Pizza with Corn, Tomatoes, and Basil

Another simple recipe to use what's abundantly in season right now... Use plum tomatoes if you can because they are not as juicy as other varieties. If you want to use very juicy tomatoes, try to drain them a bit first or your pizza will be soggy.

1 14-inch pizza crust
olive oil
2 cups chopped seeded tomatoes
1 1/2 cups fresh corn kernels (about 1 ear, 2 if small)
1 1/2 cups chopped fresh basil (loosely packed)
Salt and pepper to taste
2-3 oz. shredded mozzarella

Preheat the oven to 450 degrees. Paint the pizza crust with olive oil, then pre-bake for about 7 minutes.

After pre-baking the crust, remove it from the oven and spread the tomatoes, corn, and basil on top. Sprinkle with salt and pepper, then top with mozzarella. Bake for another 10-12 minutes, until crust is done and cheese begins to brown.

Serves 3-4.