doesn’t like corn chowder? I for one have both a hot and a cold version on rotation.

But what’s even better than corn chowder itself? Corn chowder pizza. Yeppers, you read that right. Corn chowder pizza. All the flavors that work together to make such a great chowder are sauteed, then layered on top of a bechamel sauce and mozzarella cheese. Tastes just like the soup. But pizza.

Don’t believe me? You’ll just have to try it then.

Ingredients:

pizza dough, homemade or store bought (i use about 10 oz for individual pizzas, 24 oz for family style)

ap flour

bechamel, homemade or store bought

mozzarella cheese

2 Tbsp butter

1/4 cup corn kernels

1 baby gold potato, thinly sliced

1/4 cup sliced and washed leek

1/2 carrot, peeled and thinly sliced

1/2 a rib of celery, sliced

1 garlic clove, peeled and sliced

Directions:

Preheat oven to 450.

20 minutes before baking, remove dough from packaging, dust with flour, and let sit.

Melt butter in a saucepan on medium heat. Add leeks, garlic, corn, potatoes, celery and carrots. Sauté until vegetables have begun to soften. Remove from heat and set aside.

Line a baking sheet with parchment paper, and dust with flour.

Flour hands, and make sure dough has flour on it, then stretch to form circle.

Par bake dough for 3-5 minutes on top shelf and 3-5 minutes on bottom shelf.

Remove crust from oven. Top with bechamel sauce. Top with layer of mozzarella cheese.

Place sautéed vegetables all over pizza, making sure to space out the same vegetables so that you get a variety in every bite.

Sprinkle a bit more mozzarella over the top.

Bake until cheese is golden brown.