Recipe: Roast Corn & Tomato Pizza

We're never really very adventurous when it comes to pizza. I like tomato on my cheese pizza and Keith likes pepperoni and we rarely stray from that combo. Earlier this summer we made a very tasty and simple salad with corn, tomato, chicken and avocado. So when I saw this recipe on Kendall's blog Keeping Up with the Joneses I thought it would be worth giving a try, since I know we love these flavors. And it was SO worth the try!

Roast Corn & Tomato Pizza
For Kendall's printer-friendly version click here.

Ingredients
3 small plum tomatoes, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (14-oz.) package prebaked Italian pizza crust
Parchment paper
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

Preparation
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.

Note: I used Freschetta thin pizza crust and added grilled chicken for extra protein.

I've made it twice in the last week, and the second time was just as wonderful as the first!