southwest goat cheese pizza . sprouted kitchen

With all the traveling lately, I haven't really had the chance to get excited about the produce bounty as the warm weather rolls in. I think fresh produce is just incredible. The taste, nutrition, cullinary possibilities... it fascinates me. All the berries and cherries and asparagus and big leeks have me anxious to be in kitchen. Fruits and vegetables that are delicious on their own, make the quickest of meals with a few more little steps.

We ate arepas in New York last week at this awesome little spot called Caracas. Their dough was like this corn tortilla-pita-type thing, and I attempted to mimic it in a pizza crust. I wasn't going to replicate it exactly, as some things are best left wonderful in your memory, but it turns out cornmeal adds a nice little texture difference to your everyday pizza crust. The only suggestion I'll make based on experience, is roll the dough out as thin as you possibly can. The cornmeal makes for a denser crust (maybe better with corn four? haven't tried), so paper thin helps it from overpowering the toppings. If you are playing with spring/summer vegetables that pair well with sweet corn, it's worth a shot.

southwest goat cheese pizza . sprouted kitchen

southwest goat cheese pizza . sprouted kitchen


I make half of this dough recipe. For this pizza, I replaced one of the cups of flour with a whole grain cornmeal. The corn taste is pretty mild, but it makes for little crunchy nibs in the dough. You could use your favorite recipe or purchase dough from your local pizza shop. Because corn is gluten free, don't swap out any more than 1/3 of the flour quantity to ensure elasticity. 

I'm giving amounts for topping one pizza, simply double it if you're making two. 

  • 1/2 cup creme fraiche, room temperature
  • sprinkle of smoked paprika
  • 1 shallot, thinly sliced
  • 1 charred poblano pepper*
  • 1 ear of corn, kernels removed
  • 1 cup crumbled goat cheese
  • 1 packed cup baby arugula
  • 1/2 cup cilantro
  • 1 tsp. extra virgin olive oil
  • juice of half a lime
  • pinch of salt and pepper

southwest goat cheese pizza . sprouted kitchen

southwest goat cheese pizza . sprouted kitchen

southwest goat cheese pizza . sprouted kitchen

Preheat the oven to 500'. Prepare the dough according to instructions and set up your pizza stone or parchment line a baking sheet.

Collect all of your topppings together. Roll the dough out super thin, about 1/8'' (if you use corn meal, thin as you possibly can!). Transfer the dough to your parchment lined sheet.

Spread the creme fraiche across the top. Sprinkle a bit of smoked paprika on top (chipotle powder works too if you like it spicy). Distribute half the goat cheese, the poblanos, shallots, corn and the rest of the goat cheese. Bake in the upper third of the oven for 12-15 minutes until the top browns in parts. Turn the oven to broil and cook another minute.

Remove the pizza to cool. In a bowl, combine the baby arugula, cilantro, oil, lime juice, and pinch of salt and pepper. Toss gently to coat. Top the pizza with the greens and cut as you wish.

* To char the peppers, set them over an open flame on the stove, or a grill. Char all sides well. Remove the peppers to a bowl and cover with plastic wrap. Allow them to steam for at least ten minutes, this makes the skin easier to peel. Once they are cool enough to touch, rub off the charred skin. Discard the stem and seeds and chop into small pieces.

southwest goat cheese pizza . sprouted kitchen

southwest goat cheese pizza . sprouted kitchen

Reader Comments (62)

This looks amazing! Never thought about putting corn on a pizza before.

Carina xx

May 23, 2013 | Unregistered CommenterCarina

Fantastic! Can't wait till we get fresh corn around here...I am so making this!

May 23, 2013 | Unregistered Commentersara

I'm excited to try out cornmeal in a pizza crust! I love making pizza, and trying out new crusts is always fun. I'm also a big fan of Southwest-inspired food, so this will be heavenly. Thanks!

May 23, 2013 | Unregistered CommenterDiane @ Vintage Zest

I would never have paired corn and goat's cheese before, but as soon as I saw this, I wondered why not? They would be perfect together, one tangy and creamy, the other bright and sweet. yum.

May 23, 2013 | Unregistered CommenterSarah

Stunning & fresh!

May 23, 2013 | Unregistered Commenterthecitygourmand

yummmm :)

May 23, 2013 | Unregistered CommenterNicole Franzen

This looks sublime. Screams summer and outdoor gatherings in every way. Thanks for another inspiring recipe and as always, GORGEOUS photography. Happy summer to you.

