A fabulous summer flavor with fresh corn and pesto pizza!
Being from the Midwest, both of us grew up with corn being a major part of our summer, picking corn from our gardens or stopping by the farm stand before dinner. Both of us have memories of sitting out on the deck shucking corn and looking forward to chomping down a bunch of cobs around the dinner table.
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Sweet corn is a major staple of Nebraska, where we live, and we see fields of it wherever we go! It’s a standard veggie that we buy every year, especially local sweet corn!
Most of the time we east corn on the cob with just straight salt, pepper and butter. We wanted to try something different with this recipe!
We decided that we had to find a cool way to use corn. We have been really into making some really great pizzas with some of the greens from our garden as well as some of fantastic local cheese we get from the Omaha Farmer’s Market. And so was born this corn and pesto pizza.
Like this recipe? Try these below, too!
Other Pizza Recipes
Shrimp Scampi Pizza – Cooking with Curls
Pepperoni Bubble Pizza – Onion Rings and Things
Autumn Harvest Pizza with Butternut Squash – This Runner’s Recipes
Baby Shiitake Mushroom Pizza – Vegan in the Freezer
Broccolini Almond Pizza – Cookie and Kate
For the Pizza
- Salt, pepper and garlic
- 1/2 cup corn (about 2 cobs, kernels cut off) sear for a few minutes in 1 Tbsp butter
- Shredded Cheese
- Pizza Dough - use either store bought or your favorite homemade recipe
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 cup sausage, browned
For the Pesto
- 1/2 cup pesto
- 2 cloves garlic
- salt and pepper to taste
- 1/2 cup pine nuts
- 2 cups packed fresh basil leaves
- 1/2 cup olive oil
For the Pizza
Preheat oven to 350°.
Roll out the pizza dough, top with a drizzle of olive oil.
Sprinkle salt, pepper and granulated garlic on top.
Place sausage on top of dough, spread out. Place teaspoonfuls of pesto atop the sausage, spaced well.
Spoon the corn kernels over the top, top with cheese, and place in the oven.
For the Pesto
Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup of olive oil and process until smooth.
Season with salt and pepper, add lemon juice.
Add in cheese and blend until smooth. Add extra olive oil if needed.
Amount Per Serving: Calories: 192 Total Fat: 15.8g Saturated Fat: 4.7g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 20mg Sodium: 332mg Carbohydrates: 6.1g Fiber: 0.9g Sugar: 1.9g Protein: 6.1g
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