Tomato-and-Corn Pizza

Recipe from Kristen Gambill

Ingredients
Ingredient Checklist
  • 3 small plum tomatoes, sliced 
  • ¼ teaspoon salt 
  • ⅛ teaspoon freshly ground pepper 
  • 1 (14-oz.) package prebaked Italian pizza crust 
  • Parchment paper 
  • ⅓ cup refrigerated pesto 
  • ½ cup fresh corn kernels 
  • ¼ cup grated Parmesan cheese 
  • 1 teaspoon sugar 
  • 8 ounces fresh mozzarella, sliced 
  • 3 tablespoons fresh whole or torn basil leaves

    Directions
  • Step 1
    Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
  • Step 2
    Place pizza crust on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.
  • Step 3
    Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.
  • Step 4

    Note: We tested with Boboli Original Pizza Crust.