Marinated Tomato and Corn Pizza
This pizza is packed with fresh summer flavors and couldn't be easier to make at home!
Equipment
- Baking Steel or Pizza Stone
Ingredients
For the marinated tomatoes
- 1 Pint cherry or grape tomatoes halved
- 2 Tablespoons olive oil
- 1 Teaspoon red wine vinegar
- 1-2 Cloves garlic minced
- ¼ Teaspoon kosher salt
- ¼ Teaspoon cracked black pepper
- 1 Sprig fresh basil
For the pizza
- 1 1lb pizza dough
- ½ Cup pesto
- ½ Cup low moisture, whole milk mozzarella grated by hand
- ½ Cup fontina grated by hand
- ½ Cup raw corn kernels
- Fresh basil
- Flaky sea salt such as Maldon, optional
Instructions
- Place your baking steel, pizza stone or baking sheet in the oven. Pre heat the oven to 500 degrees. You want the baking steel to be pre heating at 500 degrees for an hour before cooking the pizza.
- Add all of the ingredients for the marinated tomatoes to a bowl and stir. Cover and let sit for 30 minutes.
- Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
- Spread the pesto on the dough followed by the cheese and corn. Using a slotted spoon or your fingers, arrange the marinated tomatoes evenly on top of the cheese, being careful not to get too much of the liquid on the pizza.
- Transfer the dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 2 minutes.
- Remove the pizza to a cooling rack for a few minutes so that the cheese can set before slicing. Top the pizza with fresh basil and a sprinkling of flaky sea salt (optional).
- Enjoy summer!
Tried this recipe?Let us know how it was!