I thought the taste was fantastic. I used a pesto sauce that had an olive oil on top to keep it moist and it made the pizza a little "juicy" so my 4 year-old would only pick off the toppings, not eat the pizza. I'd use a drier pesto next time. I might also throw in a little garlic with the corn, just to amp up the flavor. This took the full 10 minutes to cook.
Photo: Jennifer Davick; Styling: Lydia Pursell
Yield: Makes 4 servings
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- 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.
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