I was passing by in front of a pizza restaurant today.
Oh God, it smelled so good. Just by smelling of their pizza, I can tell their pizza is the best in local or even in entire states.
So on the way to go home, today’s dinner had decided to be a pizza. Classic margherita pizza sounds great too, but today, I’d give a twist on my pizza and make it as my signature dish.
I had cream cheese on my ref and some whole kernel sweet corn left, so today’s pizza is tomato-less but tasty one!
I think it is similar one to popular Asian bakery bread. Mellow cream cheese with corn topped with fresh herbal aroma of parsley, you’ll be in love with this east meets west pizza!
Cream Cheese Corn Pizza
- ⅛ large onion
- 3-5 tablespoon sweet corn – drained
- 3~5 mushroom – chopped
- ½ tablespoon olive oil
- ½ pack of cream cheese
- ½ cup soy milk
- Some garlic powder
- Some black pepper
- Some parsley
- 1 pizza crust
- Cook veggies
In a medium pan, put olive oil and bring it to medium high heat. Add onion, mushroom, corn, and onion.
When the veggies got golden brown color, add cream cheese and soy milk. Sprinkle garlic powder, parsley, and black pepper to add flavor.
- Spread cream cheese on pizza crust
- Baking time!
Transfer pizza in oven and bake for about 15-20 min. Sprinkle some more parsley.
Mmm, rich and creamy flavor!
Try it once and decide which one you prefer, margherita or this cream corn pizza! Will your answer match with your pasta dish of marinara or alfred? It’s totally fine if your answer is “BOTH!” 😉