May 23, 2013 | Unregistered Commenterdana

This looks fantastic, but if you ever want to give arepas a shot, there's a recipe on epicurious that is billed as "Adapted from Caracas Arepa Bar," which is super easy and good:

I sometimes make the filling described, but more often it ends up being beans, goat cheese, and sauteed cabbage. (We eat meat, but not a lot, at my house.) Maybe next time, I'll give your pizza toppings a shot!

May 23, 2013 | Unregistered CommenterMeghan

Lovely idea and beautiful pictures.

May 24, 2013 | Unregistered CommenterRoger Stowell

Hi! I'm so glad you liked the arepas! I come from Venezuela (but I live in Italy) and i miss them so much, specially for breakfast. I just wanted to let you know that in general, at all the places I've traveled I've always found the corn flour to make arepas, just look for it at the asian or southamerican supermarkets. Its called Harina Pan ( and the only thing you have to do is add some water and salt, for the basic dough recipe. Its also great stuff if you add grated carrot to the dough, and also beet (they end up purple, so pretty), grounded flaxseed, etc. When you have mixed the ingredients its important to let it breathe a bit (just leave for 15 min so the flour finishes absorbing all the water). After that, just put it in a hot pan, without oil or anything. MMM so yummy! As for the filling, we venezuelans tend to be quite conservative, they are only to be filled with salty stuff like ham and cheese, meat, chicken, even fish. But I believe that anyone can choose whatever filling they like best, Ive seen german friends eating it with butter and jam and they say they love it! Anyways, hope it gives you ideas!!! Cheers!

May 24, 2013 | Unregistered CommenterSofia

Love this recipe, very original and sounds delicious.

Hi Sarah, I normally use a no-knead pizza dough but when using a pizza dough that needs to be rolled, I have found that sprinkling the work surface with corn flour before the rolling task, helps creating a crunchy pizza dough (I have tried this with my greek pita dough and also works very well, the pita breads are soft but crispy).

May 24, 2013 | Unregistered CommenterOndina Maria

Mmm, corn and charred poblano pepper is probably one of the flavour combinations I miss most since moving away from Mexican-influenced cuisine. Looks beautiful, and I'm always hoping to try more and more pizza dough recipes until I find the perfect one. Thanks for this!

May 24, 2013 | Unregistered CommenterIrina @ wandercrush

This looks heavenly! And is so perfect for summer!

So jealous of you California peeps and your access to prime-ish summery things right now. I'll gladly pick up your cornmeal sub-in maneuver and use it for a little something with some beets that are kind of languishing in my fridge right now though. Sounds perfect.

May 24, 2013 | Unregistered CommenterLaura

Looks so delicious! I love trying different pizza toppings!

May 24, 2013 | Unregistered CommenterKaren A

Your blog is the most inspiring one ever, I love every single post and recipe!

May 24, 2013 | Unregistered CommenterHongi

This pizza looks tantalizingly good! Love the colors and rustic quality!

May 24, 2013 | Unregistered CommenterTrisha @ Vignette

Weeeet dream right there. Yes'm.

May 24, 2013 | Unregistered CommenterBev Weidner

Weeeet dream right there. Yes'm.

May 24, 2013 | Unregistered CommenterBev Weidner

Thanks for the great inspiration for my weekend fiesta!

May 24, 2013 | Unregistered CommenterRissBee

Could I just eat that crust by itself please? I love the texture it has. But it all looks so fresh and healthy!

May 24, 2013 | Unregistered CommenterMallory

One of the best pizzas I ever had also had corn on it (with BBQ sauce and other goodness), but I could never quite recreate it at home. But, I think this version trumps it. (creme fraiche and goat cheese? yes.) And! I have everything for this in my fridge right now, including pizza dough. Dinner tonight I think! xo

May 24, 2013 | Unregistered Commentersarah

I loved eating arepas when we honeymooned in Venezuela! This looks like a great pizza version and I'm a sucker for corn, so you had me there. I always dust my baking sheet with cornmeal before I place pizza dough...I love the texture of it.

May 24, 2013 | Unregistered CommenterGiulia

This is so beautiful Sara!

When it comes to food, this is my absolute favorite time of year! Nothing beats fresh fruit and veggies...

May 24, 2013 | Unregistered CommenterJade Sheldon

This pizza looks and sounds delicious! :)

I'm so glad you got to eat at Caracas while in NYC! It's one of my favorite little nooks and one that I ALWAYS recommend to people when coming to the city. If their arepas inspired this pizza, then it's a must-have!

