3 small plum tomatoes, sliced
1/4 tsp. salt
1/8 tsp. fresh ground pepper
1 (14 oz.) package prebaked Italian pizza crust
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels
1/4 cup grated Parmesan cheese
1 tsp. sugar
8 oz. fresh mozzarella, sliced
3 Tbsp. fresh whole or torn basil leaves
Preheat oven to 450 degrees. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
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.
Bake at 450 degrees for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.
This recipe aired 082013