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.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Credit: Photography: Victor Protasio; Food Styling: Kellie Kelley; Prop Styling: Thom Driver

Recipe Summary test

15 mins
25 mins
Serves 6 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

285 calories; fat 7.3g; saturated fat 3.1g; mono fat 1.9g; poly fat 1.1g; protein 10g; carbohydrates 43g; fiber 6g; cholesterol 12mg; iron 1mg; sodium 552mg; calcium 12mg; sugars 5g; added sugar 2g.