Heirloom Tomato & Sweet Corn Pizzas
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
Ingredients
Garlic Pistou
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1 head garlic, top trimmed
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1/4 cup pine nuts
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2 tablespoons olive oil
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1 tablespoon fresh oregano leaves
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1 teaspoon fresh lemon zest
Pizzas
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2 prepared garlic-herb pizza doughs
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2 1/2 ounces Cotija or feta cheese
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3 cups fresh corn kernels
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1 pound assorted heirloom tomatoes, sliced
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2 tablespoons torn fresh basil
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2 teaspoons chopped fresh dill
Directions
1.
To make Garlic Pistou: Preheat oven to 350 degrees F. Wrap garlic in foil. Bake 40 minutes, or until softened. Cool.
2.
Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3.
To make Pizzas: Preheat oven to 400 degrees F. Place doughs on 2 baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with cheese and corn. Bake 15 minutes, or until crisp.
4.
Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
Nutrition information
Calories 424, Total Fat 13 g, Saturated Fat 2.5 g, Cholesterol 9 mg, Sodium 744 mg, Carbohydrate 65 g, Fiber 9 g, Protein 13 g, Sugars 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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