Corn and Arugula Pizza

Recipe creation is one of my favorite things to do. Will always asks me how I came up with the ingredients, but I there isn't a specific rhyme or reason. I just think of the flavors I like, and then what will mix well, and go from there. This Corn and Arugula Pizza is the perfect recipe to finish out summer! If you have a Big Green Egg, I highly suggest finishing the final cooking portion on there, as it will really give the corn a good flavor. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 1 Pizza Crust (you can get yours from Trader Joe's, Publix, or make this recipe from Southern Living that I swear by.)
  • 1 Cup Formaggio Cheese 
  • 1 Cup Parmesan Cheese 
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Salt with Parsley 
  • 1 Tablespoon of Butter 
  • 1/2 Cup of Cream
  • 2 Medium Ears of Corn 
  • 1 Cup of Arugula 
  • 1 Teaspoon of Cracked Pepper


  1. Make your crust according to directions. Preheat oven to 350 degrees. You will form the crust out into a pie shape and bake for about ten minutes, until it gains form and crusts slightly. 
  2. While your crust is in the oven, clean your ears of corn and shave off the cob. 
  3. In a small saucepan over medium heat, melt butter and then add, cream, onion salt, garlic powder, 1/2 cup of parmesan, 1/2 cup of formaggio. Whisk continually until sauce forms and thickens. remove from heat. (remaining cheese is for topping)
  4. Remove crust from oven and pour cream sauce over, spreading evenly. 
  5. Next you will top with your corn and cheese topping. Lastly you will sprinkle cracked pepper over the surface. 
  6. Increase oven temperature to 375 degrees, bake pizza for 15 more minutes or until warm and bubbly. We like our crust toasty so I do mine a tad longer. Let cool slightly, then top with arugula and serve. 

Styling and Recipe, Christina, Huckleberry Collective and Photos by Laura Mccarty