A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra crispy. If you don't have a rectangular pizza stone, use a heavy baking sheet instead. Serve with a green side salad for a winning weeknight combination.
1 pound refrigerated fresh pizza dough
1 tablespoon plain yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as Rao's)
1 large tomato, thinly sliced
2/3 cup fresh corn kernels (from 2 ears)
3 1/2 ounces fresh mozzarella cheese, torn (about 1 cup)
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup loosely packed basil leaves, torn
1/4 teaspoon crushed red pepper
1 teaspoon olive oil
1 tablespoon balsamic glaze
Est. added sugars 2g
How to Make It
Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)
Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough rectangle on the cornmeal. Let stand 5 minutes.
Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.