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Ingredients
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Dough
Corn & Toppings
Seasoning & Finishing
Method
Dough
Preheat
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available.
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (about 10–12 oz dough). Transfer the stretched dough to a sheet of parchment paper dusted with a little flour or cornmeal. Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.
Corn & Toppings
Prepare corn
If using fresh corn: remove kernels from the cobs. If using frozen: thaw and drain well, pat dry. In a skillet over medium-high heat, add 1 teaspoon olive oil (use from pantry). Add the corn kernels and cook, stirring occasionally, until lightly charred and golden in spots, about 4–6 minutes. Season with 1/4 teaspoon salt and set aside to cool slightly.
Cook pancetta
In the same skillet over medium heat, add diced pancetta. Cook until fat renders and pieces are crisp, about 5–7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, reserving rendered fat in the pan. Spoon off excess fat if there is more than 1 tablespoon; leave a little for flavor.
Prepare ricotta mixture
In a bowl, combine ricotta (3 cups), minced garlic, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Stir until smooth and season to taste. If the ricotta is very thick, stir in 1–2 teaspoons water or milk to loosen to a spreadable consistency.
Assemble pizza
Spread the ricotta mixture evenly over the stretched dough, leaving a 3/4-inch rim for the crust. Scatter the shredded mozzarella evenly over the ricotta. Distribute the charred corn and crisp pancetta over the cheese. Scatter the thinly sliced hot peppers across the pizza and sprinkle grated Parmesan over the top.
Baking & Finishing
Bake
Using a pizza peel or the back of a baking sheet, transfer the pizza on its parchment to the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is deeply golden and cheese is bubbly. Rotate once halfway for even browning if needed.
Remove pizza from oven and let rest on a cutting board for 2 minutes. Drizzle with 1 tablespoon olive oil and optional 1 teaspoon chili oil or hot honey if you want a sweet-spicy finish. Scatter torn basil leaves over the pizza and finish with additional freshly ground black pepper to taste.
Slice into 6 wedges and serve immediately.