Recipe
Teriyaki Corn & Scallion Pizza
About
Level up pizza night with this Teriyaki Corn & Scallion Pizza, crafted by the culinary experts at the ZWILLING Cooking Studio. Baked to perfection—ideally using the ZWILLING pizza oven—this recipe trades traditional red sauce for a silky, umami-rich corn cream blended with garlic, crème fraîche, and Kikkoman Teriyaki BBQ Sauce- Original.
Topped with a melty blend of mozzarella and fontina, the pizza is finished with charred sweet corn glazed in Kikkoman Gluten-Free Oyster Sauce, fresh scallions, toasted sesame seeds, a zest of lime, and a final drizzle of teriyaki. The result is a vibrant balance of smoky, sweet, and savory flavor in every crispy slice.
Ingredients
- INGREDIENTS:
- 2 pizza dough balls, approximately 250–280 g each
- 1 bunch scallions, very thinly sliced and separated (white and green)
- 1 tablespoon neutral oil
- 6 ounces low-moisture mozzarella, shredded
- 4 ounces fontina, shredded
- CORN CREAM
- ½ cup crème fraîche
- 3 cloves of garlic, sliced
- 2 ears of corn, shucked and kernels cut
- 1 cup of heavy cream
- ¼ cup Kikkoman Teriyaki BBQ Sauce- Original
- ½ of a lemon, zested and juiced
- ½ teaspoon Kikkoman Toasted Sesame Oil
- TO FINISH
- 1 tablespoon toasted sesame seeds
- 1 ear of corn, shucked and kernels cut
- 1 tablespoon Kikkoman Gluten-Free Oyster Sauce
- Lime zest
- Kikkoman Teriyaki BBQ Sauce- Original, drizzle
- Optional: Kikkoman Chili Sesame Oil
Directions
- Preheat the ZWILLING pizza oven according to the manufacturer’s instructions.
- Lightly oil the corn and whole scallions.
- Char the corn until it develops dark spots and the scallions soften and blister. Alternatively, you can use a Demeyere fry pan to char or sauté the corn and scallions.
- Remove the kernels from the cob. Roughly chop the charred scallions.
- Blend crème fraîche, heavy cream, garlic, corn, scallions, Kikkoman Teriyaki BBQ Sauce Original, lemon zest, and juice until smooth. Taste and adjust the seasoning with salt and pepper.
- Stretch one dough ball into a 10–12-inch round.
- Spread with a thin layer of Teriyaki corn cream, leaving a ½-inch border.
- Scatter with mozzarella and fontina. Avoid overloading the pizza.
- Bake until the crust is blistered, crisp, and fully cooked, rotating as necessary.
- Finish with Kikkoman Oyster Sauce-glazed corn kernels, fresh scallions, sesame seeds, Kikkoman Teriyaki BBQ Sauce Original, and freshly grated lime zest. (optional: Kikkoman sesame chili oil)
- Repeat with remaining dough and toppings.
CHEF’S NOTE
The Teriyaki corn cream should be treated like a pizza sauce—not a dip. A thin layer provides enough umami without overwhelming the corn.
READY TO SEASON YOUR LIFE?
Explore Kikkoman recipes and products for home cooking and spice up your weeknight routine.
