Tomato-And-Corn Pizza

Name: Tomato-And-Corn Pizza
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

11 ingredients

4 steps

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

Directions

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.
4

Note: We tested with Boboli Original Pizza Crust.