Audrey Sherman Kelly’s Summertime Sourdough Green Egg and Corn Pizza
Audrey Sherman Kelly

Audrey Sherman Kelly

Audrey Sherman Kelly’s Summertime Sourdough Green Egg and Corn Pizza

One of my favorite summer ingredients is corn. It adds so much flavor to any pizza and can be paired with everything from rich cheese, salty meats to leafy greens. You can add different herbs and spices to it or simply shuck it and add it to the pie. This particular pizza adds a fresh egg on top, the yolk giving it an additional silky richness to accompany the sweetness of the corn and balance out the greens.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

25 mins total time

15 mins active time


Makes 1 pizza



  • bread flour icon
    Bread flour

    for dusting

  • pizza dough ball icon
    1 pizza dough ball

    (See Audrey Kelly’s Summertime Sourdough Pizza Dough recipe)


  • ear fresh corn icon
    1 ear fresh corn

    kernels cut off (about 1 cup)

  • roasted jalapeño slices or another hot pepper icon
    1 oz roasted jalapeño slices or another hot pepper
  • garlic clove icon
    1 garlic clove

    chopped, (about 2 tsp)

  • extra-virgin olive oil icon
    2 tsp extra-virgin olive oil
  • greens icon
    1 cup greens

    (such as kale, spinach, beet greens, chard)

  • shredded mozzarella cheese icon
    1 cup (3 oz) shredded mozzarella cheese
  • fresh egg icon
    1 fresh egg
  • basil leaves icon
    Basil leaves

    to serve

  • chopped chives icon
    Chopped chives

    to serve


  • 1Before prepping your toppings, preheat the Smart Oven® Pizzaiolo. With the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 750°F, the Top Temp to 650°F and the Top Control to Even heat. This can take up to 20 minutes.
  • 2Mix together corn kernels, roasted jalapeños, garlic and olive oil in a bowl.
  • 3Once the oven has preheated, on a heavily floured counter, push dough ball, making a 10-inch circle, then transfer to the floured peel.
  • 4Top with the greens and shredded mozzarella. Sprinkle the corn and jalapeño mixture on top. Crack the egg in the center.
  • 5Cook for 3 minutes, turning halfway through cooking. After 1 minute, switch the Top Control to Crust only.
  • 6Transfer to a board, top with basil and chives and serve.
Main course

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