Gorgonzola–Sweet Corn Pizza
I don't know why, but for some reason the Koreans love corn (and ranch) on their pizza. It probably stems from some deeply-rooted romanticization of the American West: corn, Manifest Destiny, the heaviest salad dressing known to mankind. But actually, the combination makes a lot of sense: corn, when roasted, gets chewy and inexplicably sweeter; Gorgonzola is the ideal base for a white pizza like this, because it has character, body, and intense savoriness; and as ever, basil adds a floral note — but the real clincher is the masochistic drizzle of ranch sauce (and I use the word "sauce" loosely; it's literally a bottle of Hidden "Vale/Dell/Glen/Geologic Window"). The ranch picks everything up; it's just delicious.
1 pint heavy cream
2 ounces Gorgonzola Naturale
1 cup canned sweet corn, thoroughly drained
Handful fresh basil leaves
Handful ricotta salata
Ranch dressing, for topping
1 cup warm water (110 degrees, at least)
1 packet dry-active yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil, plus more for the bowls
3–3 1/2 cups all-purpose flour
This truly is the easiest pizza in the world. The most difficult part, honestly, is the gorgonzola sauce. That's why you might want to start with that first: Simmer the heavy cream for about 45 minutes, until thickened like a white sauce. Then, off the heat, whisk in the Gorgonzola. Set aside.
For the dough, all you need to do is mix the yeast into the warm water, along with the sugar, salt, and olive oil. Let this sit for about 5 minutes, or until you see some foam on top. In a stand mixer with a dough hook (should you be lucky enough—otherwise, just with a strong wooden spoon), fold in the flour until it comes together into a thick ball/mound.
Knead your dough; that is, put your considerable body weight into it whilst simultaneously pressing into it with the palm of your hand, folding it over and over to activate the gluten in the flour. Form this into two nice balls and place those into two olive oil–greased bowls, brushing the tops with more oil so they don't crust up. Cover with a towel and let rise, about 1 hour.
In an hour, take one of the dough balls and press into it to form a circular disc. Don't use a rolling pin; just, grab it by its edge and rotate so it stretches naturally. Alton Brown can show you how to do this.
Once you've got a nice, flat dough disc, lay it on a baking sheet. Spoon the Gorgonzola sauce onto the surface (you can be generous; it'll be great). Top with the corn and a few basil leaves; and bake at 500 degrees F for 10–15 minutes. The crust should be golden brown, and the CORNGONZOLA (uh, the corn plus Gorgonzola sauce) should be caramelized and bubbly.
To finish the pizza, top with the ricotta salata and a decent drizzle of ranch.