Tomato, Basil Pesto and Corn Pizza
Quick and easy to make with a prebaked Italian pizza crust and a trio of summer flavors in every slice!
Servings: 4 servings
Equipment
- parchment paper
Ingredients
- 3 small tomatoes sliced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 14-oz. package prebaked Italian pizza crust (like Boboli)
- 1/3 cup refrigerated pesto
- 1/2 cup fresh corn kernels 1 medium-size ear of fresh corn yields about 1/2 cup kernels
- 1/4 cup grated Parmesan cheese
- 1 teaspoon sugar
- 8 ounces fresh mozzarella sliced
- 3 tablespoons fresh whole or torn basil leaves
Instructions
- Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
- 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.
- Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.