Have you ever thought of adding creamed corn topping to your pizza? Well, if you haven’t, you have no idea how much you’re missing out. Imagine mixing raw corn kernels with parmesan, heavy cream, ricotta, and olive oil for a mouthwatering creamed-corn sauce. Add in salty, smoky, and spicy pepperoni with smoked mozzarella, and you have the perfect combo for your next pizza night. Here’s how to prep it.

Ingredients (for 4 Servings)

• 1-lb. pizza dough (you can use store-bought or make it yourself)
• 1½ cups fresh corn, divided
• ¼ cup ricotta
• ¼ cup grated parmesan
• 2 oz. sliced pepperoni
• 2 tbsp. heavy cream
• 1 small garlic clove, finely grated
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ¾ tsp. freshly ground black pepper
• 4 tbsp. extra-virgin olive oil, plus more for drizzling
• 8 oz. cherry tomatoes, halved (approximately 1⅓ cups)
• ½ cup grated smoked mozzarella (normal mozzarella works too)
• Fresh basil leaves (for serving)

How to Make Your Creamed Corn Pizza

Step 1 Preheat your oven to 500°F and let your pizza dough sit at room temperature for about 30 minutes (covered).

Step 2 In a food processor, add the ricotta, cream, parmesan, garlic, ¾ cup corn, salt, pepper, and 2 tbsp. olive oil, and mix until mostly smooth. Transfer the mixture into a small bowl and stir in ¼ cup corn.

Step 3 Grab a 13 by 9-inch baking sheet (or dish) and coat the bottom and sides with 2 tbsp. Oil. Place the pizza dough in the center of the sheet and gently stretch and press until it’s evenly distributed. If it springs back, then let it rest for a few more minutes. Take the creamed corn topping and spread it over the dough leaving a ½-inch border from the corners. Continue by topping with pepperoni, the remaining ½ cup corn, and halved cherry tomatoes.

Step 4 Bake for about 20 minutes until the crust is golden underneath and cooked through. Add the smoked mozzarella and put back in the oven for another 2 minutes until the cheese melts.

Step 5 Drizzle with olive oil and add fresh basil leaves. Enjoy!

Many travelers find that one of the most enjoyable experiences to take part in when in a foreign country is to taste some of their iconic and most popular national dishes. Food brings people together, nourishes them, and provides comfort. If one’s travels lead them into Palestine, here are three popular dishes that a must-try!

Find Excellent Falafel in Palestine

Falafel is made of chickpeas and is a dish packed with proteins. Although it’s considered to be one of Israel’s popular national dishes, it’s theorized that it might have actually originated in Egypt, Palestine, or Lebanon. In the 1950s, falafel started being sold as fast food in the street, wrapped in paper.

Chickpeas are ground up along with parsley, onions, cumin, and coriander. The mixture is then formed into small balls and deep-fried. Falafel is commonly served in pita bread and paired with pickled vegetables, hummus, garlic-infused yogurt, and tahini dip.

Hummus – a Popular Spread

One of the earliest mentions of hummus was in 13th century Egypt, however, the exact origins of this dish remain unknown. It’s a popular and nutritious spread that’s commonly added to pita flatbread or used as a dip for fresh vegetables.

Hummus is made from ground-up chickpeas combined with tahini, garlic, and lemon juice. It’s served topped with a drizzle of olive oil and sometimes flavored with paprika, cumin, or fresh herbs.

Maqluba – the Upside-Down Dish

Considered the national dish of Palestine, Maqluba can also be found in Iraq, Jordan, and Syria. This dish is made in one pot by layering different ingredients and boiling them until no liquid is left. The dish is then turned over to serve and garnished with chopped parsley or pine nuts.

There are several varieties of this dish. It can be made with lamb or chicken, and it can also be without meat. It always contains rice and different vegetables including eggplant, carrots, potatoes, onions, tomatoes, cauliflower, and others. It’s commonly served with yogurt and olives on the side and a salad of cucumber and tomato.