Options

Format:
Include:
PRINT
See more
Photo: Jennifer Davick; Styling: Lydia Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Pursell

Tomato-and-Corn Pizza

Southern Living JULY 2010

  • Yield: Makes 4 servings
  • Total:44 Minutes

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

Preparation

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.

advertisement

Go to full version of

Tomato-and-Corn Pizza recipe

advertisement