real life test kitchen: pizza with fresh tomatoes, mozzarella and corn pesto

This is one of our favorite recipes to use repeatedly during the month of August! Enjoy!

I’ve decided that in these last few weeks of summer, I’m going to eat as much fresh corn as I can. However, corn straight off the cob is a getting little a dull. There was a recipe in the August Martha Stewart that caught my eye — grilled pizza with cheesy corn and fresh tomatoes. I decided to make it last week while we were housing in Maine. It’s a pretty straightforward recipe, but instead of a tomato sauce base, there’s a pureed corn spread. I know that might sound weird, but trust me, it was great. The corn is mixed with garlic and parm cheese and it infuses the pizza with a real kick. It’s like corn pesto! I used store bought whole wheat pizza dough, and opted to bake it in the oven instead of the grill. I’m sure that would be delicious. Let me know if any of you try it that way! Here’s my take on Martha’s recipe:

Pizza with Fresh Tomatoes, Mozzarella and Corn Pesto

What You Need:
1 store-bought whole wheat pizza dough
1 1/3 cups corn kernels (about 2 ears)
1/4 cup Parmesan cheese
1 minced garlic clove
2 tablespoons extra-virgin olive oil + more for pan
Coarse salt
2 small tomatoes thinly sliced
4 to 6 ounces mozzarella, thinly sliced
1/2 cup fresh basil leaves, torn

Directions
1. Let dough sit at room temperature (in package) about an hour.

2. Preheat oven according to dough instructions (about 350).

3. Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks. (Note: I didn’t have a food processor at our house, so I minced finely by hand and then smashed a bit by sprinkling with pinch of salt and smashing with the side of a butcher’s knife.)

4. Lightly oil a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest a bit, and then restretch.

6. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella.

7. Bake in oven for about 15 minutes, until mozzarella has melted.

8. Top with basil, and serve.

More ideas for pizza dough:
Calzone with Broccoli Rabe and Olives

Pizza on the Grill

Arugula Lemon Pesto


Meg-hirta Pizza

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