Charred Corn, Tomato, and Basil Pesto Pizza
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This Charred Corn, Tomato, and Basil Pesto Pizza uses fresh ingredients from your garden for a light summer meal. Packed with seasonal flavors and ingredients, this is the perfect dish for all summer occasions – from a gathering with friends to an easy family dinner. The delicious sauce is Buitoni Pesto with Basil, topped with lots of Colby Jack cheese and fresh mozzarella balls.
BASIL PESTO PIZZA
I love making this pizza in the summertime when the veggies are seasonally at their prime. The Pesto with Basil has such a fresh and bold flavor and as the base of this pizza, it helps the flavors of the veggies and cheese come together.
My husband joked that I had just cleaned out our fridge with this pizza because I used all of the foods that we eat weekly.
INGREDIENTS
- PIZZA DOUGH – You can use store bought pizza dough or homemade dough. Most grocery stores sell fresh pizza dough in their deli section.
- BASIL PESTO – The sauce on this summer pizza is a layer of fresh basil pesto made with basil, garlic, pine nuts, Parmesan and Romano cheese, and olive oil. I like to use this Buitoni Pesto with Basil. It’s such an easy way to add extra flavor and is the perfect base for this pizza. I always have it in my fridge, so this pizza was a fun new way to use it up!
- CHARRED SWEET CORN – Sweet corn on the cob that has been charred for a slight smoky flavor gives this pizza tons of flavor. Canned corn can be used but seasonally fresh corn is so good!
- CHERRY TOMATOES – The sweet tomatoes give this pizza a little pop of color and freshness.
- COLBY JACK CHEESE – Layers of cheese on any pizza are essential. I love the flavor of Colby Jack cheese with the fresh veggies.
- FRESH SLICED MOZZARELLA OR MOZZARELLA BALLS – Fresh mozzarella is dotted on top of the pizza for even more cheese.
- BASIL LEAVES – We use basil in the sauce for the pizza base and accentuate it with torn fresh basil on top. A perfect garnish!
- GRATED PARMESAN – Before serving, a little sprinkle of Parmesan cheese on top gives the pizza a salty bite.
- SALT AND PEPPER – Brings out the flavor of the whole dish.
Divide the pizza dough in half and spread with your creamy basil pesto.
Top with all of your toppings – charred corn, tomatoes, cheese, and basil – and bake!
HOW TO CHAR CORN
There are a few ways you can char corn. You can do it on the grill, in a skillet, or over a gas stove flame.
- ON THE GRILL – Heat the grill over medium-high heat and oil the grate. Cook for about 5-7 minutes, turning every few minutes until all sides are charred.
- SKILLET – Cut the corn off the cob. In a large skillet, add about a tablespoon of olive oil and heat over medium-high heat. Add the corn and cook until corn starts to char and get black spots.
- GAS STOVE – Turn your gas stove over medium-high heat and position the ear of corn over the flame using tongs to hold it if needed. Reposition and turn the corn every few minutes until all sides of the corn are charred.
Yield: 2 pizzas
This Charred Corn, Tomato, and Basil Pesto Pizza uses fresh ingredients from your garden for a light summer meal. Packed with seasonal flavors and ingredients, this is the perfect dish for all summer occasions – from a gathering with friends to an easy family dinner. The delicious sauce is Buitoni Pesto with Basil, topped with lots of Colby Jack cheese and fresh mozzarella balls.
-
1
(14-16 ounce)
ball store bought or homemade pizza dough, divided in half -
6
tablespoons
Buitoni Pesto with Basil -
1
cup
cherry tomatoes,
halved -
1
cup
charred sweet corn
(about 2 ears; see notes on how to char) -
1
cup
shredded Colby Jack cheese -
4
ounces
sliced fresh mozzarella cheese or fresh mozzarella balls - salt and pepper
-
4
basil leaves, torn - Parmesan for serving
-
Preheat oven as high as your oven will go (450-500 degrees F). Place your pizza stone or baking sheet in the oven 30 minutes before cooking to get it hot.
-
Divide pizza dough in half. Roll out each ball of dough in a circle on parchment paper to 1/4 inch thick. Spread each dough circle with 3 tablespoons of basil pesto. Sprinkle each pizza with 1/2 cup of tomatoes, 1/2 cup of corn, 1/2 cup of Colby Jack cheese, and 2 ounces of mozzarella.
-
Carefully place the parchment on the preheated pizza stone or baking sheet and bake for 8-12 minutes or until crust is golden brown and cheese is bubbly.
-
Season with salt and pepper. Garnish with fresh basil and Parmesan for serving.
HOW TO CHAR CORN
There are a few ways you can char corn. You can do it on the grill, in a skillet, or over a gas stove flame.
- ON THE GRILL – Heat the grill over medium-high heat and oil the grate. Cook for about 5-7 minutes, turning every few minutes until all sides are charred.
- SKILLET – Cut the corn off the cob. In a large skillet, add about a tablespoon of olive oil and heat over medium-high heat. Add the corn and cook until corn starts to char and get black spots.
- GAS STOVE – Turn your gas stove over medium-high heat and position the ear of corn over the flame using tongs to hold it if needed. Reposition and turn the corn every few minutes until all sides of the corn are charred.
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