Sweet Corn Pizza
Corn isn’t just a delicious side, it makes a great topping for pizza too! Don’t let summer end without making this sweet corn pizza. The yummy combo of pesto, sweet corn, tomatoes and basil will have you asking for a second (or third) slice.
Servings: 6 slices
Calories: 247kcal
Ingredients
- 1/2 lb pizza dough
- 1/3 cup dairy free pesto
- 1 1/2 cups shredded vegan mozzarella
- 1 ear fresh Dandy sweet corn
- 1 zucchini or yellow squash, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 handful fresh basil leaves
- 1 pinch salt and red pepper flakes
Instructions
- Pre-heat your oven to 500 degrees and put your pizza stone in the oven. If using store-bought dough, pull it out of the fridge to warm up on the counter for a bit.
- Lay a large piece of parchment onto the countertop or sprinkle it with flour. Stretch out your pizza dough in a circular motion; flattening (if needed) using a rolling pin until you have a 12-inch circle. If you have a pizza peel, sprinkle some flour on it and place the stretched-out dough on the peel.
- Once your pizza dough is flat and ready to be cooked, use a spoon to spread a layer of the basil pesto around the dough leaving a little bit for the crust.
- Sprinkle with mozzarella cheese, then layer with the zucchini, cherry tomatoes, and fresh corn kernels.
- Transfer the pizzas into the oven and bake for 15-18 minutes until the crust is golden.
- Remove pizza from the oven. Season with salt, pepper, and red pepper flakes. Top with fresh basil leaves then slice and serve.
Video
Nutrition
Serving: 1slice | Calories: 247kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 687mg | Potassium: 142mg | Fiber: 2g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg