Tomato-And-Corn Pizza

• 3 small plum tomatoes, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 (14-oz.) package prebaked Italian pizza crust
• Parchment paper
• 1/3 cup refrigerated pesto
• 1/2 cup fresh corn kernels
• 1/4 cup grated Parmesan cheese
• 1 teaspoon sugar
• 8 ounces fresh mozzarella, sliced
• 3 tablespoons fresh whole or torn basil leaves

1. Preheat oven to 450u0b0. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
2. Place pizza crust on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.
3. Bake at 450u0b0 for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.
4. Note: We tested with Boboli Original Pizza Crust.

tomatoes, salt, freshly ground pepper, italian pizza crust, paper, pesto, fresh corn kernels, parmesan cheese, sugar, mozzarella, basil

Taken from www.myrecipes.com/recipe/tomato-and-corn-pizza (may not work)