Tomato-and-Corn Pizza

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: We tested with Boboli Original Pizza Crust.