Recipe Box: Tomato and Corn Pizza

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


  1. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
  2. While you’re waiting for the moisture to drain from the tomatoes, pre-heat your oven to 450°.
  3. 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!
  4. Place pizza crust on a parchment paper-lined baking sheet; spread with pesto (however much or little you’d like).
  5. 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!
  6. 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 but I made some modifications.