Preheat the oven to 425 F / 220 C.
Combine warm water, sugar, and yeast in a bowl. Set on the stovetop and let sit for 5 minutes.
While waiting, dice the onion.
After letting the yeast mixture sit, add the bread flour and salt and mix to combine.
Knead the dough in the bowl for 5 minutes. It will be kind of sticky!
Return the bowl to the stovetop and let the dough rise for 45 minutes.
While the dough rises, make the sauce. In a pan, add the diced onion, butter, salt, and freshly cracked black pepper. Cook on medium heat until translucent.
While cooking the onion, mince the garlic cloves.
Once the onion is done cooking, add the garlic and cook until fragrant, roughly 30 seconds.
Reduce the heat to low. Add the flour and mix until evenly combined.
1/4 cup at a time, add the cream to the sauce. Stir after each addition and wait until the sauce has thickened slightly before adding more.
Add more freshly cracked pepper, as desired. Once the sauce has thickened slightly (it shouldn't be thin, but should still be able to "run" a little bit when you drag a spoon across the pan), take the sauce off of the heat.
Now, make the pesto: Add the herbs, sunflower kernels, garlic, salt, black pepper, and 2 tablespoons of olive oil to a food processor. Blend to combine.
Continue to add 2 tablespoons of olive oil, blending after each addition, until you have a total of 8 tablespoons of olive oil in the pesto.
Finally, prepare your toppings. Slice the cherry tomatoes in half.
Cut the corn off the cob. Then, cut the corn into a mixture of small chunks and individual kernels.
Cook the corn in some olive oil (or any neutral oil...or more butter) on medium heat for roughly 3-4 minutes. You're just precooking it a bit before putting it on the pizza! You can add extra salt and pepper to the corn at this point, if desired.
Once your dough has risen, spread your pizza dough onto a circular pizza pan. Cook at 425 F / 220 C for 5 minutes.
Once the dough has pre-baked, top it as follows: white sauce, 75% of the cheese, the toppings minus the pesto, and then the remaining 25% of the cheese.
Bake at 425 F / 220 C for 15-17 minutes.
Top with your pesto and enjoy!
