Brooke is our resident recipe sharer, so it’s only natural that I first heard about this delish pizza from her. A couple of summers ago I was searching for new recipes and Brooke came to the rescue with a boatload of recipes, including this one.
Okay, it was three recipes. Does three constitute a boatload? Let’s pretend it does.
I’ll chime in with my notes after each.
- 3 small plum tomatoes, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 (14-oz.) package prebaked Italian pizza crust – the Boboli Wheat is pretty rad but really, anything will work. Anything that is pizza crust, that is. Don’t try using cardboard. That would be bad. Sidenote: someone in college actually attempted to warm pizza and didn’t remove it from the cardboard box before putting it in the oven. That was a mistake.
- Parchment paper – this isn’t absolutely necessary, as I have made the pizza sans parchment paper. But it does help reduce stickage.
- 1/3 cup refrigerated pesto – this can be homemade or jarred, I’ve used both and both taste delicious. However, I don’t use 1/3 cup. I just use as much as it takes to cover the pizza crust. Actually, maybe I do use 1/3 cup and don’t know it. Hmmmm.
- 1/2 cup fresh corn kernels – fresh, frozen, whatevs!
- 1/4 cup grated Parmesan cheese – that’s a fact. I really do use 1/4 grated Parmesan. Measured and all.
- 1 teaspoon sugar
- 8 ounces fresh mozzarella, sliced
- Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
- While you’re waiting for the moisture to drain from the tomatoes, pre-heat your oven to 450°.
- My goal is to dirty up as many dishes as possible to give the illusion of more work for me. I’m sure my husband is on to this.My plan goes a little something like this:
- Plate to cut the tomatoes
- Plate to slice the mozzarella – my mozzarella has no salt added, which I suppose is good since I just did the Salt and Pepa (Slide, Push It!) to the tomatoes. The package says that it’s easy open. But don’t believe their lies, because it was not.
- Bowl to mix together corn, Parmesan, and sugar
- Measuring cups! Measuring spoons! Mixing spoons! NO UTENSIL LEFT BEHIND!
- Place pizza crust on a parchment paper-lined baking sheet; spread with pesto (however much or little you’d like).
- Bake at 450° for 14 minutes or until cheese is melted and golden. While you’re waiting for the pizza to cook, snack on leftover tomatoes. YUM!
- Remove from oven. Try not to shove directly in mouth to avoid burning oneself (trust me on this one) and enjoy!
The original recipe is on MyRecipes.com but I made some modifications.