Tuesday, August 16, 2011

Fresh Corn, Tomato, and Mozzarella Pizza

This pizza is awesome!  I'm a big fan of Margarita pizza and this is a delicious spin on it.  The pesto with the fresh corn and the creamy mozzarella baked on top, YUM!  It's a great way to use some of the wonderful vegetables from your garden.  It is super easy and comes together very fast.  This is a great weeknight meal.  This is definitely going into our pizza night rotation.


1 Cup Cherry Tomatoes, halved
1 Pizza Crust (Homemade or Refrigerated)
1/3 Cup Refrigerated Pesto
1 Cup Fresh Corn Kernels (You can use frozen, thawed)
1/4 Cup Parmesan Cheese
8 Ounces Fresh Mozzarella, Sliced
3 Tablespoons Fresh Basil Leaves, Sliced


Preheat oven to 450.  Place pizza crust on a pizza stone or baking sheet; spread with pesto.  Stir together corn and Parmesan.  Top pizza with corn mixture, tomatoes, and mozzarella slices.

Bake at 450 for 15-20 minutes or until cheese is melted and golden.  Remove from oven, and top with basil leaves.


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  1. What a great looking pizza, do you take orders? Sure wish I had a slice, it looks delicious! Hope you will have a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen