Tomato-and-Corn Pizza

• 3 small 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 450°. 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 450° for 14 minutes or until Cheese is melted and golden. Remove from oven, and top with Basil Leaves.

Note: Tested with Boboli Original Pizza Crust.