I love the taste of this recipe! Definitely a keeper - however, I have made it with Boboli and also with other pre-made crusts and homemade crust as well and sometimes it turns out soggy. I have used fresh moz cheese and fresh tomatoes and both fresh and frozen corn. But when I bake it - sometimes one of the ingredients releases water and makes the dough soggy after it sits for a few minutes to rest after baking. Could it be the corn or the fresh moz? I always add a little more sugar and bump up the fresh basil but I noted other people have eliminated the sugar. I think it is a great addition
Photo: Jennifer Davick; Styling: Lydia Pursell
More From Southern Living
- 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
- 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.
- Note: We tested with Boboli Original Pizza Crust.
Only you will be able to view, print, and edit this note.Add Note