May 24, 2013 | Unregistered CommenterJoanne

This pizza combo sounds great. I recently purchased your cookbook and I love it. I have tried many of your recipes and they are fantastic!

May 24, 2013 | Unregistered CommenterKelly

This looks amazing. Corn is not ready yet here in New Hampshire, but when it is, this recipe is on the top of my list. Thank you so much!

May 24, 2013 | Unregistered CommenterDena

This looks amazing. Corn is not ready yet here in New Hampshire, but when it is, this recipe is on the top of my list. Thank you so much!

May 24, 2013 | Unregistered CommenterDena

Another gorgeous recipe! I love throwing corn on unusual dishes during the summer - this is a must try!

Sneaky use of the tilt-shift, Hugh. I had to call Shaun over to help me wrap my head around the overhead corn shot. PURDY. Looking forward to a hug next week, Sara.

May 24, 2013 | Unregistered CommenterKels

when i think of a southwest dish i often think of something heavy and overly cheese-y. this pizza looks like a great balance between spicy and cheese-y and also wholesome and healthy. i will have to try swapping some flour for cornmeal, awesome idea :)

May 25, 2013 | Unregistered CommenterLindsey

I love the combo of fresh corn and roasted poblanos! I'm definitely going to try that pizza crust too. Thanks for linking to it!

May 25, 2013 | Unregistered CommenterVanessa

This looks amazing! I love goat cheese and the sweet corn with the charred poblano pepper sounds like a tasty combination.

May 25, 2013 | Unregistered CommenterJustina

Wow! This sounds like a great recipe. Gonna try it today. Thank you guys.

May 26, 2013 | Unregistered CommenterGunter

This looks yummy! I'm going to try substituting ricotta for the goat cheese (not a fan of goat's milk).

May 27, 2013 | Unregistered CommenterMark

oh, i love the notion of doubling up the corn here, under and over. please send a slice, asap!

May 27, 2013 | Unregistered Commentermolly

I love goats cheese ! Your recipe sounds delicious.

May 28, 2013 | Unregistered Commentergotowaniomania

We made this for dinner last night... it was AMAZING! Easy, fresh, and summery. Love it!

May 29, 2013 | Unregistered CommenterLaura

This sounds so great! I haven't made it to the farmers' market yet this year. I'll have to drag myself there this weekend—I know I'll be rewarded with beautiful local produce. Oh the possibilities!

May 29, 2013 | Unregistered CommenterKathryne

This sounds so great! I haven't made it to the farmers' market yet this year. I'll have to drag myself there this weekend—I know I'll be rewarded with beautiful local produce. Oh the possibilities!

May 29, 2013 | Unregistered CommenterKathryne

We do Friday pizza night at our house and I was in need of a fresh, new, creative recipe! I could put summer corn on anything! Thanks for the idea, Sara... again, Genius. Just looks delish. Can't wait for Friday!

May 29, 2013 | Unregistered CommenterTaylor Engle

Being a big fan of corn, this recipe is a must try for me.

Love the pics too!

May 30, 2013 | Unregistered CommenterKaira

Corn was a staple on homemade pizzas of my childhood - but this recipe looks much better! Like the grown-up and slightly better for your version! Jalapeno anything is a winner in my house and I like the idea of pairing the corn with the savoury goat's cheese.

I must also say that I have now read every post on your blog and have just gone to buy your book - cannot wait for it to arrive in the mail and get cooking!

May 30, 2013 | Unregistered CommenterSophia

I have to say I made this last night and it was amazing!!! Thanks for posting!

May 30, 2013 | Unregistered CommenterKristina Wagner

I love arepas! We had a ton of them when we went to Colombia a few years ago. I love that you combined the flavors/textures into a pizza. Also, it's so great that you've been traveling so much - enjoy this time! xo

May 30, 2013 | Unregistered CommenterKasey

I made this twice this week and it's fantastic. Love the corn and arugula. Threw on some fresh mozza as well. Thanks for sharing!

May 30, 2013 | Unregistered CommenterPaige

This reminds me of an old recipe from the Laurel's Kitchen cookbook - A Pretty Corny Pizza. It's pizza made with a cornmeal and yellow squash crust, a smokey chili onion sauce, and cheese - I always substitute goat cheese when I make it. I'd love to see how you would adapt this recipe:

May 31, 2013 | Unregistered Commenterchrista

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>