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Corn and Tomato Pizza
Corn and Tomato Pizza is a tasty meal that's easy to make with pre-made crust and pesto. Use fresh-picked corn and tomatoes to make it spectacular.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Author Renee Dobbs
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3
small plum tomatoes
sliced
-
1/2
teaspoon
table salt
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1/4
teaspoon
fresh ground pepper
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1
pre-baked pizza crust
14 ounce package
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2/3
cup
pesto
store-bought or homemade, divided
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1/2
cup
corn kernels
divided
-
1/4
cup
grated Parmesan cheese
-
8
ounces
fresh mozzarella cheese
sliced
-
1/4
cup
thinly sliced red onion
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3
tablespoons
torn fresh basil leaves
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Heat oven to 450°F. Line a baking sheet with parchment paper.
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Place tomato slices on paper towels. Sprinkle tomatoes with salt and pepper. Let stand for 20 minutes.
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Cover tomato slices with more paper towels and press lightly.
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Place pizza crust on baking sheet. Spread 1/3 cup pesto on crust.
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Sprinkle half of the corn kernels and all the Parmesan cheese on crust.
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Top with mozzarella, tomatoes, and red onion. Sprinkle remaining corn kernels on top.
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Put small dollops of remaining pesto on pizza.
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Bake for 15 minutes.
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Remove pizza from oven and sprinkle basil leaves on top.
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Slice and serve immediately.
Corn and Tomato Pizza is a tasty meal that's easy to make with pre-made crust and pesto. Use fresh-picked corn and tomatoes to make it spectacular.