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Location: Texas, United States

Monday, September 27, 2010

Tomato-And-Corn Pizza

From Southern Living.

3 small plum tomatoes, sliced (I used campari tomatoes)
1/4 tsp salt
1/8 tsp pepper
1 Boboli crust
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels (I used frozen)
1/4 cup Parmesan cheese
1 tsp sugar
8 oz fresh mozzarella, sliced
3 Tbsp fresh basil leaves, whole or torn

Preheat oven to 450. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes. Place pizza crust on a parchment-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella cheese.

Bake at 450 degrees for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.

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