An adaption from a recipe I found in this month’s Vegetarian Times:
Heriloom Tomato & Sweet Corn Pizza
About 2-3 tbsp pre-made pesto sauce (I used Trader Joe’s)
1 Pre-made whole wheat pizza crust (TJ’s again)
1 to 2 oz Fat Free Feta (recipe called for regular feta or Cotija cheese)
1 to 2 ears cooked fresh corn — cut from cob
1/2 pound assorted heirloom tomatoes (mine were home grown) — sliced and/or chopped
1 tbsp torn basil
Preheat oven to 400 degrees F.
Roll out pizza crust onto non-stick cookie sheet or pizza stone:
Place chopped tomatoes and corn on top of pizza crust.
Sprinkle Feta evenly.
Season with salt, pepper and any other herb or spice you wish (I used an Italian-flavored sea salt)
Bake 15 minutes or until crisp.
I also put the broiler on for the last 3 or 4 minutes to brown the cheese a bit more and then topped it with the shredded basil:
Approximately: 6 points per serving
So…. I have to admit… I f’d it up. You were supposed to bake the pizza with just the corn and cheese and then add the tomatoes after. I wanted the tomatoes hot though… so I did it all at the same time. BIG mistake.
The center of the pizza dough isn’t cooked enough and the edges got very overdone. The good news is that I’m not eating it now… I made it for later. So when I heat it up, I will probably put it directly on the toaster oven rack to crisp up the bottom of the crust. It looks delicious though!