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Tomato-and-Corn Pizza

Photo: Jennifer Davick; Styling: Lydia Pursell
Total time 44 mins
Yield Makes 4 servings

Ingredients

  • 3 small plum tomatoes, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14-oz.) package prebaked Italian pizza crust
  • Parchment paper
  • 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 whole or torn basil leaves

How to Make It

  1. Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.

  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.

  3. Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.

  4. Note: We tested with Boboli Original Pizza Crust.