Becky Luigart-Stayner for Country Living

Garlicky Spinach, Corn, and Onion White Pizza

Name: Garlicky Spinach, Corn, and Onion White Pizza
Prep time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 5 tbsp. unsalted butter; 1/4 c. finely chopped yellow onion; Kosher salt; 1 small clove garlic, chopped; 1/4 c. all-purpose flour; 2 c. whole milk; 2 large ears corn; 2 tbsp. plus 1 teaspoon olive oil, divided, plus more for brushing and drizzling; Kosher salt and freshly ground black pepper; 1 medium red onion, cut into 1/2-inch-thick slices; 1 large bunch spinach, stems discarded; 2 cloves garlic, chopped; All-purpose flour, for dusting; 1 recipe Basic Dough for Grilled Pizza (or 2 pounds premade pizza dough), at room temperature; Semolina flour, for dusting; Flaky sea salt; Grated Parmesan and chopped Calabrian chili peppers or other jarred spicy peppers, for serving

This garden-fresh pie is perfect for white-pizza fans!

By Lindsay Maitland HuntPublished: Aug 14, 2025

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Yields:

4 serving(s)

Prep Time:

1 hr 10 mins

Total Time:

1 hr 40 mins

This yummy homemade white pizza pie is like eating straight out of the garden! Chopped garlic, summer-ripe grilled corn, and fresh spinach pair up to make an elegant pie that you can serve up with a glass of wine for a classy backyard gathering. You know it’ll be a hit!

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Ingredients

For White Sauce:

5 Tbsp. unsalted butter
1/4 cup finely chopped yellow onion
Kosher salt
1 small clove garlic, chopped
1/4 cup all-purpose flour
2 cups whole milk

For Pizza:

2 large ears corn
2 Tbsp. plus 1 teaspoon olive oil, divided, plus more for brushing and drizzling
Kosher salt and freshly ground black pepper
1 medium red onion, cut into 1/2-inch-thick slices
1 large bunch spinach, stems discarded
2 cloves garlic, chopped
All-purpose flour, for dusting
1 recipe Basic Dough for Grilled Pizza (or 2 pounds premade pizza dough), at room temperature
Semolina flour, for dusting
Flaky sea salt
Grated Parmesan and chopped Calabrian chili peppers or other jarred spicy peppers, for serving

Directions

1. Step 1Make the white sauce: Melt butter in a medium saucepan over medium-low heat. Add onion and season with salt. Cook, stirring frequently, until translucent, 6 to 8 mins. Add garlic and cook, stirring occasionally, until fragrant, about 30 secs. Add flour and cook, stirring frequently, until slightly thickened and starting to stick to the bottom of the pan, 1 to 1 1/2 mins.
2. Step 2Gradually whisk in milk. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thick enough to coat the back of a spoon, 3 to 4 mins. Strain through a fine-mesh strainer. Cool to room temperature.
3. Step 3Make the Pizza: Preheat grill to medium-high, set up for direct heat; place a grill pan directly over heat. Brush corn with 1 teaspoon oil and season with kosher salt. Toss onion with 1 tablespoon oil in a bowl and season with kosher salt. Place corn on grill grates and onion in grill pan. Grill, turning occasionally, until corn is charred, 4 to 6 minutes, and onion is tender, 7 to 10 minutes. Transfer corn to a cutting board and cut kernels off cob.
4. Step 4Heat garlic and remaining tablespoon oil in a large skillet over medium heat. Cook, stirring occasionally, until garlic is golden brown, 1 to 2 minutes. Add spinach and cook, stirring often, until wilted and moisture has evaporated, 3 to 4 minutes. Transfer to a wire-mesh sieve. Press with a spatula to release any moisture.
5. Step 5If grilling, heat grill to high (between 500°F and 550°F) set up for direct heat. Place a pizza stone on the grill grates and heat for 20 minutes. If baking, preheat oven to 475°F or 500°F with a rack in the top two-thirds of the oven. Place a pizza stone on the rack and heat for at least 45 minutes.
6. Step 6Shape and top the pizza: On a floured work surface, working with one ball of dough at a time, stretch dough into a 12-inch circle. Generously dust a pizza peel with semolina flour; transfer dough to peel (reshape if needed). Brush rim with olive oil and sprinkle with sea salt. Top with 1/2 cup White Sauce, leaving a 1-inch border, then with one-quarter corn, onions, and spinach.
7. Step 7Cook the pizza: To grill: Slide pizza onto stone, close grill, and cook, rotating halfway through, until golden brown, 6 to 9 minutes. If the bottom is browning too quickly, transfer the pizza back to the peel and place a wire rack on the stone. Return pizza to the rack and continue to cook. To bake: Slide pizza onto the stone and bake until edges are golden brown, 10 to 12 minutes.
8. Step 8Transfer pizza to a cutting board. Serve topped with Parmesan and chiles. Repeat with remaining dough and toppings.