Monday, March 2, 2015

Pizza with Corn, Dried Tomatoes, and Pesto

If you don't freeze anything else in the summer, it's worth putting away some local sweet corn. Slice it off the cob, blanch, cool, and freeze in ziploc bags...then bring it out when you want a taste of summer sweetness. It's a world away from the frozen corn you can buy at the store. Of course, while you're at it, you might as well freeze some pesto too...

1 14-inch pizza crust
olive oil
2-3 ounces shredded mozzarella
3/4 cup corn kernels (thawed if frozen)
1/4 cup rehydrated dried tomatoes, chopped
1/2 cup pesto

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the pizza crust, then distribute the corn and tomatoes over the cheese. Dot with blobs of pesto.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

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