Categories
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Tomato-and-Corn Pizza |
Tips: To remove the kernels, stand the shucked
corn cob in the center of a large bowl,
small end down. Starting at the top, make
downward strokes with a sharp knife.
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Prep Time: 10 min
Cook Time: 44 min
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Yield:4
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INGREDIENTS: |
| 3 |
small plum tomatoes, sliced |
|
| 1/4 tsp |
salt |
|
| 1/8 tsp |
freshly ground pepper |
|
| 14 oz pkg |
prebaked italian pizza crust |
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|
parchment paper |
|
| 1/3 cup |
refrigerated pesto |
|
| 1/2 cup |
fresh corn kernels |
|
| 1/4 cup |
grated Parmesan cheese |
|
| 1 tsp |
sugar |
|
| 8 oz |
fresh mozzarella, sliced |
|
| 3 tbsp |
fresh whole or torn basil leaves |
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DIRECTIONS:
- Preheat oven to 450`F. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
- Place pizza crust on 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`F for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.
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