Summer Corn and Tomato Pizza
This Summer Corn and Tomato pizza from the Pizza Party Card Deck by Jennifer Abernathy is loaded with roasted corn, fresh basil, and sun-ripened cherry tomatoes. Summer on a crust.
Ingredients
- 2 ears fresh corn roasted and kernels removed
- 1 ½ cups cherry tomatoes halved
- ¼ cup chopped fresh basil
- 2-3 TBSP garlic minced
- 1 tsp dried oregano
- ¼ tsp salt
- ½ tsp ground black pepper
- 2 TBSP Dijon mustard optional
- 1 cup shredded mozzarella cheese
- Olive oil for drizzling
- 1 store-bought pizza dough stretched and formed into a 12-inch round.
Instructions
To roast the corn:
- Roast the corn until lightly charred.Grill Method: Grill corn over medium-high heat for 8–10 minutes, rotating occasionally.Oven Method: Roast at 425℉ (220℃) for 20–25 minutes.
- Once cool enough to handle, slice the kernels off the cob.
To make this pizza:
- Preheat oven to 450℉ (230℃).
- In a bowl, combine roasted corn, cherry tomatoes, basil, garlic, oregano, salt, and pepper.
- Spread Dijon mustard over your pizza dough. If not using mustard, drizzle dough lightly with olive oil instead.
- Sprinkle mozzarella cheese evenly over the dough.
- Top with the roasted corn and tomato mixture.
- Bake for 12–14 minutes or until the crust is golden brown and the cheese is melted and bubbly.
- Finish with extra fresh basil, flaky salt, or a drizzle of olive oil if desired.
Notes
Using fresh California corn and ripe cherry tomatoes makes a huge difference in this recipe. Roasting the corn first adds a slightly smoky sweetness that pairs perfectly with the juicy tomatoes and fresh basil. For even more flavor, sprinkle freshly grated parmesan over the pizza right before serving.
Nutrition
Serving: 1sliceCalories: 191kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 11mgSodium: 562mgPotassium: 148mgFiber: 2gSugar: 5gVitamin A: 321IUVitamin C: 8mgCalcium: 84mgIron: 2mg
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