Summer Pizza | Corn, Pesto, Mozzarella, and Tomatoes

Summer Pizza | Corn, Pesto, Mozzarella, and Tomatoes

  • cherry tomatoes or 3 small plum tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • pizza crust (or you can use a Boboli)
  • 1/3 cup pesto
  • 1/2 cup fresh corn kernels
  • 1/4 cup grated Parmesan
  • 1 teaspoon sugar
  • 8 ounces fresh mozzarella
  • 3 Tablespoons fresh basil leaves


  1. Slice the tomatoes and place on a paper towel. Sprinkle with salt and pepper and let stand for 20 minutes while you prepare the remaining ingredients.
  2. In a small bowl, stir together the corn, sugar, and Parmesan cheese.
  3. Roll out the pizza dough on a floured-with-cornmeal-pizza-pan and spread the pesto all over the top.
  4. Cover the pesto with the corn mixture, mozzarella cheese, and tomatoes.
  5. Bake in a preheated 450 degree oven (the longer that it preheats the better, I try for at least one hour) for about 15 minutes. The cheese will be melted and the crust golden brown. Sprinkle with torn basil leaves.

Recipe via Baked Bree.

Mary Beth