Charred Corn, Tomato, and Basil Pesto Pizza
This Charred Corn, Tomato, and Basil Pesto Pizza uses fresh ingredients from your garden for a light summer meal. Packed with seasonal flavors and ingredients, this is the perfect dish for all summer occasions - from a gathering with friends to an easy family dinner. The delicious sauce is pesto with Basil, topped with lots of Colby Jack cheese and fresh mozzarella balls.
Ingredients
- 1 (14-16 ounce) ball store bought or homemade pizza dough, divided in half
- 6 tablespoons
Buitoni Pesto with Basil - 1 cup cherry tomatoes, , halved
- 1 cup charred sweet corn, (about 2 ears; see notes on how to char)
- 1 cup shredded Colby Jack cheese
- 4 ounces sliced fresh mozzarella cheese or fresh mozzarella balls
- salt and pepper
- 4 basil leaves, torn
- Parmesan for serving
Instructions
- Preheat oven as high as your oven will go (450-500 degrees F). Place your pizza stone or baking sheet in the oven 30 minutes before cooking to get it hot.
- Divide pizza dough in half. Roll out each ball of dough in a circle on parchment paper to 1/4 inch thick. Spread each dough circle with 3 tablespoons of basil pesto. Sprinkle each pizza with 1/2 cup of tomatoes, 1/2 cup of corn, 1/2 cup of Colby Jack cheese, and 2 ounces of mozzarella.
- Carefully place the parchment on the preheated pizza stone or baking sheet and bake for 8-12 minutes or until crust is golden brown and cheese is bubbly.
- Season with salt and pepper. Garnish with fresh basil and Parmesan for serving.
Notes
HOW TO CHAR CORN
There are a few ways you can char corn. You can do it on the grill, in a skillet, or over a gas stove flame.- ON THE GRILL - Heat the grill over medium-high heat and oil the grate. Cook for about 5-7 minutes, turning every few minutes until all sides are charred.
- SKILLET - Cut the corn off the cob. In a large skillet, add about a tablespoon of olive oil and heat over medium-high heat. Add the corn and cook until corn starts to char and get black spots.
- GAS STOVE - Turn your gas stove over medium-high heat and position the ear of corn over the flame using tongs to hold it if needed. Reposition and turn the corn every few minutes until all sides of the corn are charred.