I have been wanting to make this pizza for a year. Finally some fresh corn was on sale and I whipped up the pizza. Oh my goodness, it is so delicious, I cannot tell you… every piece is like a little piece of summer. And absolutely delicious!!
Start with 3 small plum tomatoes that you have sliced, line them up on a paper towel and sprinkle ¼ t. of salt over the tomatoes. This step will draw the water out of the tomatoes. Very important if you don’t want a wet pizza… and who does. Next season the tomatoes with 1/8 t. of pepper.
Spread 1/3 c. of pesto over an Italian type pizza crust, I used Boboli’s crust.
Okay, here is where you are going to challenge my sanity… Cynthia, you are crazy, corn on a pizza? Trust me. Take one ear of corn, cut off the kernels in a bowl, that keeps the mess to a minimum. You should have ½ c. of kernels.
Add ¼ c. of Parmesan cheese and 1 t. sugar to the corn. Mix well. Spread the corn over the pesto sauce.
Slice 8 ounces of fresh mozzarella cheese and place on top of the corn mixture.
Top with the sliced tomatoes.
Bake at 400 degrees for 14 to 15 minutes or until the cheese has slightly browned on the top.
Once removed from the oven, top with 3 T. of chopped fresh basil.
If you miss summer cooking, my friend, this pizza will do the trick. Remind you of summer days by the pool, eating fresh produce and making easy dinners. Heaven on a plate!!! Easy to make and very delicious!!!
Tomato and Fresh Corn Salad
- 3 small plum tomatoes, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 (14-oz.) package prebaked Italian pizza crust
- 1/3 cup refrigerated pesto
- 1/2 cup fresh corn kernels
- 1/4 cup grated Parmesan cheese
- 1 teaspoon sugar
- 8 ounces fresh mozzarella, sliced
- 3 tablespoons fresh chopped leaves