SWEET CORN PIZZA WITH DAN PEARSON

Dan’s reputation for pizza began with Pizzamarole, a long-running pop-up at Le Rigmarole that quickly gained a cult following.

Today, Oobatz is celebrated for bold, flavour-driven pizzas, built from dough and sauces made entirely in-house. The olive-oil-slicked crusts are devoured to the very last bite, night after night. From 6pm until close, the oven rarely rests with around 120 pizzas sold, almost always to a full house.

When we visited one Wednesday afternoon, the seven-strong team was setting up for the evening rush. Dan took us through how they handcraft their Corn Pizza before the doors opened for another sold-out night.

He scattered the kernels across stretched sourdough, balanced with buffalo mozzarella, caciocavallo and a hint of soy. Once baked, he added a dusting of Parmesan, a splash of olive oil and some parsley. A recipe that brings out the corn’s natural sweetness against a wonderfully soft, chewy crust.

Hand-harvested on their family farm in Brassac, Tarn-et-Garonne, Isabelle and Gérard’s Sweet Corn is picked at peak ripeness to preserve the tenderness of every kernel. Exceptionally sweet, it’s as good raw as it is cooked.

The couple’s farm, rooted in peaches, plums and cereals since 1968, is now certified High Environmental Value and Global Gap. Their commitment to sustainable farming runs deep: plant-based fertilisers to nurture the soil, natural pollinators to sustain the crop, and a focus on flavour above all.

Here in the UK, we source our Organic Sweet Corn from James in Ipswich.

SWEET CORN PIZZA

INGREDIENTS

For one 30cm pizza

250g pizza dough ball, stretched to 30cm
60g Corn kernels, cut from the cob
80g buffalo mozzarella, torn into small pieces
20g caciocavallo cheese, grated
Small handful of thinly sliced red onion
A few drops of soy sauce
1 tbsp garlic oil

After baking

20g grated parmesan
Freshly cracked black pepper
Light drizzle of olive oil
Pinch of chopped parsley
Pinch of Maldon Sea Salt

METHOD

1. Spread the fermented sourdough pizza dough thinly into a 30cm dough circle.
2. Generously sprinkle the Corn kernel onto the dough.
3. Add the small pieces of torn buffalo mozzarella.
4. Top with grated caciocavallo cheese, and the thinly sliced red onion spread evenly on top.
5. Finish off with a few drops of soy sauce drizzled over.
6. Bake the pizza for around 5 minutes at 480°C in a pizza oven.
7. Finally, top the freshly baked pizza with grated parmesan, freshly cracked black pepper, a drizzle of olive oil, chopped parsley and a pinch of Maldon Sea Salt to finish.

Who’s behind Oobatz?

Oobatz was founded by Dan Pearson together with Robert and Jess, the duo behind sophisticated French restaurant, Rigmarole and Folderol, a natural wine bar and artisanal ice cream shop.

Dan grew up in Maine, USA, before moving to Paris to study Politics at the American University of Paris. After graduate school, his interest in food led him to start making sourdough bread and pizza. He honed his skills in Maine, Madrid, and Paris, running Circus Bakery and working at Ten Belles along the way.

Why a pizzeria?

For Dan, pizza was the perfect way to bring together sourdough and great produce. The two things he cares about most. As he puts it: “There’s nothing like a good pizza.”

What’s Dan’s philosophy in the kitchen?

His approach is simple: less is more. Dan focuses on high-quality, seasonal ingredients that speak for themselves. Each pizza is built around one standout ingredient, with everything else designed to highlight and elevate its flavour.

Tell us more about the Sweet Corn pizza.

When Dan put sweet corn back on the menu, the whole neighborhood was buzzing. The pizza balances the natural sweetness of Isabelle and Gérard’s corn with a kick of homemade chili oil. A perfect expression of Oobatz’s style.

Favourite spot in Paris for a sweet treat?

JJ Hings Ice Cream (just like Yui from Dreamin’ Man).