Hey y’all! I’ve been so dang busy and I’ve missed you! I also know that I haven’t posted a pizza in at least 4 days and 12.6 hours, so I thought it was time.
Not to mention – why do people say that? I’m totally mentioning the fact that I am a lunatic crazy woman at the farmer’s market and had about a bazzillion heirloom cherry tomatoes, 47 ears of corn, 6 bushels of basil, and 23 pounds of pesto that needed to be consumed.
Can you blame me? I mean look at these tomatoes!
They’re friggin’ gorgeous! Stunning! Breathtaking!
Throw on some cheese…..
And more cheese….
And corn, man. Seriously, Jennifer? Getting me hooked on this pizza corn business? Sooooo not cool. Next time keep your dirty little secrets to yourself, k?
So I covered up the dirty little corn secret with some more pesto. I wish I could forget. But I can’t. Corn. On. Pizza. Yesssssss! It’s so good. Do it!
Sorry for the peer pressure. I’ve been corrupted.
Blame Jennifer. I’m glad we had this little talk.
Heirloom Cherry Pesto Pizza
Ingredients
- 1 pizza dough ball
- 1/4 cup plus 2-3 tablespoons prepared pesto divided
- 1 pint heirloom cherry tomatoes halved
- 1 8 ounce ball fresh mozzarella
- 4 ounces goat cheese
- 1 ear of fresh corn on the cob kernels removed
- 6-8 large basil leaves rolled and sliced into ribbons
Instructions
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Preheat oven to 425
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Stretch dough over a pizza stone or baking sheet
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Spread pesto over the dough
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Add tomatoes, top with mozzarella, goat cheese, and corn
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Drizzle remaining pesto over the top of pizza
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Bake 15-17 minutes until crust is crispy and cheese is melted
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Top with basil ribbons
Note: I used a store bought pizza dough and I didn’t love it, so use your favorite pizza dough recipe or store bought.
Note: I don’t have a go to pesto recipe – I just throw everything in the food processor and keep adding and tasting until it’s right to me
Note: Pesto can be overwhelming, so you can use as much or as little you want