And I'm a sucker for magazine covers. How perfect is this for summer?
In the July issue there was a recipe for Tomato & Corn Pizza, which happen to be 3 of my favorites! I can't get enough homegrown tomatoes & Bixby corn in the summer!
We make pizzas on Sunday nights a lot, so this was one I couldn't wait to try! It was so yummy, light, and summery!
Tomato & Corn Pizza
3 small plum tomatoes, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (14-oz.) package prebaked Italian pizza crust (I used Boboli, or you could make your own)
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels
1/4 cup grated Parmesan cheese
1 teaspoon sugar
8 ounces fresh mozzarella, sliced
3 tablespoons fresh whole or torn basil leaves
1. Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
2. 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.
3. Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.