½450g ballstore-bought pizza doughat room temperature
1large earsweet cornkernels removed
½226g ballfresh mozzarella
pinchchili flakes
5slicesprosciutto
1cupbaby arugula
Instructions
Position rack in bottom third of oven then preheat to 500˚F. Line a baking sheet with parchment paper.
In a small saucepan, melt butter over medium-low heat. Add garlic and thyme; cook until sizzling, about 1 minute. Add flour, stirring until a paste forms. Cook as mixture bubbles, stirring constantly, for about 2 minutes. Gradually pour in milk in a slow stream while whisking constantly. Add pepper and salt. Increase heat to medium and bring to a simmer, stirring constantly; cook until thickened enough to coat the back of a spoon, about 2 to 3 minutes. Add Parmesan, stirring until melted. Remove from heat and set aside.
On a lightly floured surface, roll or stretch dough to a 12-inch round. Transfer to prepared sheet.
Spread Parmesan sauce onto dough. Top with corn. Tear mozzarella into large chunks and scatter on top; sprinkle with chili flakes. Bake in bottom third of oven until crust is golden brown and cheese is bubbling, about 12 to 15 minutes.
Remove from oven. Drape slices of prosciutto on top and scatter with arugula. Add more fresh cracked pepper and Parmesan, if desired.