Golden Roasted Corn Tomato Pizza
A delightful pizza featuring roasted corn and tomatoes with fresh mozzarella, perfect for summer gatherings.
Equipment
- 1 pizza stone preheated
- 1 Baking Sheet
- 1 Mixing Bowl large
Ingredients
Base Ingredients
- 1 batch pizza dough
- 2 tbsp olive oil
Toppings
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes halved
- 8 oz fresh mozzarella cheese sliced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Preparation
- Roll out your pizza dough on a floured surface, ensuring it's even and to your preferred thickness. Place it on a pizza stone or baking sheet.
Roast the Corn and Tomatoes
- Preheat your oven to 400°F. Toss corn kernels and cherry tomatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes until lightly charred.
Assemble the Pizza
- Spread olive oil over the dough. Evenly distribute the roasted corn and tomatoes. Place slices of mozzarella on top.
Bake the Pizza
- Increase oven temperature to 475°F. Bake the pizza for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Serving
- Remove pizza from the oven and garnish with fresh basil leaves. Slice and serve immediately for the best flavor.
Storage
- Place any leftover pizza in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Use fresh ingredients for the best flavor and texture. For a crispy crust, preheat your baking surface. Ingredient Substitutions: Swap mozzarella with vegan cheese for a dairy-free option. How to Serve: Best served hot out of the oven, paired with a light salad. Storage & Freshness: Store in an airtight container and consume within 3 days. Make-Ahead Tips: Prepare dough and roast vegetables ahead of time; assemble just before baking.