Childhood summers and grown-up indulgence all in one bite. With a chef’s touch and a deep love of seasonal ingredients, Taylor Madden transforms those simple flavors into something extraordinary.
Maize Pizza
by Chef Taylor Madden of Oenotri, Napa
Makes one 12 inch Pizza
Wine Pairing: Dry, crisp rosé
Ingredients:
2 cup of fresh corn
3/4 cup heavy cream
Fior Di Latte cheese or fresh mozzarella- 1 ball
1/2 cup cherry tomatoes cut in half or quarters if they are large
Saba ( a reduced grape must) another alternative could be reduced balsamic
Lemon Thyme – handful of sprigs ( some for crema and some for garnish)
Oenotri pizza dough which can be purchased from the restaurant, or your favorite home-made recipe
Preheat oven to 350 degrees
Corn Crema:
1. Heat the 1 cup corn kernels slowly with the cream and a few sprigs of lemon thyme
2. Once the kernels are tender, strain from the cream and set both aside
3. Pull out the whole sprigs of thyme
4. Blend the corn while slowly adding cream until smooth and creamy consistency, for a creamier outcome strain the mixture and season with salt. (you may not need all of the cream)
5. Set crema aside to cool
While crema is cooling, season your other 1 cup of corn with olive oil, salt, pepper and paprika and roast at 350 for 5 minutes
Assembly:
1. Stretch or roll your dough to 12″ or desired size
2. Spread your cooled crema evenly on the dough
3. Season your tomatoes with salt and spread evenly on the pie
4. Add your corn evenly on the pie
5. Dice or tear your mozzarella into smaller balls and place small pieces around, starting from the outer parts of the pie into the center
Bake in your desired type of pizza oven until evenly cooked, golden brown and cheese is melted
Pull out and lightly oil the crust with olive oil
Garnish with lemon thyme and drizzle with reduced balsamic or Saba
Cut and Enjoy!
Chef Taylor Madden stars in the kitchen at the beloved Oenotri in downtown Napa, known for its devotion to rustic southern Italian cooking and fresh, local ingredients (many grown in their own garden). A graduate of the Culinary Institute of America, Taylor has turned skill and knowledge into something quietly artful—creating dishes where the sum is truly greater than their simple, honest parts. There’s intention in every bite, but also nostalgic comfort—the mark of a chef who knows how to let the ingredients do the talking.
Photo credit: Gourmet Food and Wine Tours YouTube video “Interviewing Chef Taylor Madden at Oenotri in Napa”
